2000s Recipes + Menus
Grilled Marinated Sirloin Flap Steaks
Serves4 to 6
- Active time:15 min
- Start to finish:45 min
October 2008
We make this super-easy, super-tasty dish all year long. The bold combination of soy sauce, balsamic, and maple syrup works its magic on the meat quickly, so it only needs to marinate for as long as it takes to get your grill fired up. In the fall and winter, we pair this steak with maple-sweetened butternut squash. Come summer, it’s a natural with a tomato salad and corn on the cob.
- 3 tablespoons soy sauce
- 3 tablespoons basalmic vinegar
- 3 tablespoons pure maple syrup
- 4 garlic cloves, chopped
- 2 lb sirloin flap steaks
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Blend soy sauce, vinegar, syrup, garlic, 1/2 tsp salt, and 1/2 tsp pepper in a blender until smooth. Toss steaks with mixture. Marinate at room temperature about 15 minutes.
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Prepare a grill for direct-heat cooking over hot charcoal (high heat for gas); see “Grilling Procedure.”
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Discard marinade and pat steaks dry.
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Oil grill rack, then grill steaks, covered only if using a gas grill, turning occasionally, 6 to 8 minutes total for medium-rare. Let rest on a plate, uncovered, 10 minutes.
Cooks’ notes:
- Steaks can be marinated up to 8 hours.
- Steaks can be cooked in a hot oiled 2-burner grill pan over medium-high heat.
- We’ve also got a recipe for Top Butt Steak with Whiskey-Mustard Sauce.
- Keywords
- ian knauer,
- beef,
- grilling,
- butcher cuts
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