Marinated Sirloin Flap Steak

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Sirloin Flap Steak. Regarding BBQ, Inc.
    35 mins
Ratings (4)

Sirloin flap meat, sometimes called sirloin tip, comes from the bottom sirloin butt in the same area as the tri-tip. This is a very versatile cut that can be tender and extremely flavorful, and best of all relatively inexpensive. Try this recipe to experience a great cut of beef.

What You'll Need

  • 2 pounds (900 g) sirloin flap steak
  • 1/3 cup (80 mL) cider vinegar
  • 1/4 cup (60 mL) olive oil
  • 1 tablespoon (15 mL) water
  • 2 teaspoons (10 mL) onion powder
  • 2 teaspoons (10 mL) chili powder
  • 2 teaspoons (10 mL) salt
  • 2 teaspoons (10 mL) Worcestershire sauce
  • 2 teaspoons (10 mL) red wine vinegar
  • 2 teaspoons (10 mL) paprika
  • 2 teaspoons (10 mL) cumin powder
  • 1 teaspoon (5 mL) dried marjoram (1 tablespoon/15 mL if using fresh)
  • 1 teaspoon (5 mL) black pepper
  • 1/2 teaspoon (2.5 mL) garlic powder (or 2 fresh cloves, minced)
  • 1/2 teaspoon (2.5 mL) ginger powder
  • 1/2 teaspoon (2.5 mL) powdered cloves

How to Make It

Place flap steaks into a resealable plastic bag. Combine marinade and pour over steaks, making sure all surfaces are well coated. Carefully let air out of the bag, seal, and place into refrigerator for 2-8 hours. 

Preheat grill for medium-high heat. Remove steaks from bag and place onto grill grate. Cook, turning occasionally for 20-25 minutes, or to your desired doneness.

Once cooked, remove from heat and place onto cutting board.

Let steaks rest for 5 minutes before slicing. This recipe goes well with grilled vegetables or a creamy potato salad.