Paddy’s Prime Tips

Grilled Sirloin Flap Steak Tips with Bachan’s & Let’s Get After It Rub

You don’t need a prime cut to eat like a king. We marinated sirloin flap meat in Bachan’s Japanese BBQ Sauce, hit it with a heavy coat of Let’s Get After It Rub, and grilled it hot and fast for that perfect crust. Then we sliced it on the bias for tender, juicy steak tips that don’t need help — but we’re serving them up anyway.

Ingredients

• 2 lbs sirloin flap meat (steak tips)
• 1/2 cup Bachan’s Japanese BBQ Sauce
• 3 tbsp olive oil
• 3 tbsp Let’s Get After It Rub
• Optional: melted butter for brushing
• Optional: chopped fresh parsley for garnish
• Optional sides: rice, grilled veggies, or salad

Instructions

1. Marinate the Meat

1. Place sirloin flap meat in a large bowl or zip-top bag.
2. Pour in Bachan’s Japanese BBQ Sauce and coat the meat thoroughly.
3. Marinate in the fridge for 1-2 hours.

2. Prep for Grilling

1. Remove steak from marinade and pat lightly with paper towels to remove excess liquid.
2. Drizzle olive oil over the meat and rub it in evenly.
3. Season generously on all sides with Let’s Get After It Rub.

3. Preheat the Grill

1. Heat your grill to medium-high heat (around 450°F).
2. Clean and oil the grates to prevent sticking.

4. Grill the Steak Tips

1. Place the meat directly on the hot grill.
2. Grill for 3-4 minutes per side for medium-rare, depending on thickness.
3. Flip only once to build that char.

5. Rest & Slice

1. Remove from grill and let rest for 5 minutes.
2. Slice against the grain into thick, juicy steak tips.

6. Serve

1. Brush with melted butter if desired.
2. Garnish with parsley.
3. Serve with your favorite sides like rice, grilled vegetables, or salad.

Chef Paddy’s Tip

That combo of Bachan’s marinade and Let’s Get After It Rub builds layers of flavor and that signature crust. Always slice flap meat against the grain for max tenderness.

Let’s cook with heart and hustle.