Dom’s Steak Tips’ amazing flavor and texture are the result of state-of-the art tenderizing, marinating, and their proprietary secret sauces. Grilled, broiled or pan-seared they are a quick weeknight treat or a crowd-pleasing party option.
Pair these tips with a green salad and one of these easy side options for a simple and delicious meal.
Carrots are a delicious and versatile vegetable. This recipe, from the authentic Mexican food blog Isabel Eats, is a delightful accompaniment to the slightly smoky steak tip flavor and requires minimal preparation.
Oven Roasted Maple Cinnamon Carrots
Adapted from Isabel Eats
Photo credit: Isabel Eats
Yield: 6 servings
Prep time: 5 minutes, Cook time: 20-30 minutes
- 4 tablespoons unsalted butter
- 3 tablespoons maple syrup
- 1 teaspoon minced garlic (about 2 cloves)
- 1/2 teaspoon ground cinnamon
- 2 pounds carrots, peeled and cut into thirds (or 2 pounds baby carrots)
- salt and pepper, to taste
- chopped parsley or cilantro, for garnish
- Preheat oven to 425°F.
- In a small pot over medium-high heat, add butter and stir until completely melted. Add maple syrup, garlic and cinnamon. Stir together for about 30 seconds and remove from heat.
- In a large mixing bowl, add carrots and melted butter mixture. Toss together until the carrots are completely coated.
- Transfer seasoned carrots to a large baking sheet (or two small baking sheets) and spread them out evenly in a single layer.
- Roast in oven for 20-30 minutes, flipping halfway through, until the carrots are fork tender. Cooking time depends on the size of the carrots. Thicker carrots will be closer to 30 minutes, while skinnier carrots (or baby carrots) will be closer to 20 minutes.
- Taste and season with a pinch of salt and black pepper if desired. Garnish with chopped parsley or cilantro and serve.
Sam Sifton is an assistant managing editor of The New York Times, responsible for culture and lifestyle coverage, and the founding editor of New York Times Cooking. The spice in his coleslaw recipe is subtle and adds a nick kick to this popular barbeque side dish.
Sam Sifton’s Spicy Coleslaw
Adapted from New York Times Cooking
Photo Credit: New York Times Cooking
Yield: 6 servings
Total time: 10 – 15 minutes
- 1 medium head green cabbage
- 2 carrots, peeled and grated
- ½ cup mayonnaise
- 2 tablespoons dill or sweet pickle relish
- 1 tablespoon Dijon mustard
- 1 tablespoon cider vinegar
- 2 teaspoons pepper sauce, like Frank’s, or to taste
- Kosher salt
- Freshly ground black pepper
- Cut the cabbage in half and remove the core. Cut each half in half and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl.
- In a separate bowl, whisk together the remaining ingredients.
- Pour the dressing over the cabbage and toss. Season to taste.
- The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving.
Shawn, author of the food blog I Wash You Dry has five children, so simple is a top priority for her. This recipe elevates white rice, a traditional complement to steak tips, with minimal extra effort.
Garlic Parmesan Rice
Adapted from I Wash You Dry
Photo credit: I Wash You Dry
Yield: 4 Servings
Prep time: 5 minutes Cook time: 15 – 20 minutes
- tbsp butter, divided
- 1 tbsp olive oil
- 1 cup Jasmine rice, rinsed and drained
- 1 tsp garlic salt
- 1 tsp dried parsley
- 1 3/4 cups water
- 1 cup milk, divided
- 1/2 cup parmesan cheese
- Salt and pepper to taste
- Add 2 tbsp butter and olive oil to a pan over medium heat. Add rice, garlic salt and parsley and toast rice until just lightly browned.
- Add in water and 1/2 cup milk. Bring mixture to a boil, then reduce heat and simmer, covered for about 15 minutes, stirring occasionally until rice is tender and most of the liquid is absorbed.
- Stir in the remaining 2 tbsp butter, 1/2 cup milk and parmesan cheese. Season with salt and pepper to taste. Enjoy warm.
We hope you enjoy these recipes, as well as your personal favorites as we look forward to warming spring weather.