August 22, 2014

Everyday Gourmet: Steak Tips

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By Kim Dannies

By some miracle, we have kids home for Father’s Day this year, so a feast is planned for our special guy. It will be all about the beef. Specifically, succulent steak tips with a Maple Bourbon BBQ glaze—and lots of them. Because there won’t be a shred of leftover, it’s important to prepare steak tips in quantity; Costco sells big packages at 8 bucks per pound and any butcher can set you up as well. (Even easier? Visit a local meat market and buy them marinated by the pound.)

To prep the meat, place it in a big bowl and douse in bottled Italian dressing for 6-10 hours. Settle meat in the fridge to marinate and prepare the Maple Bourbon BBQ Glaze.

Grilling is a marriage of art and science; because the steak strips are of uneven thickness, the challenge becomes how to determine the sweet spot for doneness. I find medium-rare to be the most delicious way to enjoy steak tips, so grilling them on medium to medium-high heat and slicing/sampling along the way to determine doneness is my happy strategy. I figure 4-5 minutes initial grill time, with one flip, then I slather on the BBQ glaze for a final 3 minutes, closed cover.

Next, I wrap the tips in foil for 15 minutes. This allows the flavors to blossom, the meat to re-plump, and the texture to mellow just a bit. For those who like their meat cooked medium or well, follow my grill plan, then slice open a sample after the 15-minute rest mark. If you prefer the meat more well done, a 30-60 second zap in the microwave will do the trick, and your steak won’t dry out.

 

Maple Bourbon BBQ Glaze

In a saucepan, sauté 2 chopped red onions in 1 tablespoon olive oil for 20 minutes, stirring until caramelized. Add 1 cup soy sauce,1 cup ketchup, 1/2 cup bourbon, 1/2 cup maple syrup, 1 cup crushed tomato, 1/2 cup orange marmalade, 4 minced garlic cloves, a 2-inch piece of fresh ginger, peeled and minced, 1/2 teaspoon red pepper flakes, and 1 teaspoon liquid smoke. Simmer for 45 minutes, until thickened, salt and pepper to taste. Makes 2 cups.

 

Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston with her husband, Jeff; they have three twenty-something daughters. Archived Everyday Gourmet columns are at kimdannies.com. [email protected]

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