Stout Marinated Steak Tips Recipes

Steps:

• Whisk soy sauce, olive oil, balsamic vinegar, mustard, maple syrup, molasses, sesame oil, cinnamon, cloves, salt, and pepper together in a large glass or ceramic bowl. Add steak tips and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 6 to 24 hours.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove steak tips from the marinade and shake off excess. Discard the remaining marinade. Put steak tips into a baking dish and fill the bottom of the dish with beef broth.
• Bake in the preheated oven until steak tips are beginning to firm and are hot and slightly pink in the center, about 25 minutes, flipping halfway. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

Steps:

• Preheat a grill for cooking over medium-high heat.
• Sprinkle the steak with a pinch each of salt and pepper, and grill until medium.
• Preheat a 10-inch saute pan on the stove over medium heat and add olive oil, mushrooms, sliced garlic and finally onions. Saute until mushrooms and onions become soft, 2 to 3 minutes. Add Marsala, gravy, au jus, steak sauce, Worcestershire and oregano.
• Slice the steak 1/2-inch-thick and add to the sauce. Add fresh basil and some salt and pepper and let simmer for 1 to 2 minutes, then finish with a squeeze of lemon. Serve with the feta, rice pilaf, grilled pita bread and a vegetable medley.

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.

Steps:

• In a bowl large enough to hold the meat, combine the cola, BBQ sauce, Italian dressing, teriyaki sauce, olive oil, and salt and pepper. Add the meat, cover, and marinate overnight in the refrigerator.
• Grill to desired doneness.

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.

Steps:

• In a bowl large enough to hold the meat, combine the cola, BBQ sauce, Italian dressing, teriyaki sauce, olive oil, and salt and pepper.
• Add the meat, cover, and marinate overnight in the refrigerator.
• Grill to desired doneness.

Steps:

• Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
• Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Steps:

• In a medium bowl, mix the Worcestershire sauce, Italian-style salad dressing, garlic pepper seasoning, and barbeque sauce. Place the meat in the marinade, and turn to coat. Cover, and refrigerate for at least 1 hour.
• Preheat grill for high heat.
• Brush grill lightly with oil to prevent sticking. Place steaks on the grill, and discard marinade. Grill steaks 10 minutes on each side, or to desired doneness.

Steps:

• Whisk beer, olive oil, vinegar, brown sugar, garlic, and hot sauce together in a glass or ceramic bowl until marinade is smooth. Add steak to marinade and turn to coat. Cover the bowl with a lid or plastic wrap and marinate in the refrigerator, 8 hours to overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove steak from marinade and shake off any excess. Discard marinade.
• Cook steak on the preheated grill, turning once, until steak starts to firm and is reddish-pink and juicy in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for 2 to 3 minutes before serving.