Steak Tips

If you are lucky enough to be from New England, particularly the Greater Boston Area, you can find sirloin steak tips in the grocery store. Outside New England, no one seems to know what cut of meat to use. The Bear has asked butchers in the Boston area, and even they do not know. Tri-tips are often suggested, but are not the same. The Bear has gotten suggestions to use hanger steak, flap meat, flank steak, or tenderloin tips. I suggest trying flap meat or hanger steak, cut into strips about 1 inch by 1 inch.

The Bear marinates his steak tips in a mixture of one-half soy sauce and one-half Dijon mustard for 2-4 hours before grilling them; they are universally loved. Do not marinate them for too long, however, or they will become too salty. If you do not have 2 hours, the tips will still taste great with a shorter marinade time.

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