The perfect dish for any steak and potatoes lover! Bite sized angus beef , minced garlic and sweet quartered onions braised in a dry white wine served over double crunch russet potatoes.
Beef tips are one of my favorite one pot dinners. Its usually beef chunks with quartered mushroom in some sort of cream based sauce served with soggy potatoes, egg noodles or rice, but I decided to change it up. For my beef tips I kept it even simpler I braised my beef tips and onions in a white wine and butter combo so it would be a thinner sauce that could just lightly coat the steak, onions and potatoes. Without the need to toss the bites in flour, build a roux or even worrying about a cornstarch slurry at the end. For my potatoes I kept them exactly like my double crunch potatoes just cut lengthwise to hold the most amount of meat. I love for my side dishes to be idle for my main dish especially one that needs a lot of time in the oven that has no really active cooking. That way I can just keep them hot with no culinary repercussions and I can set it and forget it. That’s why I threw together a simple side spinach salad that can include any vegetables and your favorite salad dressing on hand. Check out my tips and tricks below for the best steak tips and onions. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST STEAK TIPS AND ONIONS
skin on: for this recipe the onions are just as much as star as the beef tips. i leave the skin on for this dish so that when i sear them the onion doesn’t break completely apart. once the onions cook completely they turn translucent and are harder to see. once the recipe is done its easier to plate and remove the skin after cooking.
cast iron: to get a great sear on your steak bites and to add some texture season your steak bites generously then sear them in batches. you want to work with cast iron to get a nice crust but not overcrowd the pan because all the moisture the steak will release will cause the steak to steam. when the steak is in the pan you want the cast iron up really high to get a crust but not cook the meat entirely.
season in your baking dish: to keep this one pot i like to cube my steak and season it in whatever pan is going into the oven. so i season the meat, sear it then return it to the same pan. because the meats not cooked all the way through anyways and its going into the oven for an hour so you wont have to worry about bacteria.
deglaze: since this is technically a two pot dish don’t forget once the steak is seared to add white wine into the searing pan to pick up all the small bites to pour into the baking pan to add more flavor.
potato do ahead: to get all the food hot and on the table together. hold off on the potatoes till the beef goes into the oven. use that time to boil the potatoes till they are just barely cooked. drain them and leave them on stand by. Once the beef is cooked let it rest in the warm oven then sear your potatoes so that everything is hot.
SIMILAR INGREDIENTS TO:
- PEPPERCORN TRI-TIP W/ JALAPENO HOLLANDAISE SAUCE
- ROSEMARY AND LAVENDER CRUSTED TRI-TIP
- COFFEE BRAISED RIBS W/ PEPPERCORN GRITS
ENJOY THIS RECIPE WITH:
- SMOKED ONION GRAVY + CLASSIC MASHED POTATOES
- LEMON SUNFLOWER DRESSING
- CRISPY SALT AND VINEGAR SEASONED HOMEFRIES
- 3lb Angus Chuck Roast, cubed
- Garlic Powder
- 1/2c Butter
- 2 Yellow Onions, quartered, skin-on
- 3c White Wine
- 10 Garlic Cloves, minced
- 1 Bay Leaf
- 3 Russet Potatoes, sliced
- 2Tb Baking Soda + Salt + 6c Water
- Canola Oil, for frying.
MARINADE STEAK: Start off by cubing steak into bite sized pieces. Season the steak generously with salt, pepper, garlic powder and paprika 15 minutes prior to cooking.
HEAT CAST IRON: Heat cast iron over high heat. Working in batches to have an even layer at the bottom. Cook steak on each side for about one minute. Transfer into baking dish as the steak is cooked until all the steak is complete.
SEAR ONIONS: Once all the steak is done add the quartered onions into the pan. and cook till a light brown color is formed so about 2 minutes a side. Place cooked onions into the pan with steak.
DEGLAZE: Add the minced garlic and bay leaf into the pan stir around the pan quickly so that the garlic doesn’t burn. Add in white wine and lightly scrap the bottom of the pan. Season with salt and pepper. Pour into the pan with the onions. Add in remainder of butter.
BAKE: Bake at 350F for 1 hour and 15 minutes. In the meantime boil the potatoes and have them ready to sear once the beef is done
BOIL: Boil your potatoes with baking soda, salt and enough water to cover the potatoes. Simmer for 15 minutes till they are just barely cooked.
SEAR: Once the steak is cooked now heat up enough oil to cook potatoes, and sear the potatoes on both sides till they are golden brown. Immediately out of the oil season the potatoes with salt and pepper.
SERVE: To serve place the potatoes at the bottom of the plate. Top with cubes of steak and serve each plate with a portion of onion, top with sour cream and green onions along with a generous portion of salad.