Sirloin Steak Tips

August 21, 2018 07:05 PM

Art Wise serves up Sirloin Steak Tips and dispenses grilling advice with Dan in the Let's Eat Kitchen.

Kansas City Steak Rub

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Yield: 6 ½ oz.

2 oz. Kosher Salt

1 oz. Black Pepper

1 oz. Garlic, granulated

1 oz. Brown Sugar

1 tbsp. Onion powder

1 tbsp. Red Chili Flakes

1 tbsp. Paprika

Bacon Potato Salad

Servings: 6

Preparation Time: 25 min.    Inactive Time: 1 hr.

Cuisine: American


  • 6 to 8 medium potatoes (about 3 pounds), peeled and cut into 1-inch cubes
  • 1/2 pound bacon, cooked and crumbled 
  • 6 green onions, chopped
  • 2 celery ribs, finely chopped
  • 2 tablespoons diced pimiento, drained
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • Garnishes: paprika, celery sticks


  1. Cook potatoes in boiling water to cover in a Dutch oven over medium heat 15 to 18 minutes or until tender. Drain and let cool slightly.
  2. Place potatoes in a large bowl. Add bacon, chopped green onions, and next 4 ingredients. Stir together mayonnaise and sour cream until blended. Pour over potato mixture, tossing gently to coat. Cover and chill at least 1 hour. Garnish, if desired.


Round white potatoes work well in this recipe. To lighten, use light mayonnaise and sour cream. To make ahead, peel and cut potatoes the night before, cover with water, and chill.

Creamy Cole Slaw

Servings: 8

Preparation Time:  10 min.      

Cuisine: American


1 head green cabbage, finely shredded

2 large carrots, finely shredded

3/4 cup best-quality mayonnaise

2 tablespoons sour cream

2 tablespoons grated Spanish onion

2 tablespoons sugar, or to taste

2 tablespoons white vinegar

1 tablespoon dry mustard

2 teaspoons celery salt

Salt and freshly ground pepper


Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

Spicy Apple BBQ Sauce

Servings: 3 cups

Preparation Time:                                                                              

Cuisine: American


14 ounces ketchup

1 cup apple cider

2 tablespoons Worcestershire sauce

1 tablespoon molasses

1 tablespoon cider vinegar

1 tablespoon soy sauce

1/2 teaspoon liquid smoke

1 1/2 tablespoons dark brown sugar

1 tablespoon granulated sugar

1 teaspoon cayenne pepper

1/2 teaspoon freshly ground black pepper

1/2 teaspoon celery seed

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves


Combine all the ingredients in a large, heavy, nonreactive saucepan and stir or whisk to mix. Bring the sauce to a boil over medium heat. Reduce the need to low and gently simmer the sauce, uncovered, until thick and richly flavored, stirring often to prevent scorching, 30 minutes. Use or transfer to jars glass or plastic, cover, cool to room temperature, and refrigerate. The sauce will keep up to three months.

Argentine Chimichurri Sauce

Servings: 4

Preparation Time:   10 min.                                

Cuisine: South American


1 cup lightly packed chopped parsley (ideally, flat leaf "Italian" parsley)

3 to 5 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1/2 teaspoon chili pepper flakes

2 tablespoons fresh oregano leaves (optional)

2 tablespoons shallot or onion, minced

3/4 cup vegetable or olive oil

3 tablespoons sherry wine vinegar, or red wine vinegar

3 tablespoons lemon juice


Place all Chimichurri sauce ingredients in a blender or food processor and pulse until well chopped, but not pureed.


Joel Landas

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