7. Fennel Crusted Sirloin Tips
This is another dinner recipe for two that is sure to be winner.
I mean, what man can resist sirloin?!
This delightful dish is pure comfort food, featuring gravy and tender meat.
Be sure to serve this beefy dinner on a bed of egg noodles for a rich and delectable meal!
With less than 350 calories per serving and packed with protein, this is an ideal meal to serve to refuel on a weeknight after the gym!
8 ounce(s) sirloin steak, trimmed of fat and cut into 1-inch chunks
1 teaspoon(s) fennel seed, roughly chopped or coarsely ground in a spice grinder
1/2 teaspoon(s) kosher salt, divided
1 tablespoon(s) extra-virgin olive oil
1 tablespoon(s) minced garlic
3/4 cup(s) reduced-sodium beef broth, divided
1/4 cup(s) dry red wine
2 bell peppers, cut into 1-inch squares
Freshly ground pepper , to taste
1 tablespoon(s) all-purpose flour
Rub steak with fennel seed and 1/4 teaspoon salt, turning to coat on all sides.
Heat oil in a large skillet over medium-high heat.
Add the steak in a single layer and cook, turning once, until browned on the outside and still pink in the middle, 2 to 4 minutes.
Transfer to a plate and cover with foil to keep warm.
Add garlic to the pan and cook, stirring constantly, until fragrant, about 30 seconds.
Add 1/2 cup broth and wine, scraping up any browned bits with a wooden spoon.
Add bell peppers, the remaining 1/4 teaspoon salt and pepper;
bring to a simmer.
Cover, reduce heat to maintain a simmer and cook until the peppers are tender-crisp, 4 to 6 minutes.
Whisk the remaining 1/4 cup broth and flour in a small bowl.
Add to the pepper mixture, increase heat to medium-high and bring to a simmer, stirring constantly.
Return the steak to the pan.
Adjust heat to maintain a slow simmer and cook, turning the meat once, about 2 minutes for medium-rare.