Steak Tips

Total Time:
36 hr 50 min
30 min
36 hr
20 min

10 to 12 servings

  • 5 pounds well-marbled sirloin flap meat
  • 6 1/2 ounces 85/15 olive oil/salad oil blend
  • 4 ounces Tuckaway's Steak Seasoning, recipe follows
  • 1 1/4 ounces apple cider vinegar or red wine vinegar
  • Potato salad, for serving
  • Coleslaw, for serving
  • Tuckaway's Steak Seasoning:
  • 4 tablespoons orange juice
  • 1/2 ounce minced garlic
  • 1/2 ounce minced onion
  • 1/2 ounce ground mustard
  • 1/2 ounce mustard seed
  • 1/4 ounce granulated garlic
  • 1/4 ounce granulated onion
  • 1/2 ounce salt
  • 1/2 ounce finely ground black pepper
  • 1/2 ounce coarsely ground black pepper
  • Using a sharp knife, peel all of the silver skin and 90 percent of the surface fat from the meat. Cut the meat into 3-by-3-inch cubes and place them in a non-reactive container.

  • Mix the oil, Tuckaway Steak Seasoning and vinegar in a bowl; pour over the meat. Mix with your hands to be sure all surfaces are covered with marinade. Marinate the meat in the refrigerator for 3 to 5 days. (More time equals more flavor!)

  • Grill to your liking and serve with some homemade potato salad, coleslaw, or any delicious side you can think of.

Tuckaway's Steak Seasoning:
  • In a bowl, mix together the orange juice, minced garlic, minced onion, ground mustard, mustard seed, granulated garlic, granulated onion, salt and pepper.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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