New England Marinated Steak Tips
Sirloin tips marinated in soy, garlic, brown sugar and Worcestershire, then grilled or pan-seared until caramelized. A New England pub favorite. Serves 4.
Jump to: Ingredients | Instructions | Tips | Questions | Print recipe
Marinated steak tips are a New England institution, on the menu at every pub and roadhouse from Boston to the Cape. Sirloin flap meat is cut into big chunks, soaked in a sweet and savory marinade, and grilled until the edges caramelize.
Serve them with rice pilaf, a baked potato or a green salad.
Ingredients
- 2 pounds sirloin tips (flap meat), cut into 2-inch pieces
- 1/3 cup soy sauce
- 1/4 cup vegetable oil
- 3 tablespoons brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 4 cloves garlic, minced
- 1 teaspoon black pepper
- Chopped parsley, for serving
Instructions
- Marinate. Whisk the soy sauce, oil, brown sugar, Worcestershire, mustard, garlic and pepper. Add the steak, toss and refrigerate 4 hours or overnight.
- Heat the grill. Heat a grill or cast-iron skillet over medium-high heat.
- Cook. Lift the tips from the marinade and cook 8 to 12 minutes, turning, until well browned and 130 to 135°F for medium-rare to medium.
- Rest and serve. Rest 5 minutes, sprinkle with parsley and serve.
Tips
- Flap meat, often sold as sirloin tips, is the classic cut; sirloin steak cut in chunks works too.
- The sugar in the marinade burns quickly, so keep the heat at medium-high, not high.
Questions about this recipe
- What cut are steak tips?
- In New England, steak tips are usually sirloin flap meat, a tender, flavorful cut.
- Can I marinate overnight?
- Yes, up to 24 hours.
More beef and steak recipes
All beef and steak recipes | All recipes | Cooking guide and safe temperatures
