Grilled Steakhouse Steak Tips
6/2011
Flap meat is sold as whole steaks, strips, and pieces. For even pieces, buy a whole steak of uniform size and cut it up yourself.
Serves 4 to 6
1/3cup soy sauce
1/3cup vegetable oil
3tablespoons packed dark brown sugar
5garlic cloves , minced
1tablespoon tomato paste
1tablespoon paprika
1/2teaspoon pepper
1/4teaspoon cayenne pepper
1(2 1/2-pound)beef flap meat
1. Whisk soy sauce, oil, sugar, garlic, tomato paste, paprika, pepper, and cayenne together in bowl until sugar dissolves; transfer to zipper-lock bag. Pat beef dry with paper towels. Prick beef all over with fork and cut into 2 1/2-inch pieces. Add meat to bag with soy mixture and refrigerate for 2 to 24 hours, turning occasionally.
2A. For a charcoal grill: Open bottom grill vents completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vents completely. Heat grill until hot, about 5 minutes.
2B. For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes.
3. Clean and oil cooking grate. Cook beef (covered if using gas) until charred and registers 130 to 135 degrees (for medium), 8 to 10 minutes. Transfer meat to platter, tent loosely with foil, and rest for 5 to 10 minutes. Serve.