Published May 1, 2003.
We discovered the secret to a great grilled steak tips recipe—an unusual marinade that transformed an inexpensive cut of beef into a tender dish with deep flavor. Soy sauce tenderized and flavored the meat and kept it juicy while it cooked.
A two-level fire allows you to brown the steak over the hot side of the grill, then move it to the cooler side if it is not yet cooked through. If your steak is thin, however, you may not need to use the cooler side of the grill. The times in the recipe below are for relatively even, 1-inch-thick steak tips. When grilling, bear in mind that even those tasters who usually prefer rare beef preferred steak tips cooked medium-rare to medium because the texture is firmer and not quite so chewy. Serve lime wedges with the Southwestern-marinated tips, and orange wedges with the garlic, ginger, and soy-marinated tips.
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