Marinating sirloin tips is the best way to imbue them with any sort of flavor you like. This above and beyond recipe includes three different marinades for Asian-style, Southwest-flavored, and herbed garlic.
2 pounds sirloin steak tips, trimmed of excess fat
lime or orange wedge for serving
Southwestern Marinade
1/3 cup soy sauce
1/3 cup vegetable oil
3 cloves garlic, pressed through garlic press or minced
1 tablespoon dark brown sugar
1 tablespoon tomato paste
1 tablespoon chili powder
2 teaspoons cumin
1/4 teaspoon cayenne pepper
Garlic, Ginger, and Soy Marinade
1/3 cup soy sauce
3 tablespoons vegetable oil
3 tablespoons toasted sesame oil
3 cloves garlic, pressed through garlic press or minced
1 piece (1 inch size) fresh ginger, minced
2 tablespoons dark brown sugar
2 teaspoons grated orange zest
1/2 teaspoon red pepper flakes
1 medium scallion, sliced thin
Garlic and Herb Marinade
1/3 cup soy sauce
1/3 cup olive oil
3 cloves garlic, pressed through garlic press or minced
1 tablespoon minced fresh rosemary leaves
1 tablespoon minced fresh thyme leaves
1 tablespoon dark brown sugar
1 tablespoon tomato paste
1 teaspoon ground black pepper
Combine your choice of marinade ingredients in a small bowl, stirring until sugar is dissolved. 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.
About halfway through marinating time, turn burners on grill to high, close lid, and heat grill until hot, about 15 minutes.
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 F on instant-read thermometer), 6 to 8 minutes for medium (about 135 degrees F). 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.
Transfer steaks to cutting board; tent loosely with foil and let rest 5 minutes. Slice steak very thinly on the bias; serve immediately with lime or orange wedges.
wanda1281
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