(11 am. – promoted by ek hornbeck)
This is a dual tutorial because there are two methods of grilling: charcoal (wood) or gas. But first some ask what cuts of beef are “sirloin steak tips”. The answer is they are some of the pricier and tastier cuts of beef that come from the hind quarters. :
The loin has two subprimals, or three if boneless:
the tenderloin, which is the most tender.
It can be removed as a separate subprimal, and cut into fillets, tournedos or tenderloin steaks or roasts (such as for beef Wellington), or can be left on wedge or flat-bone sirloin and T-bone and Porterhouse loin steaks.
The round contains lean, moderately tough, lower fat (less marbling) cuts, which require moist cooking or lesser degrees of doneness. Some representative cuts are round steak, eye of round, top round and bottom round steaks and roasts.
The flank is used mostly for grinding, except for the long and flat flank steak, best known for use in London broil, and the inside skirt steak, also used for fajitas. Flank steaks were once one of the most affordable steaks, because they are substantially tougher than the more desirable loin and rib steaks. Many recipes for flank steak use marinades or moist cooking methods, such as braising, to improve the tenderness and flavor. This, in turn, increased the steaks’ popularity; when combined with natural leanness, increased prices have resulted.
For the purposes of this recipe we are going to use flank or round cuts which are suitable for grilling. The marinade acts as a tenderizer.
- 1/3 cup soy sauce
- 1/3 cup vegetable oil, Canola is preferable
- 2 medium cloves garlic, minces or pressed through a garlic press, (about 1 tablespoon)
- 1 tablespoon tomato paste (if you can find it in the tube, it is more economical)
- 1 tablespoon chili powder
- 2 tablespoons ground cumin
- 1/4 teaspoon cayenne
- 2 pounds of flank or top round sirloin tip (London Broil)
- Lime wedges for serving
1. Combine all marinade in a small bowl 2. Place the marinade and the meat in a gallon size zip-lock bag: press out as much of the air as possible and seal the bag. Refrigerate for 1 hour, flipping the bag after 30 minutes to ensure that meat marinates evenly. 3. About halfway through the marinating time, light a large chimney starter filled with hard wood charcoal (about 6 quarts) and allow to burn until all the charcoal is covered with a fine gray ash. Build a two level fire by stacking most of the coals in a single layer in the other side of the grill for a medium-low fire. Set the cooking rack in place, cover the grill with the lid and let the rack heat up, about 5 minuts. Use a wire brush to scrape clean the cooking rack, 4. Remove the steak tips from the marinade and apt dry with paper towels. Grill, uncovered, until dark brown on the first side, about 4 minutes. Using tongs, flip the steak and grill until the second side is well seared and the thickest part of the meat is slightly less done than desired, 4 to 5 minutes for mediu rare (about 130 degrees on an instant-read thermometer), 6 to 8 minutes for medium (about 135 degrees); if the exterior of the meat is is browned but the steak is not yet cooked through, move the steak to the cooler side of the grill and continue to grill to the desired doneness. 5. Transfer the steak to a cutting board: tent loosely with foil and let rest for 5 minutes. Slice the steak very thinly in the bias; serve immediately with lime wedges.
Gas-Grilled Steak Tips
Follow the recipe for Charcoal-Grilled through step 2. When about 15 minutes of marinating time remains, turn all the burners in the gas grill to high, close the lid, and heat the grill until hot, about 15 minutes. Continue the recipe from step 4, grilling the steak covered.
I serve this with Pico di Gallo or salsa, sour cream, guacamole, warm soft tortillas, salad and steak fries.