Sage-Infused Sirloin Tips and Mushrooms with Cacio e Pepe

14 Aug
Sage-Infused Sirloin Tips and Mushrooms with Cacio e Pepe

Sage-Infused Sirloin Tips and Mushrooms with Cacio e Pepe

I follow some fantastic food blogs, and many of their recipes are the inspiration for our meals. The past couple of days yielded a bonanza for me for a meal that had everything I already had in the pantry, garden, or freezer. The hubby thought it was quite good!

Huge thanks to Linda at Fabulous Fare Sisters and to Mimi at Chef Mimi Blog for providing the motivation to make this super-tasty meal. Go check out their blogs when you have a chance!

On to the preparation!

Sage-Infused Sirloin Tips and Mushrooms
Inspired by Linda at Fabulous Fare Sisters

Garden Sage Plant

Garden Sage Plant

8 ounces sirloin tips
2 tablespoons fresh chopped sage
2 tablespoons fresh chopped green onions (green part only) or chives
2 garlic cloves, minced
4 ounces sliced mushrooms
3 tablespoons extra virgin olive oil, divided
Fresh ground pepper and salt or Mrs. Dash, to taste

Finely Chopped Sage and Green Onion

Finely Chopped Sage and Green Onion

Place the chopped sage, green onion or chives and garlic in a shallow dish. Add 3 tablespoons of the olive oil, pepper and salt or Mrs. Dash, and whisk to combine.

Add the sirloin tips, mix well, then marinate at room temperature for a half hour.

Sirloin Tips in Herby Maridade

Sirloin Tips in Herby Maridade

Meanwhile, add another tablespoon of olive oil to a cast iron skillet over medium-high heat. Add the mushrooms and cook until liquid has released and mushrooms have browned. Remove from skillet and set aside and turn off heat.

Cooking the Mushrooms

Cooking the Mushrooms

Next, prepare the Cacio e Pepe (recipe below).

When pasta is cooked, reheat the same cast iron skillet on high. Drizzle a little olive oil into the hot skillet. Add the sirloin tips and sage mixture and sautรฉ 3 to 5 minutes until cooked to your liking.

Steak Tips in Sage Sauce

Steak Tips in Sage Sauce

Add the mushrooms and stir until heated through. Remove from heat and serve immediately with the Cacio e Pepe.

Cacio e Pepe
Inspired by Chef Mimi Blog

2 ounces Pecorino Romano cheese, finely grated
4 ounces dried spaghetti noodles
1 teaspoon ground black pepper, plus more for serving

Finely Grated Pecorino Romano Cheese

Finely Grated Pecorino Romano Cheese

Place a large pot full of salted water on the stove over high heat and cook spaghetti according to package directions.

When the pasta is done to your liking, reserve 2 cups of the pasta water in a bowl. Drain the pasta and return the pasta to the pot. Immediately add about a half cup of pasta water to the pot, stirring gently.

Add a teaspoon of coarsely ground pepper and the grated cheese, along with more pasta water as needed, (I kept having to add about a 1/4 cup at a time throughout and did end up with some clumpy cheese at the bottom, but that’s OK).

Pasta, Cheese, and Pepper

Pasta, Cheese, and Pepper

Stir vigorously through out this process until cheese is melted and pasta is creamy. Keep warm until steak tips are done, and add a little more pasta water to loosen up just before serving. Serve with additional ground pepper, if desired (recommended!)

Sage-Infused Sirloin Tips and Mushrooms with Cacio e Pepe

Sage-Infused Sirloin Tips and Mushrooms with Cacio e Pepe

Download and Print this Recipe

Download and Print this Yummy Recipe!

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60 Responses to “Sage-Infused Sirloin Tips and Mushrooms with Cacio e Pepe”

  1. Cheryl "Cheffie Cooks" Wiser August 14, 2016 at 9:37 am #

    Oh Yum-o!!! xxxooo ccc

    Liked by 2 people

  2. Teagan Geneviene August 14, 2016 at 9:39 am #

    Oh sweet mama, that sounds sooooo good! Loved your step by step photos again too, Kathryn. How intense is the sage flavor? I do like sage, but can find too much overpowering to my tastes. Oh forget I said that. I know it must be delicious. Mega hugs!

    Liked by 2 people

    • anotherfoodieblogger August 14, 2016 at 9:57 am #

      LOL you are too funny and so sweet. I actually thought I could have used MORE sage, as it was quite subtle. xoxo Hug back!

      Liked by 1 person

  3. ggstratton August 14, 2016 at 9:39 am #

    This looks so yummy. I agree with you on the blogs-I love both of them. It appears that your sage is doing much better than mine. I do think if it makes it through this heat wave that it will perk up for fall. How ironic that I was just looking at those owl bowl scrapers in my Sur La Table. They are adorable. My sister has the little owl measuring spoons. Wish I could have more kitchen stuff but I just don’t have the space. Enjoy your day. ๐Ÿ™‚

    Liked by 1 person

    • anotherfoodieblogger August 14, 2016 at 9:58 am #

      Thank you Gina! I used to have a set of ceramic owl measuring spoons too, but they had a sad demise by being dropped on the floor.

      Liked by 1 person

  4. 1jaded1 August 14, 2016 at 9:42 am #

    Y.u.m

    Liked by 1 person

  5. koolaidmoms August 14, 2016 at 9:50 am #

    Looks amazing!

    Liked by 1 person

  6. Tasty Eats Ronit Penso August 14, 2016 at 9:57 am #

    Both dishes look wonderful and even better when paired together. ๐Ÿ™‚

    Liked by 2 people

  7. Bernadette August 14, 2016 at 10:02 am #

    So simple and delicious. The perfect dinner.

    Liked by 2 people

  8. Cooking For The Time Challenged August 14, 2016 at 10:24 am #

    Wow! Great photos and simply delicious meal!

    Liked by 1 person

  9. Conor Bofin August 14, 2016 at 11:48 am #

    Very tasty looking Kathryn. I must ask my butcher what sirloin tips are in our language. The idea of sage infused beef is very interesting.
    Best,
    C

    Liked by 1 person

  10. Inside Kel's Kitchen August 14, 2016 at 12:09 pm #

    Yum! This all looks delicious!!!!

    Liked by 1 person

  11. apuginthekitchen August 14, 2016 at 12:46 pm #

    I love both Linda’s and Mimi’s blogs and I love what you made here. I’m hungry right now and looking at your photo’s is giving me an uncontrollable urge to eat. Delicious, the meat and pasta dish together.

    Liked by 1 person

    • anotherfoodieblogger August 14, 2016 at 1:10 pm #

      Thank you so much Suzanne! I guess you need to get into the kitchen, huh? ๐Ÿ™‚

      Like

  12. D. Wallace Peach August 14, 2016 at 1:36 pm #

    Looks great, Kathryn. My husband bough two sage plants for the garden and I looked at him cross eyed. “What am I supposed to do with sage?” I asked. Now, I know! ๐Ÿ˜€

    Liked by 1 person

    • anotherfoodieblogger August 14, 2016 at 1:42 pm #

      Thank you Diana! You can also dry the sage leaves and crumble them to use for poultry seasoning to put in stuffing! You can also make a sage relish out of finely chopped onion, finely chopped sage, and olive oil. It tastes great in chicken tortilla soup!

      Liked by 1 person

      • D. Wallace Peach August 14, 2016 at 1:52 pm #

        Thanks! It’s so embarrassing that I use bagged stuffing! Maybe this year I’ll be inspired ๐Ÿ˜€

        Liked by 1 person

  13. chef mimi August 14, 2016 at 6:02 pm #

    What a lovely meal! Thanks for the shout out!

    Liked by 1 person

  14. Lynz Real Cooking August 14, 2016 at 7:17 pm #

    I have Linda’s recipe down on my menu for Fall! Can’t wait to try it! This all looks amazing KR xxxxx

    Liked by 1 person

  15. Marisa's Italian Kitchen August 14, 2016 at 8:11 pm #

    I am hungry all over again …lol looks so good!!!

    Liked by 1 person

  16. Karina Pinella August 14, 2016 at 10:24 pm #

    Say no more . . . I’ll be right over . . .

    Liked by 1 person

  17. healthyindiankitchen August 15, 2016 at 7:49 am #

    Darn I just ate and I am hungry again ๐Ÿ˜‰ Looks yum and delicious ๐Ÿ™‚

    Liked by 1 person

  18. bradthegourmand August 15, 2016 at 9:08 am #

    Looks fantastic! And I think sage is a very under-rated herb which deserves the spotlight more often! Other than sage butter over pumpkin ravioli, I’m always scratching my head over how to use it! Thanks!

    Liked by 1 person

  19. Linda August 15, 2016 at 11:54 am #

    Looks fantastic Kathryn!! Thanks for the shout-out!! We’re so glad you were able to transform something we posted into such a delicious meal ๐Ÿ™‚ ๐Ÿ™‚

    Liked by 1 person

    • anotherfoodieblogger August 15, 2016 at 1:57 pm #

      And of course, thank YOU for the inspiration! I just loved the sage with it!

      Liked by 1 person

      • Linda August 15, 2016 at 6:17 pm #

        Me too….Sage is one of my favorites! Along with cilantro…can’t get enough of them! ๐Ÿ™‚

        Liked by 1 person

  20. cookingwithauntjuju.com August 15, 2016 at 3:55 pm #

    Summer is the time to use fresh herbs – they make all the difference in any recipe. Sounds like a good combination.

    Liked by 1 person

  21. Melody Procter August 16, 2016 at 6:17 am #

    Oh yummy!! WE made Cacio e Pepe just the other night because I was refusing to go to the grocery store and I’ve always got parm, pasta, and pepper ๐Ÿ™‚
    But I wish I would have had the recipe for this sage infused sirloin tips at the time I bet the combination was lovely!!

    Liked by 1 person

  22. Michelle Williams August 16, 2016 at 8:02 am #

    Yes! Another great recipe to save and make. Its a shame you cannot drink red wine because you sure make a lot of delicious red wine food pairings! Keep your eyes out for my Saturday article…..;-)

    Liked by 1 person

  23. Fourth Generation Farmgirl August 17, 2016 at 8:15 am #

    This sounds amazing! I love sage–tried it fried for the first time when I visited Italy. It was so good!

    Liked by 1 person

  24. Sheryl August 17, 2016 at 7:41 pm #

    This looks wonderful. I have a steak in the refrigerator and may try an adaptation of this tomorrow evening.

    Liked by 1 person

  25. ChgoJohn August 21, 2016 at 8:16 pm #

    So much to love with this post! Sage is becoming my favorite herb and I bet it works wonders with sirloin tips, as you’ve prepare here. Now, about that cacio e pepe. It’s one of my fave pasta dishes. There’s something about the scent of cheese and freshly cracked pepper that I just love. It remains my “go-to” dinner when it’s too hot or I just don’t feel like cooking. I can be eating a plate of cacio e pepe in 20 minutes. That’s far quicker — and far better — than anything a delivery boy can bring to my door.

    Liked by 1 person

  26. Jill Barth August 26, 2016 at 5:40 am #

    Wow! This is one of those life-is-good meals!

    Liked by 1 person

  27. FrugalHausfrau August 29, 2016 at 9:44 pm #

    Those pics are mouthwatering!!

    Liked by 1 person

  28. Mary Frances August 31, 2016 at 12:29 pm #

    I just had lunch and I am ready for dinner! This looks so delicious, thanks for sharing! I am excited to try it out!

    Liked by 1 person

    • anotherfoodieblogger August 31, 2016 at 2:31 pm #

      Thank you so much Mary Frances, I’m glad you stopped by to tell me that. I think you will really like this. ๐Ÿ™‚

      Like

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