Grilled Steakhouse Steak Tips
By America's Test KitchenPublished on September 6, 2013
Time
1 hour, plus 2 hours marinating
Yield
Serves 4 to 6
Ingredients
⅓ cup soy sauce ⅓ cup vegetable oil 3 tablespoons packed dark brown sugar 5 garlic cloves, minced1 tablespoon tomato paste 1 tablespoon paprika ½ teaspoon pepper ¼ teaspoon cayenne pepper 1 (2 ½-pound) beef flap meat
Before You Begin
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.
Instructions
- 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 degrees (for medium), 8 to 10 minutes. Transfer meat to platter, tent loosely with foil, and rest for 5 to 10 minutes. Serve.
Time
1 hour, plus 2 hours marinatingYield
Serves 4 to 6Ingredients
⅓ cup soy sauce
⅓ cup vegetable oil
3 tablespoons packed dark brown sugar
5 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon paprika
½ teaspoon pepper
¼ teaspoon cayenne pepper
1 (2 ½-pound) beef flap meat
Test Kitchen Techniques
Ingredients
⅓ cup soy sauce
⅓ cup vegetable oil
3 tablespoons packed dark brown sugar
5 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon paprika
½ teaspoon pepper
¼ teaspoon cayenne pepper
1 (2 ½-pound) beef flap meat
Test Kitchen Techniques
Ingredients
⅓ cup soy sauce
⅓ cup vegetable oil
3 tablespoons packed dark brown sugar
5 garlic cloves, minced
1 tablespoon tomato paste
1 tablespoon paprika
½ teaspoon pepper
¼ teaspoon cayenne pepper
1 (2 ½-pound) beef flap meat
Test Kitchen Techniques
Why This Recipe Works
The sizzling arrival of cast-iron plates of marinated steakhouse steak tips is often the most exciting part about them. We replace the typical sickly sweet marinade culprits—ketchup, barbeque sauce, and cola—with a mixture of soy sauce, oil, dark brown sugar, and tomato paste for enhanced meaty flavor and maximum char.
Before You Begin
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.
Instructions
- 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 degrees (for medium), 8 to 10 minutes. Transfer meat to platter, tent loosely with foil, and rest for 5 to 10 minutes. Serve.
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