Orange Rosemary Sirloin Tips with Broccoli Rabe

Tender, sweet, spicy and bright. Our lovely ButcherBox Sirloin Steak Tips are infused with clear citrus, and balanced with soft hints of rosemary, and a little jalapeno spice, alongside a stellar side of easy broccoli rabe. A healthy meal that doesn’t skimp on complexity of flavor, and that deserves to be paired with a great red wine.

Orange Rosemary Sirloin Tips with Broccoli Rabe

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Course: Main Course
Cuisine: American
Protein: Beef
Cut: Steak Tips
Prep Time: 5 hours
Cook Time: 15 minutes
Total Time: 5 hours 15 minutes
Servings: 4 people

Ingredients

  • 1 pkg ButcherBox Sirloin Steak Tips

Orange Rosemary Marinade

  • c red wine vinegar
  • ¼ c avocado oil
  • 1 Tbsp orange zest
  • 2 ea oranges juiced
  • 3 cloves garlic roughly chopped
  • 5 sprigs rosemary cut into thirds
  • ½ ea jalapeno sliced
  • 1 tsp kosher salt
  • ½ tsp black pepper

Broccoli Rabe

  • 2 bu broccoli rabe
  • 1 ea lemon juiced
  • 2 Tbsp water
  • 1 Tbsp garlic minced
  • 1 Tbsp avocado oil
  • 1 tsp kosher salt
  • ½ tsp ground black pepper

Instructions

  • Place all ingredients in zip-lock bag and refrigerate for at least 5 hours or preferably overnight for better flavor and a more tender bite.
  • Once marinated, remove meat from marinade and place on paper towel to absorb any extra liquid. Discard any leftover marinade.
  • Preheat grill pan until smoking hot, and add oil. Once oil is hot, sear sirloin tips on both sides for about 3 minutes per side. Finish cooking until desired doneness.

Broccoli Rabe

  • Clean broccoli rabe, cutting off any tough non-leafy stems.
  • Preheat sauté pan on medium low heat. Once pan is hot, add oil and garlic. After 1 minute, add broccoli rabe.
  • Add water and sauté for 3 minutes or until broccoli rabe turns bright green.
  • Finish with a drizzle of lemon juice.
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Emilie Abijanac

Emilie Abijanac is a chef and Manager of the ButcherBox Test Kitchen. She is a graduate of New England Culinary Institute with over 20 years of catering experience in Boston. Emilie was the sous chef for East Meets West Catering and has worked with Kate’s Table and La Fête.