Gas-Grilled Sirloin Steak Tips
Most marinades fail miserably, neither tenderizing meat nor adding much flavor. We found a way to quickly do both: double dipping.
A cookbook recipe exclusively for ATK Essential members from Master of the GrillGather Your Ingredients
Key Equipment
Before You Begin
The times in the recipe below are for relatively even, 1-inch-thick steak tips. When grilling, bear in mind that even those tasters who usually prefer rare beef preferred steak tips cooked medium-rare to medium because the texture is firmer and not quite so chewy. For the marinade, we like to use our Southwestern Marinade; Garlic, Ginger, and Soy Marinade; or Garlic and Herb Marinade. Serve lime wedges with the Southwestern-marinated tips, and orange wedges with the garlic, ginger, and soy-marinated tips.
Instructions
1.
Combine marinade and meat in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that meat marinates evenly.
2.
About halfway through marinating time, turn burners on grill to high, close lid, and heat grill until hot, about 15 minutes.
3.
Remove steak tips from marinade and pat dry with paper towels. Grill, covered, until well seared and dark brown on first side, about 4 minutes. Using tongs, flip steak and grill until second side is well seared and thickest part of meat is slightly less done than desired, 4 to 5 minutes for medium-rare (about 130 degrees on instant-read thermometer), 6 to 8 minutes for medium (about 135 degrees); if exterior of meat is browned but steak is not yet cooked through, move steak to cooler side of grill and continue to grill to desired doneness.
4.
Transfer steaks to cutting board; tent loosely with foil and let rest 5 minutes. Slice steak very thinly on the bias; serve immediately with lime or orange wedges.
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