Paulis Bbq Steak Tips Recipes

BBQ STEAK

Steps:

• Place onion, garlic, olive oil, vinegar, soy sauce, rosemary, mustard, salt, and pepper into the bowl of a food processor. Process until smooth. Place steak in a large resealable plastic bag. Pour marinade over steaks, seal, and refrigerate for about 3 hours.
• Preheat the grill for high heat.
• Brush grill grate with oil. Discard marinade, and place steak on the prepared grill. Cook for 7 minutes per side, or to desired doneness.

GRILLED STEAKHOUSE STEAK TIPS RECIPE - (3.8/5)

Steps:

• Whisk soy sauce, oil, sugar, garlic, tomato paste, paprika, pepper, and cayenne together in bowl until sugar dissolves; transfer to zipper-lock bag. Pat beef dry with paper towels. Prick beef all over with fork and cut into 2 1/2-inch pieces. Add meat to bag with soy mixture and refrigerate for 2 to 24 hours, turning occasionally. For a charcoal grill: Open bottom grill vents completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vents completely. Heat grill until hot, about 5 minutes. For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Clean and oil cooking grate. Cook beef (covered if using gas) until charred and registers 130 to 135°F (for medium), 8 to 10 minutes. Transfer meat to platter, tent loosely with foil, and rest for 5 to 10 minutes. Serve. Note: We flipped the steaks at 4 minutes, and they were temperature ready at 8 minutes.

BBQ TRI TIP STEAKS

Steps:

• Fire up the grill to medium heat.
• Cut roast into 1 inch steaks.
• Sprinkle with garlic salt and pepper.
• Cover with BBQ sauce.
• Cook to your liking.

PAULI'S BBQ STEAK TIPS

Steps:

• Prepare sirloin flap meat by trimming off fat. Cut the meat into 1-inch steak tip cubes. Set the meat aside.
• Put the butter in a medium saucepan over medium heat. As the butter begins to melt, add the ketchup, mustard, Worcestershire, brown sugar, molasses, vinegar, Sazon, black pepper and lemon juice. Bring to a boil, then reduce heat to a low simmer. Cover the pot and simmer for 1 hour.
• Remove the cover and add the cayenne pepper. Let the marinade simmer for another 20 to 25 minutes.
• Remove the pan from the stove and cool the marinade for 2 1/2 hours.
• In a large mixing bowl, combine the steak tips and sauce. Toss to make sure each piece is coated. Cover the bowl and refrigerate overnight for the sauce to soak into each piece.
• Grill tips to desired temperature or doneness. Steak tips are best served with a tossed salad and roasted vegetables.

STEAK TIPS

Steps:

• Using a sharp knife, peel all of the silver skin and 90 percent of the surface fat from the meat. Cut the meat into 3-by-3-inch cubes and place them in a non-reactive container.
• Mix the oil, Tuckaway Steak Seasoning and vinegar in a bowl; pour over the meat. Mix with your hands to be sure all surfaces are covered with marinade. Marinate the meat in the refrigerator for 3 to 5 days. (More time equals more flavor!)
• Grill to your liking and serve with some homemade potato salad, coleslaw, or any delicious side you can think of.
• In a bowl, mix together the orange juice, minced garlic, minced onion, ground mustard, mustard seed, granulated garlic, granulated onion, salt and pepper.