Sirloin Tip Steak Sauté with Leeks and Asparagus

By garciamoss

A splash of cream adds rich flavor to this simple sauté, while lemon zest enhances the leeks and asparagus. Serve with egg noodles, if you like.

Ingredients

• 1-1/2 lb. sirloin tip steaks (about 4)
• Kosher salt and freshly ground black pepper
• 2-1/4 oz. (1/2 cup) all-purpose flour
• 2 Tbs. olive oil
• 1 oz. (2 Tbs.) unsalted butter
• 2 large leeks (white and light-green parts only), trimmed, halved lengthwise, and thinly sliced (about 2 cups)
• 3/4 cup dry white wine
• 3/4 cup lower-salt chicken broth
• 8 oz. asparagus, trimmed, cut into 1-inch pieces on a sharp diagonal
• 1/4 cup heavy cream
• 1/2 tsp. finely grated lemon zest
• 1-1/2 Tbs. thinly sliced fresh chives

Preparation

Step 1

Pat the beef dry with paper towels and season on all sides with 1-1/2 tsp. salt and 1 tsp. black pepper. Dredge the beef in the flour, shaking off the excess.

Heat the oil and 1 Tbs. of the butter in a 12-inch skillet over medium-high heat until the butter melts and the foam subsides. Add the steaks and cook, turning once, until browned, 2 minutes per side. Transfer to a cutting board.

Add the remaining 1 Tbs. butter and the leeks to the skillet. Season lightly with salt and cook, stirring often, until softened and browned in spots, about 3 minutes. Raise the heat to high, add the wine, and cook, scraping the bottom of the pot with a wooden spatula to release any browned bits, until almost evaporated, 1 to 2 minutes. Add the broth and boil until reduced by half, 1 to 2 minutes more.

Meanwhile, cut the beef crosswise into 1/4-inch-thick slices.

Add the asparagus to the skillet and return the sauce to a boil. Lower the heat to medium and cook, stirring often, until the asparagus is just tender, about 3 minutes. Add the cream and beef to the pan. Cook, stirring, until the beef is just pink and heated through and the sauce thickens slightly, 2 minutes. Remove from the heat, stir in the zest, and season to taste with salt and pepper. Serve garnished with the chives.