This recipe is actually two recipes in one for making marinated steak or steak tips. The marinades differ and also the method of cooking. Both are simply great. Try both.

First I provide the recipe for making a type of teriyaki marinade and searing the steak tips in a hot cast iron skillet in peanut oil. At the end of that recipe I provide the second one that is a strong and delightful marinade used when cooking steak strips or tips on a hot charcoal grill. Now you understand why I recommend trying both recipes. Yummy!!!

Let's proceed with the recipe for the teriyaki marinade ...

I've enjoyed marinated steak tips from upscale butcher shops numerous times with different flavors of marinade. One of my favorites is teriyaki marinade. I happened to find a nice recipe on the Internet for that dish and I made it with a few of my own changes.

It was delicious but not quite what I would call teriyaki. It needed a bit more acidity and citrus flavor. The recipe below includes those additions. Now it is in my opinion perfect.

Note that the thickness of the raw steak tips will determine how long any given piece needs to be seared on each side to get the tips medium rare. The ideal thickness is about 1 1/4" to 1 1/2", but you will likely have pieces that size and smaller in thickness. In essence, you custom sear each piece as needed, even though all pieces are put into the hot cast iron skillet at the same time.

I hope you try this dish as it is delicious! Oh, yes ... remember to make the side dishes for your meal before you sear the steak tips, as they are perfect for eating immediately after searing. I suggest making lightly steamed asparagus spears and buttered noodles, and perhaps serve some fresh fruit and cheese for dessert.

A nice glass of Pinot Noir or Merlot wine is a fine beverage to serve with marinated steak tips.

Ingredients: (two to three servings)

1 1/2 lbs. of sirloin steak tips

2 tbsp. of peanut oil for searing

Marinade Ingredients:

3 oz. of beer or sake

3 tbsp. of fresh lemon juice

3/4 cup of extra virgin olive oil

2 tbsp. of soy sauce

2 tbsp. of worcestershire sauce

2 tbsp. of teriyaki sauce

1 tsp. of tamarind paste

2 tbsp. of brown sugar

1 tbsp. of garlic powder

1 tsp. of smoked paprika

Directions:

Combine the marinade ingredients in a two quart bowl, whisking until they are very well blended.

Pour the marinade into a one gallon Ziploc® freezer bag.

Cut the steak tips into pieces about three inches long.

Put the steak tips in with the marinade.

Seal the top of the bag after expelling the air from it.

Wrap the empty bag part around the marinating meat to maximize contact between the marinade and all meat surfaces.

Marinate the steak tips in the refrigerator for 24 hours.

Remove the marinade bag and meat from the refrigerator half an hour before you plan to cook the steak tips.

Put the peanut oil into a large (12" diameter) cast iron skillet and heat it on medium heat, until the oil starts to shimmer.

Add the steak tips to the skillet with tongs, letting excess marinade drip off before putting each piece into the skillet.

Discard the marinade. Do not reuse it.

Sear each surface of the steak tips for about three to five minutes, depending on the thickness of the meat, to get it done medium rare.

You can sear the meat for a minute or two longer on each surface if you want the meat to be done medium, but you will sacrifice tenderness.

Enjoy!

Now let's proceed with the second marinated steak/steak tips recipe ...

As noted earlier, this recipe uses a deliciously strong marinade and cooking on a hot charcoal grill. One further point ... you don't need to marinate the meat for 24 hours. One hour is quite sufficient. Have fun!

As you can see in the picture I served the steak tips with red skin potato salad and baked beans. You can make whatever side dishes appeal to you.

I found one version of this recipe via the Internet and I proceeded to improve it quickly ... using toasted sesame oil and a slightly different herb mixture, and my was it nice! The sirloin pieces came out very juicy and tender and well seasoned.

Ingredients: (4 to 5 adult servings)

2 to 3 pounds of sirloin tips or sirloin strips

1/3 cup of balsamic vinegar

1/3 cup of soy sauce

1/4 cup of toasted sesame oil

2 tbsp. of Worcestershire sauce

1 tbsp. of honey

1/2 tsp. of dried oregano

1/2 tsp. of dried basil

1 tsp. of garlic powder

1 tsp. of mustard powder

Directions:

Whisk together all of the ingredients except the beef in a one quart bowl.

Optionally cut the sirloin pieces to whatever size you want to serve.

Put the steak strips/pieces into a one gallon Ziploc® freezer bag and then add the marinade to the bag.

Expel all air from the bag and seal it, then make sure all meat pieces are well coated with marinade.

Refrigerate the marinating beef for one hour, turning the bag over every 15 minutes.

Meanwhile prepare all the side dishes you plan to serve with the meal.

Prepare and light a charcoal grill with the coals only one inch below the steel grate on which you will place the marinated pieces of sirloin once the coals are very hot.

Use tongs or a long spatula and a long fork to turn over the pieces of sirloin about once a minute during cooking until each piece is cooked to your preference. I strongly recommend medium rare for tenderness. The total cooking time for each piece of beef depends entirely on the thickness of that piece of beef.

Note that smaller or thinner pieces will be done cooking much sooner than larger pieces. Do not overcook the meat or it will be dry and tough.

Discard the bag of marinade. Do not reuse it.

Serve the marinated sirloin steak strips/tips immediately while hot along with the side dishes you prepared earlier.

Many different beverages are fine with this meal. I like ice cold beer.

Enjoy!