Wicked Good Tips
Summer’s not complete without steak tips on the grill—and these pack Boston flavor with backyard attitude. We’re talking tender marinated sirloin flap meat, flame-kissed over high heat, sliced and served like ballpark royalty. It’s the kind of cookout bite that makes you feel like you’re watching Yaz hit a double off the Monster—big flavor, no fuss. Whether you're serving 'em with grilled peppers, dipping in ‘74 BBQ, or stuffing a buttered roll, Wicked Good Tips brings the fire.
Ingredients
- 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
- 2 tbsp Chef Paddy’s Let’s Get After It or The Shamrock Standard rub
- 4 cloves garlic, minced
- 1 tsp black pepper
- Optional: ‘74 BBQ Sauce, grilled bell peppers, slider buns or Texas toast
Instructions
- Marinate the steak tips: In a large zip-top bag or bowl, 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: Get it hot—medium-high to high heat for direct grilling.
- Pat dry & season: Remove steak from marinade, pat lightly with paper towels, then dust evenly with your rub of choice.
- Grill: Cook steak tips over direct heat, flipping every 2–3 minutes, until deeply charred and medium-rare to medium (135–140°F internal temp), about 8–10 minutes total.
- Rest & slice: Let rest 5 minutes, then slice against the grain into bite-sized pieces.
- Serve: Pile onto a board with grilled peppers, a bowl of ‘74 BBQ for dipping, and optional toasted slider buns or Texas toast.
Chef Paddy’s Tip
- Flap meat has visible grain—slice thin against it for max tenderness.
- If your grill flares up, move tips to indirect heat for a minute to recover, then back to flame for finish.
- This also works great on skewers if you're feeding a crowd.
Let’s cook with heart and hustle.
