Chaljeri Meats


Marinated Sirloin Tips


·       1 1/3 cups soy sauce 

·       6 tablespoons toasted sesame oil                                                   

·       3 medium garlic cloves, minced

·       1 tablespoon fresh ginger, minced

·       2 tablespoons dark brown sugar

·       2 tablespoons orange zest, grated

·       1/2 teaspoon red pepper flakes

·       1 medium scallion, sliced thin


·       2 lbs sirloin tip steaks, trimmed of excess fat


*Combine the soy sauce, oil, garlic, ginger, sugar, zest, red pepper, and scallion in a small bowl.


*Combine the marinade and meat in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour (at minimum), 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. If using a charcoal grill, raise your charcoal level as high as it will go, to properly heat your grilling surface.


*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 (4-5 minutes for medium-rare; 6-8 minutes for medium). If exterior of meat is browned but steak is not yet cooked through, move steak to cooler side of grill and continue to desired level of doneness.


*Transfer steaks to cutting board; tent loosely with foil and let rest for 5 minutes. Slice steak very thinly. Serve immediately.


July 09, 2013