09.23.07

Steak tips

Posted in food, home cooking at 11:27 pm by wingerz

steaktips.jpg

This recipe sounded good so I decided to make it this past weekend. The marinade is great, though it could be just a bit saltier. Each of the flavors (garlic, ginger, orange) is pretty subtle, but they combine nicely. Unfortunately, uncut steak tips don’t look all that beautiful.

Steak tips with garlic, ginger, and soy marinade
From Cooks’ Illustrated‘s Grilling book

2 pounds flap meat sirloin steak tips, trimmed of excess fat

1/3 cup soy sauce
3 tablespoons vegetable oil
3 tablespoons toasted sesame oil
2 tablespoons dark brown sugar
3 medium garlic cloves, minced or pressed through a garlic press
1 tablespoon minced fresh ginger
2 teaspoons grated zest from 1 orange
1/2 teaspoon red pepper flakes
1 medium scallion, sliced thin

1. 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.
2. 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.
3. 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.

1 Comment »

  1. ~wingerz » Pasta salad with pesto said,

    September 30, 2007 at 10:25 pm

    […] side dishes. Caroline and Brandon introduced me to this one, and I made it again to go along with steak tips. Like Brandon, I substituted arugula for basil in the pesto. This is a very flavorful, colorful […]

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