Meat the DCS Grill

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MEAT the DCS GRILL WITH RECIPES from AMERICA'S TEST KITCHEN

Grilled Steakhouse

Steak Tips

SERVES 4 TO 6

Sirloin steak tips are often labeled “flap meat” and are sold

as whole steaks, strips, and pieces. For even pieces, buy a

whole steak of uniform size and cut it yourself.

⅓ cup soy sauce

⅓ cup vegetable oil

3 tablespoons packed dark brown sugar

5 garlic cloves, minced

1 tablespoon tomato paste

1 tablespoon paprika

½ teaspoon pepper

¼ teaspoon cayenne pepper

2 ½ pounds sirloin steak tips, trimmed

1. Whisk soy sauce, oil, sugar, garlic, tomato paste,

paprika, pepper, and cayenne in bowl until sugar dissolves;

transfer to zipper-lock bag. Pat meat dry with paper tow-

els. Using fork, prick meat all over, then cut into 2 ½-inch

pieces. Place meat in bag with marinade; press out as much

air as possible and seal bag. Refrigerate for at least 2 hours

or up to 24 hours, turning bag occasionally.

2. Turn all burners to high, cover, and heat grill until

hot, about 15 minutes. Leave all burners on high.

3. Clean and oil cooking grate. Place meat on grill

and cook covered until charred and meat registers 130 to

135 degrees (for medium), 8 to 10 minutes. Transfer meat

to platter, tent loosely with aluminum foil, and let rest for

5 to 10 minutes before serving.

BEST CUT FOR STEAK TIPS

For meat that cooks evenly, buy a whole steak and do

the cutting yourself.

COMMON INGREDIENTS,

UNCOMMON RESULTS

We engineered our marinade to give the steak tips

maximum meaty flavor and satisfying texture. These

familiar ingredients make a strong team, each with its

own part to play.

DARK BROWN SUGAR

Delivers depth,

complexity, and a

caramelized, crusty char.

TOMATO PASTE

Adds background savor

and enough body to help

the marinade cling.

VEGETABLE OIL

Distributes flavors and

activates oil-soluble flavor

compounds, such as those

found in garlic.

SOY SAUCE

Its salt penetrates the

meat to deeply season

it. Its glutamates boost

meaty flavor.