Stout Marinated Steak Tips

By Cubby

Ingredients

• 5 pounds beef flap meat
• 4 ounces Worcestershire sauce
• 4 ounces soy sauce
• 1 cup molasses
• 1 pound brown sugar
• 1 teaspoon freshly ground black pepper
• 1 tablespoon red pepper flakes
• 5 or 6 cloves garlic, smashed
• 2 cans stout, (recommended: Guinness)

Details

Servings 12
Preparation time 495mins
Cooking time 500mins
Adapted from foodnetwork.com

Preparation

Step 1

Trim silver skin and icky fatty parts from your flap meat and cut them into 3 or 4-ounce chunks, or whatever size you like. Put them into a container with a tight fitting lid; don't forget to leave extra space for the marinade.

In a large bowl whisk together the Worcestershire sauce, soy sauce, molasses, brown sugar, pepper, pepper flakes, and garlic. Add the stout- careful, it will foam a bit. There is really no need to add salt; the soy and Worcestershire are plenty salty.

Pour the marinade over the tips and gently stir to coat evenly, if you don't use all the marinade it will keep for 2 weeks, refrigerated in an airtight container.

Refrigerate the meat for 8 hours or overnight. (Will keep, refrigerated for 4 or 5 days) and then cook as desired. Grilling over high heat is best.