"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Gas-Grilled Sirloin Steak Tips with Garlic, Ginger, and Soy Marinade Recipe

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This recipe for Gas-Grilled Sirloin Steak Tips with Garlic, Ginger, and Soy Marinade, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Sunday, June 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Marinade

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

Meat

2 pounds sirloin tip steaks, trimmed of excess fat
orange wedges for serving

Directions:
Directions:
1. Making the Marinade: Combine the soy sauce, oils, garlic, ginger, sugar, zest, red pepper, and scallion in a small bowl.
2. Preparing the Steak Tips: Combine marinade and meat in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that meat marinates evenly.
3. About halfway through marinating time, turn burners on grill to high, close lid, and heat grill until hot, about 15 minutes.
4. Remove steak tips from marinade and pat dry with paper towels. Grill, covered, until well seared and dark brown on first side, about 4 minutes. Using tongs, flip steak and grill until second side is well seared and thickest part of meat is slightly less done than desired, 4 to 5 minutes for medium-rare (about 130 degrees on instant-read thermometer), 6 to 8 minutes for medium (about 135 degrees); if exterior of meat is browned but steak is not yet cooked through, move steak to cooler side of grill and continue to grill to desired doneness.
5. Transfer steaks to cutting board; tent loosely with foil and let rest 5 minutes. Slice steak very thinly on the bias; serve immediately with orange wedges.

Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
The times in the recipe below are for relatively even, 1-inch-thick steak tips. When grilling, bear in mind that even those tasters who usually prefer rare beef preferred steak tips cooked medium-rare to medium because the texture is firmer and not quite so chewy. Serve with orange wedges.

I got the recipe from www.cooksillustrated.com

 

 

 

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