Yankee Cook’s Steak Tips

We drove out to a nearby farm yesterday to stock up on all natural, hormone-free locally raised meats. Once we got there, we both remembered the organic chicken awaiting our attention in the freezer at home and it just didn’t seem as pressing to buy a plethora of meats. After driving an hour, we ended up getting beef tips and andouille sausage. Sometimes life is about the journey.

This recipe for steak tips is as tasty as it is simple. The Worcestershire sauce tenderizes the meat a bit during a quick marinade and lends just enough of its spice and sweetness to flavor the meat without over doing it. We served the tips with quinoa and pan-fried Brussels sprouts.

Note: Be sure to buy all natural Worcestershire sauce if you’re not interested in consuming high fructose corn syrup. What!? Yes. Sadly, conventional Worcestershire sauce contains high fructose corn syrup and who wants that?

Yankee Cook’s Steak Tips - serves 2 – 4

1 1/2 lb sirloin tip
1/2 C Worcestershire sauce

Cut the sirloin into 1 1/2 – 2 inch cubes. Toss with Worcestershire sauce in a shallow marinating dish. Refrigerate for 30 minutes. Flip the pieces of beef and refrigerate for an additional 30 minutes. Remove tips from marinade.

Heat a lightly greased griddle over medium high heat. When the grill is smoking hot, add the meat. Using tongs, turn the tips after 5 minutes. Lower heat to medium and continue turning the meat every few minutes to cook the meat on all sides, forming a nice seal.

Cook to desired doneness. About 10 minutes for rare, 20 minutes for well done.

Ingredient origins: Sirloin tips – Massachusetts; Worcestershire sauce – California