Spice up this classic steak tips recipe with a homemade sauce that’s out of this world.
Photo by Iuliia Nedrygailova
SERVES 4
These steak tips come from the sirloin cuts of beef—both roasts and steaks. They are perfect for skewering and grilling or sauteing. The use of beer in this recipe acts as a tenderizer. Root beer or ginger ale will also do the trick.
2 pounds sirloin, cut into 2-inch pieces
¼ cup dark beer
2 tablespoons tamari sauce
2 tablespoons brown sugar
4 10-inch wooden skewers
Kosher salt
Fresh ground black pepper
Olive oil
Chimichurri sauce, bought or homemade (recipe follows)
Place sirloin pieces into a zip-close plastic bag. In a small measuring cup, add beer, tamari and brown sugar and stir to thoroughly combine. Pour over meat, seal and refrigerate until ready to grill or at least 30 minutes. When ready to grill, remove from refrigerator and let come to room temperature. In a large, flat bowl or baking dish, soak wooden skewers in water for at least 30 minutes before using.
Preheat grill to medium-high. Season meat with salt and pepper and place on skewers.
When grill is hot, wipe with olive oil using a brush or oil-soaked towel. Grill skewers for 5 minutes per side, rotating 45 degrees every 2½ minutes (to get “cross” grill marks) until temperature on meat thermometer reaches 130 degrees for medium-rare. Remove and let rest 5–10 minutes before serving. Plate and serve with chimichurri sauce.
Chimichurri Sauce
½ cup olive oil
2 tablespoons red wine vinegar
½ cup chopped parsley
1 small serrano chili, seeded and finely chopped
1 teaspoon dried oregano
Kosher salt
Fresh ground black pepper
In a medium bowl, combine all ingredients and refrigerate for 24 hours.
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