Grilled Sirloin Flap Steak
Also referred to as sirloin tips, the sirloin flap steak is another thin steak that works really well on the grill. I suggest marinating it for several hours and cooking it hot and fast on the grill. This cut of meat works well with any flavor combination and a rather economical cut. Give this one a try next time you're in the grilling mood.
- 2 pounds sirloin flap steak
- for marinade:
- 1/3 cup red wine vinegar
- 1/4 cup olive oil
- 2 tablespoons fresh oregano, finely chopped
- 2-3 cloves garlic, minced
- 2 teaspoons Worcestershire sauce
- 1 1/2 teaspoons coarse salt
- 1 teaspoon white sugar
- 1 teaspoon fresh thyme
- 1 teaspoon granulated onion
- 1 teaspoon coarse ground black pepper
- 1/4 teaspoon celery salt
- 1/4 teaspoon pepper flakes (optional)
- Combine marinade ingredients in small bowl.
- Place sirloin flap steaks into a resealable plastic bag. Pour marinade mixture over top and work around until all of the meat is well coated. Release air from bag, seal, and place into refrigerator for 6-12 hours. You can marinade up to 24 hours if you wish.
- Preheat grill for medium-high heat.
- Remove steaks from bag and place onto grill. Carefully any leftover marinade over the top of steaks. If you find this task to be too messy, you can spoon or brush on the marinade instead. Let steaks cook for 20-25 minutes, turning 2 or three times during the cooking process.
- Once steaks reach desired doneness (145 degrees F., for a medium steak), remove and loosely tent with aluminum foil. Let steaks rest for 5-7 minutes.
- Cut into thin slices and serve with your favorite side dishes.
Photo by: Sabrina Baksh