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Jim Dandy Steak Tips

Created by ForeverMama on September 19, 2024

2 pounds sirloin flap meat, well-marbled (normally labeled as sirloin flap or flap steak, it being well marbled is important)
MARINADE
3 tablespoons cider vinegar or red wine vinegar
3 tablespoons Worcestershire sauce
4 tablespoons orange juice
2 tablespoons brown sugar
6-8 garlic cloves, finely minced
2 tablespoons onion flakes, minced
1-2 tablespoons ground mustard

2 tablespoons mustard seeds
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 - 3 teaspoons Montreal seasoning (or Worcestershire Pub Burger Seasoning (McCormicks carries it))
1/2 - 3/4 teaspoon kosher or sea salt, to taste
1 tablespoon finely ground black pepper
1 tablespoon coarsely ground black pepper (to have it perfectly coarse, best to add peppercorns into a small ziplock bag and pound with a meat mallet)
1/4 - 1/2 cup olive oil

Step 1: Using a sharp knife, peel all of the silver skin and some of the surface fat from the meat. Cut the meat into 3-by-3-inch cubes and place them in a non-reactive container.
Step 2: Mix all marinade Ingredients, saving the olive oil addition for last - add either 1/4 or 1/2 cup olive oil to reach a marinate consistency, mix to distribute ingredients.
Step 3: Pour the marinade over the steak tips. With a wooden spoon or spatula, mix to distribute marinade and steak evenly. Add all to a ziplock bag and massage the bag to make sure marinate is evenly distributed. Place the bag in a clean bowl (preventing potential leaks). Place in refrigerator and marinate between 24 hours - 4 days (more time equals more flavor!). Occasionally, massage and turn the bag around to make sure marinate and steak is evenly marinated.
Step 4: Grill over a hot greased outdoor grill to your liking (rare, medium rare, etc., but be careful to NOT overcook them) - a charcoal grill is preferable which provides all that smokiness or whatever grill you have is fine too. Traditionally steak tips are served with a baked potato. Enjoy!