Best Stout Marinated Steak Tips Recipes

Steak Tips image

Provided by Food Network

Time P1DT12h50m

Yield 10 to 12 servings

Number Of Ingredients 16

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
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

Steps:

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

Pauli's BBQ Steak Tips image

Provided by Food Network

Categories main-dish

Time 12h30m

Yield 10 servings

Number Of Ingredients 12

5 pounds sirloin flap meat
1 stick (8 tablespoons) butter
4 cups ketchup
2 cups Dijon mustard
1 cup Worcestershire sauce
1 cup brown sugar
1/4 cup molasses
1/4 cup apple cider vinegar
1 teaspoon Sazon seasoning
1 teaspoon black pepper
1 teaspoon freshly squeezed lemon juice
1 teaspoon cayenne pepper or chili powder

Steps:

Prepare sirloin flap meat by trimming off fat. Cut the meat into 1-inch steak tip cubes. Set the meat aside.
Put the butter in a medium saucepan over medium heat. As the butter begins to melt, add the ketchup, mustard, Worcestershire, brown sugar, molasses, vinegar, Sazon, black pepper and lemon juice. Bring to a boil, then reduce heat to a low simmer. Cover the pot and simmer for 1 hour.
Remove the cover and add the cayenne pepper. Let the marinade simmer for another 20 to 25 minutes.
Remove the pan from the stove and cool the marinade for 2 1/2 hours.
In a large mixing bowl, combine the steak tips and sauce. Toss to make sure each piece is coated. Cover the bowl and refrigerate overnight for the sauce to soak into each piece.
Grill tips to desired temperature or doneness. Steak tips are best served with a tossed salad and roasted vegetables.

Guinness Marinated Rib Eye Steaks image

Provided by januarybride

Categories Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 cup guinness beer (may sub another stout)
1/2 cup finely chopped sweet onion
1/3 cup reduced sodium soy sauce
2 tablespoons molasses (not blackstrap)
1 tablespoon chopped fresh rosemary (may sub 1 teaspoon dried)
1 tablespoon minced garlic
1/4 teaspoon Worcestershire sauce
1 lb boneless rib-eye steak, 1 1/2 inches thick

Steps:

Combine beer, sweet onion, soy sauce, molasses, rosemary, garlic and Worcestershire sauce in a large sealable plastic bag. Add steaks. Seal the bag, shake and turn it, and refrigerate, flipping over and shaking the bag from time to time, for 12 to 18 hours.
Preheat a grill to medium. Remove the steaks from the marinade and pat dry. Reserve 1 cup marinade (discard the rest). Grill the steaks until browned on the first side, 5 to 7 minutes. Turn over and grill until an instant-read thermometer inserted into the center of the steak registers 125°F for medium-rare. Remove from the grill and let rest for 5 to 10 minutes.
Meanwhile, place the reserved 1 cup marinade in a small saucepan and bring to a simmer over medium-high heat. Boil until reduced by about half, 7 to 10 minutes.
Drizzle each steak with about 1 tablespoon of the reduced sauce and serve.