Steak 'n taters!

While Matt and I were shopping for dinner a few nights ago, he decided he wanted to make Teriyaki Sirloin Steak Tips one night. He likes anything teriyaki and is in love with this Soy Vay Veri Veri Teriyaki Sauce. Now because we were going to be eating steak, we needed some starch to go along with it. I thought what better to pair the sirloin tips with than homemade mashed potatoes. I also had a craving for sauteed/caramelized onions and decided I would make those as well. Here is what we did:

     Teriyaki Sirloin Steak Tips
with homemade mashed potatoes and caramelized onions


1.5 lbs good quality Sirloin meat for tips
1 bottle of  Soy Vay Veri Veri Teriyaki Sauce
5 medium all purpose potatoes
1 medium yellow onion
1 stick of butter
1/2 cup of cold milk
2 tbsp oil (I use vegetable oil)
Salt to taste
Pepper to taste
Seasonings to taste (I had bought a Feta and Olive dip mix from Target and only use it as a seasoning)

The How To:


The night before, or the morning of, you want to cut up the Sirloin into 2 inch pieces and put them into a tupperware container. Cover with 3/4 of the bottle of teriyaki sauce. You then want to cover the container and place in the fridge for 10-24 hours.

When you come home from work or the gym, take the container out of the fridge and stir the mixture up a bit. Use 1/2 of the stick of butter and melt over medium to high heat. Take out each individual tip and place in the hot melted butter. You can add a little salt and pepper here if you want. Sear each side and then lower the temp to medium and cook until desired doneness, approx. 4 minutes per side for medium. Serve hot and with extra teriyaki sauce.


Heat the oil in a frypan on medium heat. Cut up onions into thin strips and add to hot oil. Add salt and pepper to taste at this point. Continuously stir the onions until soft and almost see through. Add a little hot water to the pan and let the onions cook, stirring continuously, until golden brown and water evaporates. Serve hot.


Wash and peel the potatoes. Cut them into 1/2 inch to 1 inch chunks. Place cut up potatoes into a pot and add cold water until about 1 inch over the potatoes. Bring to a boil and cook until done. They usually are done when you take a fork and pierce a potato and it falls right off the fork or breaks in two. Drain and place back in pan on unlit stove top, and mash up the potatoes with a masher. Matt doesn't have a masher so I had to resort to a fork! Mash them however you want. I like my potatoes to be between a little lumpy and smooth. Stir in milk and butter. Add salt and pepper to taste. Add a bit of the seasonings and give one last stir. Serve warm with extra butter or even a dollop of sour cream.

Now, you don't have to use the seasoning I use here, you can use whatever you like. I don't like to use recipes all that often, and didn't for this dish. This recipe is an approx. of what we did. You can add more or less of any ingredient as well as substitute any if you want. This is just a basic guideline. Play around, have fun, and get crazy with your food! Mostly, enjoy it!