Seared Steak Tips with Garlic-Anchovy Butter Sauce

These steak tips deliver all the punch of a steakhouse dinner without the heavy plate. Lean sirloin is cut into bite-sized pieces and seared hard in a screaming-hot pan to build deep, charred flavor fast, then finished with a small, intensely savory pan sauce built from butter, garlic, and melted anchovy. The anchovy dissolves completely, leaving no fishiness behind, just a rounded, savory depth that makes the dish taste far richer than the small amount of fat used to make it. This recipe is built for a modest, satisfying portion: a lean 6-ounce cut of sirloin per person keeps protein high (around 35g) while the sauce stays light, just enough butter to coat and glaze rather than drown the meat. A squeeze of lemon at the end cuts through the richness and keeps the dish bright instead of heavy, and a pile of quick-sautéed greens on the side adds fiber and volume without extra cooking time. It's a 20-minute, one-pan weeknight dinner that feels indulgent but sits light.

Ingredients

• 12 ozsirloin steak, trimmed of excess fat, cut into 1-inch cubes
• 1 tbspAvocado oil, for searing
• 0.5 tspsalt
• 0.25 tspblack pepper, freshly cracked
• 1.5 tbspunsalted butter
• 3 clovesgarlic, minced
• 2 filletsanchovy fillets, finely chopped
• 1 tsplemon juice, fresh
• 1 tbspfresh parsley, chopped, for garnish
• 4 cupsbaby spinach, for the side
• 1 pinchred pepper flakes, optional

Method

No instructions listed.