Serves: 4
Preheat your grill and oil the grates.

Ingredients:

• 2 pounds of Sirloin Tips

• Beef Marinade

  Ingredients:

  • ½ c. olive oil

  • 1/3 c. soy sauce

  • ¼ balsamic or red wine vinegar

  • 2 cloves of crushed/minced garlic

  • 2 tablespoons Lemon juice

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon dry mustard

  • ¼ teaspoon pepper

  • ½ teaspoon. sweet basil (see note)

  • ½ teaspoon thyme (see note)

  *Note: you can substitute 1/2 teaspoon each of rosemary, thyme, and fennel broken up with the back of a spoon, or coarsely ground with a mortar and pestle or spice grinder.

  Adapted from: Weber Grill Cookbook

Preparation:

1. Pat steak dry with paper towels.

2. Place steak in a ziplock plastic bag, pyrex baking dish, or any other container that will hold the steak and pour over the marinade, cover, and refrigerate.

3. Allow steak to marinate for 4 hours or longer.

4. Remove the steak from the refrigerator to bring to room temperature at least a half-hour before grilling.

5. Remove steak from marinade and, using a paper towel, pat off excess marinade to prevent flare-ups on the grill.

6. For a 1 1/2 inch thick steak, cook over a hot grill for 2-3 minutes per side for medium rare. (130-135 degrees)

7. Remove from grill and tent for 5 minutes to allow the meat juices to soak back into the steak.

8. Slice steak across the grain.

Serve the steak with your favorite vegetable, or salad.

A full-bodied Cabernet Sauvignon, Zinfandel, or other full-bodied red wine pairs well with grilled beef.