Beer Marinated Sirloin Tips
If you live outside of New England, it's possible you've never heard of sirloin tips. However, you might know it by its other names: flap meat, bavette, and faux-hanger. Cut from the bottom sirloin butt, the sirloin tip side steak is lean, tender, and flavorful. It also takes well to marinades, which is why in New England you'll find them already sliced into strips or cut into cubes. The ready-to-serve portions and affordable price makes sirloin tips a summer cookout favorite, as well as a great selection for surf and turf.
This recipe for Beer Marinated Sirloin Tips is the perfect way to serve crowd-pleasing, melt-in-your-mouth grilled steak without breaking the bank. For the beer marinade, we chose to use IPA for its aromatic hops, but feel free to use your favorite beer. Although it was prepared on a the FireCraft Pellet-Q450, this recipe can be done on any grill.
2 hours, 8 minutes
Wood Pellet Flavor -Apple, Cherry, Hickory, Maple, Mesquite, Oak, Pecan
Sirloin tip can come whole, in strips, or cubed. If not already portioned, cut into into roughly 2-inch squares.
- In a medium bowl, mix together the marinade ingredients. Place the steak tips in the marinade, cover, and refrigerate for at least 2 hours.
- Load the Pellet-Q450's with hickory pellets.
- Set up the Q450's Sear Station for open flame grilling (if you don't have a Sear Station, preheat the grill to 500°F).
- Place steak tips on the Sear Station and grill about 4 minutes on each side until done (medium to medium rare are best for this cut).
- Serve and enjoy!