Friday, July 26, 2013

Maple Soy Steak Tips

There's something about maple syrup. I don't love sweet sauces (I kind of hate BBQ, and don't get me started on ketchup), but that rich maple flavor, especially when combined with some salty counterpoints (mmmm, salt) is one of my favorite starting points for a great marinade.



If we still had a place to grill, this would have definitely been cooked outside. But with a cast iron pan and a really hot oven, you can get a similar result. (Yeah, it's no grill, but you learn to adjust.) And, grill or oven, the maple syrup in this marinade caramelizes to give the steak an amazing texture.

This cooks quickly, so I made my sides first and then put the steak in the oven. Then, despite the lack of a grill, had a lovely dinner out on the deck.



Maple Soy Steak Tips

1 pound sirloin tips (or flank steak, or hanger steak, or whatever you prefer)
1/4 cup maple syrup
1/4 cup soy sauce
4 cloves garlic, minced
1 tablespoon toasted sesame oil
1 tablespoon rice vengar
2 teaspoons Sriracha sauce
1 teaspoon freshly grated ginger
1/2 teaspoon ground black pepper

Whisk all ingredients (except for steak) together and pour over steak in a baking dish or heavy duty zip loc bag. Marinate in the refrigerator for an hour, turning once to keep meat evenly coated.

Place an heavy cast iron pan on the top oven rack (preferably with a ridged bottom to get charred grill marks). Turn broiler on to high heat. Let the pan preheat until very hot - at least 10 minutes.

When pan is ready, take it out (be careful, it's hot!), place steak on it, and return to top rack. (If you have a lot of big chunks of garlic clinging to the steak, try to remove some of it - it will burn in the pan.)

Broil for 5 minutes.

Remove pan from oven and flip meat. Let the meat sit on the hot pan (removed from the oven) for another 5 minutes, as it will continue to cook. My sirloin tips were fairly thin (1 cm-ish) and this cooking time got them to medium-rare. You may need to cook longer depending on your preferences and thickness of the cut.

Transfer meat to cutting board and slice diagonally.

Try serving with:

Simple Sesame Noodles from The Pioneer Woman
Asian Cucumber Ribbon Salad from Gourmet Magazine

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