Best 5 Stout Marinated Steak Tips Recipes

STOUT-MARINATED STEAK TIPS

Steps:

• Trim the silver skin and icky fatty parts from your flap meat, then cut into 3- or 4-ounce chunks, or whatever size you like. Place in a container with a tight-fitting lid; don't forget to leave extra space for the marinade.
• In a large bowl, whisk together the soy sauce, Worcestershire sauce, molasses, brown sugar, red pepper flakes, black pepper and garlic. Add the stout; be careful, it will foam a bit. There is really no need to add salt--the soy and Worcestershire are plenty salty.
• Pour the marinade over the beef tips and stir gently to evenly coat. (If you don't use all the marinade, it will keep, refrigerated, in an airtight container for up to 2 weeks.)
• Refrigerate the meat for 8 hours or overnight; it will keep for up to 4 or 5 days. Cook as desired.

STEAK TIPS "PAPA GEORGE"

Steps:

• Preheat a grill for cooking over medium-high heat.
• Sprinkle the steak with a pinch each of salt and pepper, and grill until medium.
• Preheat a 10-inch saute pan on the stove over medium heat and add olive oil, mushrooms, sliced garlic and finally onions. Saute until mushrooms and onions become soft, 2 to 3 minutes. Add Marsala, gravy, au jus, steak sauce, Worcestershire and oregano.
• Slice the steak 1/2-inch-thick and add to the sauce. Add fresh basil and some salt and pepper and let simmer for 1 to 2 minutes, then finish with a squeeze of lemon. Serve with the feta, rice pilaf, grilled pita bread and a vegetable medley.

MARINATED STEAK TIPS

Steps:

• In a bowl large enough to hold the meat, combine the cola, BBQ sauce, Italian dressing, teriyaki sauce, olive oil, and salt and pepper. Add the meat, cover, and marinate overnight in the refrigerator.
• Grill to desired doneness.

STOUT SKIRT STEAK

Steps:

• Whisk beer, olive oil, vinegar, brown sugar, garlic, and hot sauce together in a glass or ceramic bowl until marinade is smooth. Add steak to marinade and turn to coat. Cover the bowl with a lid or plastic wrap and marinate in the refrigerator, 8 hours to overnight.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove steak from marinade and shake off any excess. Discard marinade.
• Cook steak on the preheated grill, turning once, until steak starts to firm and is reddish-pink and juicy in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let rest for 2 to 3 minutes before serving.

STEAK TIP MARINADE

Steps:

• In a medium bowl, mix the Worcestershire sauce, Italian-style salad dressing, garlic pepper seasoning, and barbeque sauce. Place the meat in the marinade, and turn to coat. Cover, and refrigerate for at least 1 hour.
• Preheat grill for high heat.
• Brush grill lightly with oil to prevent sticking. Place steaks on the grill, and discard marinade. Grill steaks 10 minutes on each side, or to desired doneness.