Dr Pepper Grilled Steak Tips Recipes
DR PEPPER TRI-TIP STEAK
Steps:
- Mix all ingredients in a large bowl and blend well. In a gallon-size ziplock plastic bag, combine all ingredients, add trip-tip and seal bag. Refrigerate overnight.
- Heat gas grill to 400 degrees. Remove tri-tip from marinade and lay on the hot grill; discard remaining marinade. Cook for 5 minutes. Turn over and grill for another 7 minutes. Turn occasionally and continue cooking until internal temperature reaches 130 degrees.
- Allow to rest 10-15 minutes, then cut across the grain into thin slanting slices.
DR PEPPER BEEF MARINADE
This makes for some of the best meat I've ever had. I know a guy who has a secret Dr. Pepper marinade, but he won't give us the ingredients. After years of slowly putting it together, this is what I've come to conclude.
Provided by MGT1103
Categories Low Protein
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Add all ingredients in a sealable container and mix well.
- Can be kept for up to a week or two.
Nutrition Facts : Calories 102.8, Fat 0.4, SaturatedFat 0.1, Sodium 2584.8, Carbohydrate 24.3, Fiber 2.9, Sugar 12.6, Protein 4.3
DR. PEPPER GRILLED STEAK
A fun summer grill recipe for steak. Does require at least an hour of refrigeration time for the marinade.
Provided by NE Lady
Categories Beef
Time 20m
Number Of Ingredients 4
Steps:
- 1. In a large Ziplock bag, combine the Dr. Pepper and garlic. Add the steak. Refrigerate for 1-4 hours.
- 2. Heat grill to medium-high heat. Remove the steak from the marinade (discard the marinade) and season on both sides with the season salt.
- 3. Grill steaks for 4-5 minutes on each side, or until desired doneness.
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EASY GRILLED DR. PEPPER TRI TIP RECIPE - RECIPEZAZZ.COM
From recipezazz.com
- Steak Notes ... The tri Tip is really a 'Triangular' cut of beef. In the US, it is also known as the: California cut, bottom sirloin tip, bottom sirloin primal cut, Santa Maria cut, Newport steak; or, bottom sirloin butt. Overseas: Aiguillette baronne, Rabillo de cadera, Punta de Solomom, Punta de picaña
- Marinade ... For the marinade - add the Dr. Pepper, garlic, jalapeno, onions, lime juice, soy sauce, and olive oil to a large ziploc bag - seal, and shake to combine. Add the steak, seal, toss; and, refrigerate at least 12 hours; up to 24 hours, preferred.
- Steak ... Remove the steak from the refrigerator; and discard the marinade - and, let it rest on the counter. You never want to cook with COLD meat. Pat dry, using a paper towel; then, season with the montreal steak seasoning and kosher salt on both sides. You really want the steak; almost room temperature before grilling.
- First ... I like to add some wood chips to the grill; whether you are using a charcoal grill or propane grill. In a charcoal grill, you can add them right on the coals. For a propane grill; I add them to my small smoker/wood chip box; and, place it right on the heat source. Just make sure you always soak your wood chips or nuggets first, for at least 30 minutes. This will allow them to steam/smoke vs burn; and release a good smoky flavor.
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