Skillet Roasted Sirloin Tip Steak and Cauliflower

Skillet Roasted Sirloin Tip Steak and Cauliflower (Serves 2-3)

Chicken, lamb, and pork throw off lots of flavorful fat when heated, so I’ve used them to prepare lots of skillet roasted meals. The fat flavors vegetables cooked with the meat and insures nothing dries out. Sirloin tip steak is lean and does not offer yield any fat when cooked, but 2 tablespoons of ghee is enough to make Skillet Roasted Sirloin Tip Steak and Cauliflower a tasty meal.

Prep and Cook Time: 40-45 minutes

Ingredient list:

1 pound sirloin tip steak
1 head of cauliflower
Ghee or clarified butter
Red chili powder
Garlic powder
Black pepper
Salt

Directions: Pre-heat oven to 400 degrees. Rinse cauliflower and cut into bite-size pieces. Pile in a bowl and season with a dusting of salt, garlic powder, and red chili powder. Add 1 tablespoon of ghee to a cast iron skillet over high heat. Season steak on both sides with salt, garlic powder, and black pepper. Add steak to hot skillet and brown one side 4 minutes and then turn so the other side can brown 4 minutes. Add another tablespoon of ghee so there is plenty of fat to keep the cauliflower moist. Add cauliflower to the skillet and arrange around steak while the second side is browning. Place lid on skillet and move to the oven. Let everything roast together for 30 minutes at 400 degrees. When done, pull from the oven and transfer to plates. Enjoy!

Notes: My cast iron skillet is a 12-inch Lodge Logic with matching iron cover. A cast iron skillet might be the greatest cooking tool ever. The 12-inch size is seriously heavy when loaded with food and big enough to cook for a family, but I don’t think I could get enough vegetables in a 10-inch skillet to satisfy me. Lodge is a great brand of cookware. Check it out in my online Store.

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4 Responses to “Skillet Roasted Sirloin Tip Steak and Cauliflower”

  1. Kathryn Foster says:

    Can you use cut up stew beef for this?

    • Tom Denham says:

      Stew beef would cook faster as it has more surface area. I think it would be very well done if you seared it and then let it roast 30 minutes. It might be best to roast it 30 minutes and then check to see if it needs to be finished by searing it a little.

      • Kathryn Foster says:

        Thank you Tom! I am trying it out tomorrow night!
        In addition I want to thank you for all these accessible and doable recipes, I am starting the Whole 30 on Tuesday and your recipes are going to help me through it!

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