Wicked Good Tips
Summer’s not complete without steak tips on the grill—and Wicked Good Tips bring Boston flavor with backyard attitude. Tender sirloin flap meat, flame-kissed over high heat, sliced and served like ballpark royalty. Big flavor, no fuss—just the kind of bite that belongs on your grill all season long.
Ingredients
For the Steak Tips:
- 2–2½ lbs sirloin flap meat (steak tips)
- ¼ cup Worcestershire sauce
- ¼ cup low-sodium soy sauce
- 2 tbsp olive oil
- 2 tbsp brown sugar
- 4 cloves garlic, minced
- 1 tsp black pepper
- 1½ tbsp Let’s Get After It or The Shamrock Standard
For Serving (Optional):
- ‘74 BBQ Sauce for dipping
- Grilled bell peppers
- Slider buns or Texas toast
Instructions
- Marinate the steak tips: In a large bowl or zip-top bag, combine Worcestershire, soy sauce, olive oil, brown sugar, garlic, and black pepper. Add steak tips and coat well. Cover and refrigerate at least 4 hours, preferably overnight.
- Preheat your grill: Bring your grill to medium-high to high heat for direct cooking.
- Pat dry & season: Remove steak from marinade and lightly pat dry. Season evenly with Let’s Get After It or The Shamrock Standard .
- Grill: Cook steak tips over direct heat, flipping every 2–3 minutes, until deeply charred and cooked to medium-rare to medium (135–140°F), about 8–10 minutes total.
- Rest & slice: Let rest 5 minutes, then slice thin against the grain into bite-sized pieces.
- Serve: Pile onto a board with grilled peppers, a bowl of ‘74 BBQ for dipping, and toasted buns or Texas toast if you’re going all in.
Chef Paddy’s Tip
- Slice It Right: Flap meat has a strong grain—cut thin against it for maximum tenderness.
- Control the Fire: If flare-ups happen, move to indirect heat, then finish back over the flame.
- Choose Your Lane: Let’s Get After It brings bold garlic and pepper punch, while The Shamrock Standard delivers a classic Texas-style beef profile.
- Feed a Crowd: Skewer them up for easy serving at parties or cookouts.
Let’s cook with heart and hustle.
