Marry Me Steak Tips Recipe Is So Rich It Needs a Bank Account (25 Minutes) by Donna John
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Marry me recipes are always trending, but even more so around Valentine's Day. I absolutely love the flavors in marry me recipes, but have often wondered why the protein is usually chicken. Being from Texas, we love our beef and steak nights, which led me to this rich and savory marry me steak tips recipe.
Tender, juicy beef tips are cooked in a rich marry-me sauce. The strong flavors of the rich sauce complement the beef perfectly. This is a delicious one-pan recipe to serve to anyone who loves steak or beef tips. You can't go wrong.
Here is your shopping list for this gluten-free marry-me beef tips recipe: steak (whatever cut you like, I used sirloin), butter, shallot, fresh garlic, a jar of sundried tomatoes in oil, tomato paste, garlic powder, dried Italian seasoning, paprika, heavy cream, Parmesan cheese and a lemon for juicing. The high-protein dinner is on the table in about 25 minutes. (Check out the health benefits of protein.)
Serve the succulent steak tips and rich, creamy sauce for dinner over rice, pasta, noodles or your favorite grain. I served mine over rice with a fresh vegetable on the side.
Here are more marry-me recipes for you to enjoy:
- Slow Cooker Marry Me Chicken
- Crustless Marry Me Quiche
- Marry Me Meatballs
- Marry Me Chickpeas
- Marry Me White Beans
- Marry Me Shrimp Pasta
- Marry Me Chicken Soup
- Marry Me Chicken Orzo Casserole
- Marry Me Penne Pasta
- Marry Me Egg Muffins
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 to 15 minutes
Total Time: 20 to 25 minutes
Servings: 4
Ingredients
- 1 pound steak (sirloin, ribeye, New York strip or your favorite cut)
- 3 tablespoons butter
- 1 shallot, minced
- 4 cloves garlic, minced
- 3 ounces sundried tomatoes in oil (drained)
- 1 tablespoon sundried tomato oil (from the jar of sundried tomatoes)
- 1 tablespoon tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/4 - 1/2 cup heavy cream
- 1/4 cup Parmesan cheese, grated
- juice of 1/2 a lemon
- parsley flakes or fresh parsley, for serving (optional)
Here's how to make it:
- Cut the steak into 1-inch cubes. Season the steak cubes all over with salt and black pepper.
- Melt the butter in a large skillet. (I used a cast iron skillet.) Sear the beef well on all sides. Cook until the steak is almost to your desired doneness. (I cooked mine to medium rare.) Remove to a plate.
- Add the shallots and garlic to the pan. Cook, stirring, until shallots soften a bit, about 2 minutes.
- Add the sundried tomatoes, sundried tomato oil (from the jar), tomato paste, garlic powder, Italian seasoning and paprika.
- Stir and cook for 1 minute.
- Pour in the heavy cream. (Add as much cream as you like to reach your desired creaminess. I added about 1/3 cup.) Stir until combined.
- Add the Parmesan cheese and stir until melted. Squeeze in the lemon juice. Taste and add more salt and pepper, if needed.
- Put the steak cubes back into the pan.
- Stir to coat with the sauce.
- Serve the steak tips over potatoes, rice or your favorite grain. Garnish with parsley flakes or fresh parsley, if desired. Store the steak tips in an airtight container in the fridge and reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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