Asian Sirloin Tips

Author: Justin
Serves 3-4

1.5 lbs sirloin tips, left as strips 1/3 cup soy sauce
3 Tbl. vegetable oil 3 Tbl. sesame oil
3 garlic cloves, crushed in press 1 piece ginger (~2 in.), minced
2 Tbl. dark brown sugar 1/2 tsp. red pepper flakes
1 scallion, sliced thin

1 1/2 hours before serving, mix all ingredients except the tips, to make the sauce.  Place the tips in a gallon ziploc, pour the sauce in, squeeze out the air and seal.  Place in fridge.  Marinate 1 hour, turning over halfway through to soak evenly.

Remove tips from the bag, and pat dryish with paper towels.

Heat grill pan over medium-high heat (setting 7 on the high burner).  When heated, put the tips on; they should immediately begin to sear.  Cook 4 minutes, turning the heat down to 5 after the first couple of minutes.  Flip the tips, and cook another 5 minutes on the other side.

Remove to a plate, tent loosely with tinfoil, and let sit for 5 minutes.  Meanwhile, take the remaining marinade, place in small saucepan, and heat to boiling; this makes a nice sauce for the tips or side dishes.

Notes and Variations

Fabulously wonderful way to make tips; an instant favorite since we got the recipe.  Works well with sauteed potatoes on the side.

Same issue of Cook's Illustrated also has a variant for Southwestern Sirloin Tips.


Cook's Illustrated, June 2003.  That works well enough that this is mostly recording notes on how I adapted the recipe to our kitchen; it didn't need any substantive changes.