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
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
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.
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.
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 sauté 3 to 5 minutes until cooked to your liking.
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
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).
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!)
Oh Yum-o!!! xxxooo ccc
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Super Yum-o! xoxoxo
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xoxo ccc
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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!
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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!
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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. 🙂
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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.
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That’s why I use cheap plastic ones😊
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Y.u.m
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Thank you!
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Looks amazing!
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Thank you so much Marcie!
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Both dishes look wonderful and even better when paired together. 🙂
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Thank you so much Ronit. I thought they made a splendid pairing!
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So simple and delicious. The perfect dinner.
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Thank you so much for saying so Bernadette!
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Wow! Great photos and simply delicious meal!
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Thank you!!!
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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
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If I knew I would tell you Conor! Thank you so much, I even think it could have used more sage.
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Yum! This all looks delicious!!!!
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Thank you Kel!
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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.
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Thank you so much Suzanne! I guess you need to get into the kitchen, huh? 🙂
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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! 😀
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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!
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Thanks! It’s so embarrassing that I use bagged stuffing! Maybe this year I’ll be inspired 😀
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What a lovely meal! Thanks for the shout out!
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Of course Mimi, and thank you for the inspiration! xoxo
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I have Linda’s recipe down on my menu for Fall! Can’t wait to try it! This all looks amazing KR xxxxx
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Yay!!!!
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I am hungry all over again …lol looks so good!!!
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🙂 Thank you!
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Say no more . . . I’ll be right over . . .
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LOL, anytime!
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Darn I just ate and I am hungry again 😉 Looks yum and delicious 🙂
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HA! I know how that goes… 😀 Thank you!
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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!
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Yes, it is so good in so many things that we don’t think of. Thank you Brad!
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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 🙂 🙂
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And of course, thank YOU for the inspiration! I just loved the sage with it!
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Me too….Sage is one of my favorites! Along with cilantro…can’t get enough of them! 🙂
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Summer is the time to use fresh herbs – they make all the difference in any recipe. Sounds like a good combination.
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Thank you Judi, it really was. I don’t use sage nearly as much as as I could!
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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 🙂
But I wish I would have had the recipe for this sage infused sirloin tips at the time I bet the combination was lovely!!
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Thanks Mel, I sure wish I’d known how to make this sooner! It’s a great side!
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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…..;-)
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Thank you Michelle, I’ll look for it early next week as we are GONE FISHING until Monday. 🙂
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Woo Hoo! Enjoy!
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This sounds amazing! I love sage–tried it fried for the first time when I visited Italy. It was so good!
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I too have had fried sage and it is so delicious, thank you!
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This looks wonderful. I have a steak in the refrigerator and may try an adaptation of this tomorrow evening.
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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.
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I so agree with you John! Thank you so much for the kind words. xoxo
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Wow! This is one of those life-is-good meals!
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Yes, it is! Thank you!
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Those pics are mouthwatering!!
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Thank you Mollie, the meal sure was!
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I just had lunch and I am ready for dinner! This looks so delicious, thanks for sharing! I am excited to try it out!
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Thank you so much Mary Frances, I’m glad you stopped by to tell me that. I think you will really like this. 🙂
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