Snug Harbor Wine

Steak Tips

Serves 6

So what are steak tips exactly? Steak tips don’t actually come from a specific part of the cow or from the tip of any cut of meat. Common cuts used for this dish are flap meat (also called bavette or faux hangar), sirloin tips, flank steak and hangar. These meats tend to be lean but with long fibers that require the meat to be cooked just past medium-rare to medium so as to not be too chewy. Shoot for 130-degrees.

What helps the texture is the marinade that not only adds flavor but the acid from vinegar helps to tenderize the meat fibers. For this dish, four hours should be plenty of time to allow for the marinade to do its work.

Cook this on the stove top (medium-high heat) or to really make this dish shine, go for the grill. The grilling process will accentuate the sweetness of the marinade and provide a delightful crust to the meat. Skewer the meat with some veggies and make a kabob dinner with a side of refreshing slaw. Mashed potatoes are a common side dish as well, extra creamy and rich. Enjoy! —Chris

Pair with...

What to pair with? Try big fruity wines when serving grilled meats that feature a sweet sauce. Zinfandel is the lovely option with its showy fruit characteristics, medium tannins and medium to high acidity. Notes of spice, smoke and tobacco compliment the grilled flavors and compliment the meat.

Ingredients

3 lbs sirloin tips (or flap meat, hangar steak), trimmed and cut into 2 inch cubes
¼ cup olive oil
¼ cup soy sauce (or tamari)
2 tbsp balsamic
1 tbsp Worcestershire sauce
1 tbsp tomato paste
1 tbsp Dijon mustard
¼ c brown sugar
2 garlic cloves, minced
2 tsp salt
2 tsp pepper
1/2 cup red wine

Marinate

  • In a gallon plastic freezer bag combine all the ingredients.
  • Seal the bag and massage the marinade into the meat.
  • Put the bag in a dish or sheet pan and refrigerate 2-4 hours.

Stove

  • Heat a pan on medium heat and cook the steak tips in batches for 3-4 minutes, flipping once and cooking for another 3 minutes. Keep remaining marinade for sauce.
  • Check for doneness by cutting one open or use a thermometer. Medium is 130-degrees.
  • As each batch is completed, reserve and cover with foil to keep warm.
  • Deglaze the pan with the marinade, scraping the bottom of the pan, and bring to a boil.
  • Lower the heat and simmer until thick.
  • Arrange meat on plate and add sauce.

Grill

  • Preheat grill to medium high.
  • Cook on all sides, about 12 min or until 130 degrees. Reserve the remaining marinade.
  • Remove the meat from the grill and cover.
  • Place the marinade in a small pot and bring to a boil. Lower the heat and simmer until thick.
  • Serve the meat with the marinade.

Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.

If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!

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