Sirloin steak tips have deep flavor and a tender texture that calls out for a bright and texturally interesting accompaniment, so we chose our Southwestern-inspired Tangy Corn Relish.
To keep the sirloin steak tips juicy despite the heat of the grill, we marinated the steak with a mixture of soy sauce, brown sugar, and potent spices and aromatics, which promoted browning and infused the steak with flavor and a bit of sweetness that was complemented nicely by the relish.
We seared the steaks over high heat (finishing them over cooler heat if needed), which helped cook this often unevenly shaped cut thoroughly. Sirloin steak tips are often sold as flap meat, and are available as whole steaks, cubes, and strips. For this recipe, use strips and cut them into 6- to 8-inch-long pieces, if necessary. When grilling, bear in mind that steak tips cooked medium-rare to medium are firmer and not quite so chewy as steaks cooked rare
GRILLED SOUTHWESTERN STEAK TIPS WITH TANGY CORN RELISH
Servings: 4-6
Start to finish: 1 hour 30 minutes
Marinade:
1/3 cup soy sauce
1/3 cup vegetable oil
3 garlic cloves, minced
1 tablespoon packed dark brown sugar
1 tablespoon tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
2 pounds sirloin steak tips, trimmed
1 recipe Tangy Corn Relish (recipe follows)
Tangy corn relish:
1/4 cup sugar
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1 teaspoon pepper
1 cup distilled white vinegar
2 tablespoons water
2 ears corn, kernels cut from cobs (1 1/2 cups)
1 red bell pepper, stemmed, seeded, and chopped fine
1/2 onion, chopped fine
1/2 teaspoon yellow mustard seeds
1/4 teaspoon celery seeds
Nutrition information per serving: 618 calories; 327 calories from fat; 36 g fat ( 10 g saturated; 2 g trans fats); 135 mg cholesterol; 1439 mg sodium; 32 g carbohydrate; 3 g fiber; 19 g sugar; 44 g protein.
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