Recipe courtesy of The Tuckaway Tavern and Butchery
Steak Tips
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 561
- Total Fat
- 42
- Saturated Fat
- 11
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 39
- Cholesterol
- 130
- Sodium
- 560
- Total: 1 day 12 hr 50 min (includes marinating time)
- Active: 40 min
Ingredients
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
Directions
- 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.