I'm living in Florida, and nobody down here seems to know what I'm looking for. In NE, you can buy "sirloin steak tips" from the supermarket, a strip of beef about 12" long by 1 1/2" around. My buddy used to marinate it overnight, grill it medium rare, cut it into bite size pieces and serve it over mashed potatoes or egg noodles. In Florida they keep trying to sell me trimmings or stew meat. Someone told me it was tri-tip, but when I look that up it says it's a lean cut, while I recall steak tips having at least a bit of fat. Does anyone know what I'm talking about? What cut of beef is it from? The harder I look the more I crave this dish! Hailing all New England natives, you've gotta know what I'm looking for!
Am I the only one who finds it ammusing that a guy named "ALOHASTYLE" is talking about craving New England dishes and "hailing" New England natives.....
I don't know...maybe it's just my own retarded sense of humor...no disrespect meant by any means....just kinda made me giggle a little bit.
I'm in Maine right now man...next time I hit the store I'll check it out for you and let you know what I find. I've got a number of butcher friends up here...
Believe me, the irony isn't lost on me.. That's what happens when when the CG puts you in the northeast for 5 years! But if your looking for a recipe for khal bi short ribs or or huli huli chicken, you know who to call!
Aloha, I was just reading in the latest issue of Cooks Illustrated about Flap Meat which can also be labled as Sirloin Tips. Give that a try at the local butcher.
It is flap meat, which can be purchased at Costco in 3-4 lb. packs, at least in CA. When bought at supermarkets in New England, it's a bit thicker and more uniform than Costco's, but tastes the same.
Try this recipe, better than most Boston-area restaurants:
If the meat isn't too thin, pound it slightly to tenderize. Cut meat into approx. 2" x 2" pieces.
Marinade (enough for about 5 lbs)
1 bottle store bought bbq sauce, such as Sweet Baby Rays' 1 bottle Wishbone Italian Dressing (same size as bbq sauce) 6-8 oz Catsup 6 oz honey 2 tsp Worcestershire sauce 1/2 capfull Liquid smoke 1 tsp red pepper flakes
Marinate for 24-48 hours. Grill to medium rare or your liking. Turn with tongs just once if possible. They are small, so they go frm rare to overcooked in just a few finutes.
Other recipes I know also call for coke, catsup and italian dressing in equal amounts, and of course you can add the other small ingredients to taste. Others also use brown sugar.
