Steakhouse Sirloin Tips

1/3 cup soy sauce (I used reduced-sodium)
1/3 cup vegetable oil
3 tablespoons dark brown sugar, packed
5 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon paprika (I reduced to about 2/3)
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper (I reduced to 1/8)
1 (2 1/2-pound) beef flap meat*

*Flap meat is sold as whole steaks, strips, and pieces. For even pieces, buy a whole steak of uniform size and cut it up yourself.

Whisk soy sauce, oil, sugar, garlic, tomato paste, paprika, pepper, and cayenne together in bowl until sugar dissolves; transfer to zipper-lock bag. Pat beef dry with paper towels. Prick beef all over with fork and cut into 2 1/2-inch pieces. Add meat to bag with soy mixture and refrigerate for 2 to 24 hours, turning occasionally.

For a charcoal grill: Open bottom grill vents completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vents completely. Heat grill until hot, about 5 minutes.

For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes.

Clean and oil cooking grate. Cook beef (covered if using gas) until charred and registers 130 to 135°F (for medium), 8 to 10 minutes. Transfer meat to platter, tent loosely with foil, and rest for 5 to 10 minutes. Serve.

Note: Author flipped the steaks at 4 minutes, and they were temperature ready at 8 minutes.

Sirloin Tips with Caramelized Onions

For the Marinade

1 cup ketchup
1/2 cup Coca-Cola or water (see note)
1/2 cup sugar
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1/2 cup Worcestershire sauce
1/2 cup A-1 Sauce
1 1/3 tablespoons freshly ground black pepper

2 pounds sirloin or rib eye trimmed and cut into large cuts as big as 2 to 3 inches square
1 large onion, cut into thick strips vertically
1 tablespoon butter

1 tablespoon extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon sugar

In a medium sauce pan, place all marinade ingredients and bring to a boil, then reduce heat and gently simmer for 5 minutes. Remove from heat and cool completely.

Trim any gristle or large pieces of fat from beef. Cut into large pieces; about 2-3 inches square. Place cut beef in a zip lock bag. Pour cooled marinade over beef, seal and marinate 8-24 hours.

In a medium sauté pan over low heat melt butter in olive oil and place onions, salt, pepper and sugar and cook stirring occasionally for 30-40 minutes until onions are caramelized but not cooked down too much. Start cooking tips as the onions get close to finishing.

When you are ready to grill, drain all marinade and heat a ribbed grill pan over extremely high heat or heat your outdoor BBQ grill to the highest setting.

Lightly oil or spray pan or grill and place beef onto grill or pan not touching each other and cook untouched for 2-3 minutes (Depending on how thick they are and how hot your grill or stove gets, the timing will need to be monitored). If you are not certain, cut into one and check for doneness. Turn once and cook for another 1-2 minutes for medium rare.

Remove to a platter and serve with the caramelized onions.

Sirloin Tips

2 pounds sirloin steak tips
1 tablespoon Teriyaki sauce
1 tablespoon barbecue sauce
2 tablespoons red wine vinegar
Juice from half a lemon
3 tablespoons Catalina dressing
4 tablespoons extra virgin olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon coriander powder

Cut the beef into large pieces if they are not already cut into tips.

Mix all other ingredients in a bowl but only use half the oil, salt and pepper. Reserve the remainder for just before grilling.
In a zip lock bag, place tips and marinade and marinate overnight or at least six hours.

Prior to grilling, drain well and discard marinade. Dry the tips with paper towels.

Pre-heat grill to medium high.

Coat tips in remaining oil (2 tablespoons), salt (1/2 teaspoon) and pepper (1/4 teaspoon) and grill about two minutes on each side for medium rare. (Note: Cooking time may vary depending on the heat output of your grill and/or if you cook these in a grillpan on the stove.)

Garlic Butter Sirloin Tips

4 cloves garlic
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley leaves
2 pounds thick-cut New York strip steaks
1/2 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter

Mince 4 garlic cloves. Transfer to a bowl and add 1/2 teaspoon black pepper.

Chop until you have 1/4 cup fresh parsley leaves, then transfer to a small bowl.

Cut 2 pounds New York strip steak into 1-inch cubes, then season them with 1/2 teaspoon kosher salt.

Melt 8 tablespoons (1 stick) unsalted butter in a large skillet over medium high-heat.

Add the steak cubes and sear until browned, flipping them halfway through, 6 to 8 minutes total.

Add the garlic and pepper and cook for 1 minute more.

Remove from the heat and garnish with the parsley.

Balsamic Glazed Sirloin Tips and Mushrooms

For the steak:

1 1/2 pounds sirloin steak tips, flap meat, or flank steak, cut into 3-inch pieces
1/4 cup tamari or soy sauce
2 tablespoons vegetable oil
2 tablespoons balsamic vinegar
1 tablespoon granulated sugar
2 cloves garlic, minced
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the mushrooms:

2 tablespoons vegetable oil
1 pound cremini mushrooms, halved or quartered if large
2 tablespoons balsamic vinegar
2 tablespoons unsalted butter
Coarsely chopped fresh parsley leaves, for garnish (optional)

Marinate the steak: Place the steak in a single layer in a 9×13-inch baking dish or in a resealable gallon plastic bag; set aside. Whisk the remaining ingredients in a small bowl until the sugar is dissolved. Pour over the steak and turn the steak to coat. Cover the baking dish or seal the bag, and refrigerate at least 1 hour or up to 4 hours.

Cook the steak and mushrooms: Heat the oil in a large frying pan over medium-high heat until shimmering. While the oil is heating, remove the steak from the marinade and pat dry with paper towels. Add the steak pieces to the pan (it’s okay to crowd the pan as long as they’re in a single layer) and sear until browned and the thickest piece registers 120°F to 125°F for medium-rare steak, 3 to 4 minutes on each side. (Or cook to 130°F to 135°F for medium steak, and 140°F to 145°F for medium-well steak — add a minute or two for every 10 degrees needed.) Transfer to a serving platter and set aside in a warm place or cover loosely with aluminum foil.

Add the mushrooms to the pan and cook, stirring occasionally and adjusting the heat if needed, until tender, about 5 minutes — they will release a lot of liquid. Add the vinegar and simmer 1 minute. Remove from the heat, add the butter, and stir until melted and the sauce in the pan is glossy. Taste and season with salt and pepper as needed. Pour over the steak, top with the parsley if desired, and serve.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Marinade: The marinade can be made and stored in an airtight container in the refrigerator for up to 2 days. Rewhisk before using.

Sirloin Tips with Peppers and Onions

3 lb sirloin steak cut into 1-inch pieces
1/4 cup Teriyaki or Soy sauce
1/4 cup packed light brown sugar
3 Tbsp olive oil plus additional for cooking
2 Tbsp chopped Italian parsley or cilantro
3 clove garlic minced
1 tsp red pepper flakes
2 tsp steak seasoning divided [i.e., Mesquite/Montreal/Chicago/ Kansas City your preference]
1 red bell pepper seeded and sliced
1 green bell pepper seeded and sliced
1 large sweet onion cut into thin wedges
Black pepper to taste

Rinse, pat dry and cut the sirloin steaks into 1-inch pieces.
Whisk together the sauce, brown sugar, olive oil, chopped parsley, 3 clove minced garlic and red pepper flakes. Place into a plastic storage bag and refrigerate for several hours or overnight.

To prepare, remove the sirloin tips from the marinade. Discard the marinade.

Heat a few drizzles of olive oil in a large cast iron or heavy skillet over medium-high heat. Add the sirloin tips. Cook for 5-7 minutes until browned and to your preferred doneness. Season with 1 tsp of steak seasoning. Remove from the pan to a platter to rest.

Add the sliced bell peppers and onion wedges to the pan. Season with 1 tsp steak seasoning and black pepper to your taste. Add additional olive oil if needed. Cook for 5 minutes scraping the brown bits from the bottom of the skillet. Cook until browned and crisp tender.

Add the sirloin beef tips back to the pan. Stir until heated through then serve.

Variations:

Use a fajita seasoning place of the steak seasoning for fajitas.

Use an Asian-style marinade:

3 Tbsp canola oil
1/2 cup soy sauce
1/2 cup brown sugar
1 Tbsp minced shallot or red onion
1 Tbsp lime juice
3 cloves garlic minced
1 tsp minced ginger
1 tsp crushed red pepper flakes