Recipe courtesy of The Tuckaway Tavern and Butchery

Steak Tips

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  • Total: 36 hr 50 min (includes marinating time)
  • Active: 40 min
  • Yield: 10 to 12 servings
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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 


  1. 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.
  2. 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!)
  3. Grill to your liking and serve with some homemade potato salad, coleslaw, or any delicious side you can think of.

Tuckaway's Steak Seasoning:

  1. In a bowl, mix together the orange juice, minced garlic, minced onion, ground mustard, mustard seed, granulated garlic, granulated onion, salt and pepper.

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