Steak Tips & Cowboy Butter with Smashed Potatoes and Cherry Tomato Burrata Side Salad
What is a steak tip and what is cowboy butter? Well, I am glad you asked because this meal brought to you by the Washington Beef Commission is quite possibly the most delicious meal I have ever created!
“Steak tips”, a popular term used by folks living in and around New England, are simply sirloin or tenderloin steaks cut into chunks—or “tips.”
We grabbed some delicious tenderloin steaks and cut them into big chunks so we could achieve a nice sear and perfect medium-rare center.
While the steak tips rest, you make the most incredible, spicy, intensely flavored butter you’ve ever had! Enjoy this recipe, guys, it’s a GOOD ONE!
Steak Tips & Cowboy Butter with Smashed Potatoes and Cherry Tomato Burrata Side Salad
Prep time 15 minutes
Cook time 30 minutes
Serves 4
Smashed potatoes
3 pounds Yukon gold potatoes cut into 2-inch pieces
1 cup heavy cream
1/4 cup salted butter
Salt and pepper to taste
Steak tips
1 1/2 pounds tenderloin or sirloin cut into 2-inch chunks
Salt and pepper to taste
2 tablespoons butter
1 tablespoon olive oil
Cherry tomato & burrata salad
2 cups cherry tomatoes sliced in half
8 ounces burrata (roughly 4 individual balls, or substitute fresh mozzarella)
1 tablespoon olive oil
Salt and pepper to taste
Cowboy butter
1 cup salted butter
1 teaspoon paprika
1/2 teaspoon cracked black pepper
1/2 teaspoon red pepper flakes
Salt to taste
3 cloves finely chopped garlic
1 bunch green onions, diced (reserve 2-3 tablespoons for garnish)
1 tablespoon Worcestershire sauce
1 tablespoon brown or dijon mustard
- In a large pot, cover chopped potatoes with water by 1 inch, then bring to a boil until fork tender.
- Meanwhile, heat a skillet over medium-high heat and season steak tips with salt and pepper. Melt butter in the skillet, then add olive oil. Brown meat on all sides, roughly 5 minutes total for medium rare. Set aside.
- Assemble the tomato burrata salad. Place sliced tomatoes in a bowl, then gently tear the burrata in half and add to the tomatoes. Drizzle with olive oil and set aside.
- By the time you’ve finished with the steak and salad the potatoes should be tender. Drain. Using a handheld potato smasher, smash potatoes with butter and heavy cream. Season with salt and pepper to taste.
- Finally, to make the cowboy butter, in a small saucepan melt butter until foamy and add all ingredients, saving mustard for last. As butter cools slightly it will begin to thicken a touch and emulsify. Serve very warm and pour over the steak and hot potatoes. Drizzle butter over the tomato salad as well—it’s incredible! Enjoy!