Things You'll Need:
- Sirloin tip strips (2-3 pound package)
- Zesty Italian dressing
- Seasoned meat tenderizer
- Meat thermometer
- Large fork
- Medium onion (sliced thin crescent-style)
- 1 cup of sliced fresh mushrooms
- 2 cloves of roasted garlic mashed, or minced garlic
- 1 teaspoon oregano
- 1 teaspoon parsley
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon (approximately) fresh cracked black pepper
- 2 teaspoons Worcestershire sauce
- 2 tablespoons olive oil
- Skillet
- Container with cover
- Meat cutting board
- Corn-on-the-cob
- Grill-baked potatoes
- Aluminum foil
- Garden salad
- Favorite salad dressing(s)
- Cooking spray
- Tongs
- Steak sauce (if desired)
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Step 1
Marinate the steak (if desired) for at least 12 hours before preparing. 24 hours is even better. To marinate the steak, rinse the steak off under cool water and then place the strips on a meat cutting board. Use a fork to poke holes into the flanks of the strips to tenderize the meat. Sirloin tips are quite tender to begin with, but the fork holes will allow the tips to absorb the marinade.
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Step 2
Place the steak in a container (a flat, square one if available) that allows the meat to cover the bottom without having to fold the strips. Cover the steak with zesty Italian dressing (or any other favorite marinade), cover and refrigerate until ready to cook.
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Step 3
Heat grill up on high heat.
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Step 4
Rinse the potatoes and poke fork holes in the sides of the potatoes in several locations to help them vent during cooking. Wrap the potatoes in aluminum foil. Place the wrapped potatoes on the grill on an upper rack if available, or if not, turn the heat down to a medium heat. Test for doneness after 30 minutes and then every 15 minutes thereafter. You can opt to coordinate the steak and other dishes to be done when the potatoes are, or you can keep them warm in the oven set at 200 degrees while you prepare the steak.
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Step 5
Prepare the garden salad once the potatoes are on the grill. Place the salad into the refrigerator when done.
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Step 6
Shuck the husks from the corn-on-the-cob and start preparing to cook. Some people like to grill the corn in the husks. Prepare the corn to your preferred desire, timing its completion with the steak dinner.
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Step 7
Place the olive oil, onions, mushrooms, garlic, oregano, parsley, seasoned salt, cracked pepper, and Worcestershire sauce in a skillet on medium low heat. Stir occasionally. Once the vegetables become transparent, turn the heat down to low and continue to stir occasionally.
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Step 8
Return the heat of the grill to high if you had to lower it for the potatoes, and then remove the potatoes to the warming oven. Allow the grill 5-10 minutes to reach high temperature.
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Step 9
Spray the grate of the grill with cooking spray. Be careful as the oil in the cooking spray will create a flareup. Spray the flanks of the steak strips lightly with cooking spray and place the flanks down at an angle across the grate. Sprinkle the seasoned meat tenderizer lightly onto the steaks. 1/4 turn the steaks using tongs after 2 to 2 1/2 minutes so they lay across the grate at the opposite angle. This will make diamond-shaped charbroil marks on the steaks for eye appeal. Cook an additional 2 to 2 1/2 minutes. Flip the steaks and perform the same procedure on the other side, including a little sprinkle of the seasoned meat tenderizer. In between the waiting minutes, check and stir the stove-top vegetables and corn.
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Step 10
Check the steaks with a meat thermometer for desired doneness.
Rare: 140 degrees
Medium rare: 145-150 degrees
Medium: 155-160 degrees
Well done: 165-170 degrees -
Step 11
Salt and pepper the steaks to taste. Place the onion and mushroom mix on top (or on the side) of the steaks. Serve with grill-baked potatoes (add butter, sour cream, and chopped green onions if desired), corn and garden salad. Steak sauce can complement the steak if desired, but is not necessary.
