Stout Marinated Steak Tips

Total Time:
8 hr 20 min
15 min
8 hr
5 min

10 to 12 servings

  • 5 pounds beef flap meat
  • 4 ounces Worcestershire sauce
  • 4 ounces soy sauce
  • 1 cup molasses
  • 1 pound brown sugar
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon red pepper flakes
  • 5 or 6 cloves garlic, smashed
  • 2 cans stout, (recommended: Guinness)
  • Trim silver skin and icky fatty parts from your flap meat and cut them into 3 or 4-ounce chunks, or whatever size you like. Put them into a container with a tight fitting lid; don't forget to leave extra space for the marinade.

  • In a large bowl whisk together the Worcestershire sauce, soy sauce, molasses, brown sugar, pepper, pepper flakes, and garlic. Add the stout- careful, it will foam a bit. There is really no need to add salt; the soy and Worcestershire are plenty salty.

  • Pour the marinade over the tips and gently stir to coat evenly, if you don't use all the marinade it will keep for 2 weeks, refrigerated in an airtight container.

  • Refrigerate the meat for 8 hours or overnight. (Will keep, refrigerated for 4 or 5 days) and then cook as desired.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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