Teriyaki Bourbon Flap Steak Tips Recipes

TERIYAKI BOURBON FLAP STEAK TIPS

Steps:

• In a bowl or plastic seal bag, add sliced sirloin steak, teriyaki sauce, bourbon, mushrooms, onions, and squeezed lemon juice. Let marinate for 2-12 hours. Before pulling out to grill, make sure to strain meat & veggies to remove as much marinade juice as possible.
• Use some Cowboy Southern Style Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once Charcoal is white hot, push into one pile for direct grilling.
• Place cast iron wok with avocado oil over fire 2-3 minutes before cooking to preheat.
• Add strained & marinated steak & veggies to wok and cook over high heat for 8 minutes or until the veggies have browned. Pull wok off grill and add steak back to grill grate to finish. Cook the steak until 115F for medium-rare. Let steak rest for 5-8 minutes.
• Slice steak & top with salt, pepper, parsley, and grilled veggies. (Optional: Add some rice to a bowl and eat with steak. Enjoy!

TERIYAKI STEAK TIPS

Steps:

• Combine teriyaki sauce, Worcestershire, chili sauce, soy sauce, garlic powder, onion powder, and pepper into a resealable plastic bag. Add steak tips. Squeeze out excess air and seal the bag. Marinate in the refrigerator for at least 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove steak tips from the marinade and shake off excess. Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes; set aside.
• While the marinade is simmering, place steak tips on the preheated grill and cook for about 10 minutes for medium-rare or medium, flipping once halfway through. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
• Serve steak tips with sauce in a bowl on the side.