Marinated Sirloin Flap Steak

Sirloin Flap Steak. Regarding BBQ, Inc.
    35 mins
Ratings (6)

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.