• Amazing Grilled Steakhouse Steak Tips

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    Have you ever heard of steak tips before? Well, neither had I,until I spotted this recipe on Cook's Country. Typically, steak tips come from the bottom sirloin, and that is where flap meat comes from. Bottom line, this is one of the best (truly) grilled steak recipes I've ever made or tasted! The marinade is packed full of flavor, with ingredients that are non-fussy and every day staples. There's just enough brown sugar that helps to caramelize the steaks, which are grilled and one in 10 minutes! The flap meat is super tender, and it had flavor notes similar to teriyaki (minus the ginger). These are perfect for a BBQ party, where a platter of these are sure to be a hit. Please click on the recipe source to see how I made this on my food blog: "A Feast for the Eyes".


    • 1/3 cup soy sauce (I used reduced-sodium)
    • 1/3 cup vegetable oil
    • 3 tablespoons packed dark brown sugar
    • 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.


    1. 1. 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.
    2. 2A. 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.
    3. 2B. For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes.
    4. 3. 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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