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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
2 lbs flap meat sirloin steak tips, trimmed of excess fat
Marinade
1/3 cup soy sauce
3 tbsp vegetable oil and toasted sesame oil
2 tbsp dark brown sugar
3 medium garlic cloves, minced or pressed through a garlic press
1 tbsp minced fresh ginger
2 tsp grated zest from 1 orange
1/2 tsp red pepper flakes
1 medium scallion, sliced thin
Combine the marinade and meat in a gallon-size zip-lock bag; press out as much air as possible and seal the bag. Refrigerate for 1 hour, flipping the bag after 30 minutes.
Remove the steak tips from the marinade and pat dry with paper towels. Grill, uncovered, over the hotter part of the fire, until well seared and dark brown on the first side, about 4 minutes. Using tongs, flips the steak tips and grill until the second side is well seared and the thickest part of the meat is slightly less done than desired, 4 to five minutes for medium rare (about 130 degrees), 6 to 8 minutes for medium (about 135 degrees); if the exterior of the meat is browned but the steak is not yet cooked through, move the steak tips to the cooler side of the grill and continue to grill to the desired doneness.
Transfer the steak tips to a cutting board. Tend the tips loosely with foil and let rest for 5 minutes. Slice the steak tips very thin on the bias. Serve immediately with orange wedges.
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STEAK TIPS WITH GARLIC, GINGER, AND SOY MARINADE
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Category: Beef Steaks
Prep Time: Cook Time: Total Time:
2 lbs flap meat sirloin steak tips, trimmed of excess fat
Marinade
1/3 cup soy sauce
3 tbsp vegetable oil and toasted sesame oil
2 tbsp dark brown sugar
3 medium garlic cloves, minced or pressed through a garlic press
1 tbsp minced fresh ginger
2 tsp grated zest from 1 orange
1/2 tsp red pepper flakes
1 medium scallion, sliced thin
Combine the marinade and meat in a gallon-size zip-lock bag; press out as much air as possible and seal the bag. Refrigerate for 1 hour, flipping the bag after 30 minutes.
Remove the steak tips from the marinade and pat dry with paper towels. Grill, uncovered, over the hotter part of the fire, until well seared and dark brown on the first side, about 4 minutes. Using tongs, flips the steak tips and grill until the second side is well seared and the thickest part of the meat is slightly less done than desired, 4 to five minutes for medium rare (about 130 degrees), 6 to 8 minutes for medium (about 135 degrees); if the exterior of the meat is browned but the steak is not yet cooked through, move the steak tips to the cooler side of the grill and continue to grill to the desired doneness.
Transfer the steak tips to a cutting board. Tend the tips loosely with foil and let rest for 5 minutes. Slice the steak tips very thin on the bias. Serve immediately with orange wedges.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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