Wicked Good Steak Tips

Around Boston, steak tips aren't just dinner—they're a summer tradition. Marinated overnight, grilled over a hot fire, and piled high on a platter for family and friends, they're the kind of meal that disappears fast and gets talked about long after the grill cools down.

These Wicked Good Steak Tips bring that New England cookout tradition to your backyard with tender sirloin flap meat, a simple backyard marinade, and the perfect finishing touch from Chef Paddy's Let's Get After It or The Shamrock Standard.

Ingredients

For the Steak Tips:

• 2–2½ lbs sirloin flap meat (steak tips)
• ½ cup Seven Seas Italian Dressing
• ¼ cup Bachan's Original Japanese Barbecue Sauce
• 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

1. Marinate the steak tips: In a large bowl or zip-top bag, combine Seven Seas Italian Dressing and Bachan's Original Japanese Barbecue Sauce. Add steak tips and coat well. Cover and refrigerate for at least 4 hours, preferably overnight.
2. Preheat your grill: Bring your grill to medium-high to high heat for direct cooking.
3. Pat dry & season: Remove steak from the marinade and lightly pat dry. Season evenly with Let’s Get After It or The Shamrock Standard .
4. 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.
5. Rest & slice: Let rest for 5 minutes, then slice thin against the grain into bite-sized pieces.
6. Serve: Pile onto a board with grilled peppers, a bowl of ‘74 BBQ Sauce for dipping, and toasted buns or Texas toast if you're going all in.

Chef Paddy’s Tip

• Keep It Simple: Great steak tips don't need a complicated marinade. Seven Seas Italian Dressing and Bachan's do most of the heavy lifting, while Let's Get After It or Shamrock Standard bring the finishing flavor on the grill.
• 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 savory flavor and signature Chef Paddy character, while The Shamrock Standard delivers a classic steakhouse-style beef profile built to let great beef shine.
• Don't Skip the Rest: Five minutes of resting time keeps the juices in the meat instead of on the cutting board.
• Feed a Crowd: Skewer them up for easy serving at parties, tailgates, or backyard cookouts.

Let’s cook with heart and hustle.

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