Harissa-Marinated Top Sirloin Tips
Harissa (a spicy chile sauce from North Africa) gives the steak some heat. The meat needs to marinate for at least two hours, so plan accordingly.
- •1 2-pound top sirloin steak (about 1 1/2 inches thick), fat trimmed
- •4 tablespoons extra-virgin olive oil, divided, plus additional for brushing
- •4 garlic cloves, pressed
- •2 tablespoons (packed) golden brown sugar
- •2 tablespoons soy sauce
- •1 tablespoon fresh thyme leaves
- •2 teaspoons plus 1 tablespoon harissa sauce
•Cut steak lengthwise in half, forming two 2- to 3-inch-wide strips. Cut each strip into 2- to 3-inch triangles. Combine 2 tablespoons olive oil, garlic, sugar, soy sauce, thyme, and 2 teaspoons harissa in large bowl; whisk to blend. Add beef; toss to coat evenly. Marinate 30 minutes at room temperature or cover and chill at least 2 hours and up to 1 day, tossing occasionally.
•Drain beef. Heat 2 heavy large skillets over high heat. Brush skillets generously with olive oil. Divide beef tips between skillets. Cook until well browned on all sides, turning with tongs, 6 to 7 minutes for medium-rare. Transfer beef tips to platter.
•Whisk remaining 2 tablespoons olive oil, 1 tablespoon harissa, and 2 tablespoons water in small bowl to blend well. Season sauce to taste with salt. Drizzle sauce over beef tips and serve.