Cooking with David Maciel
Sponsored by Ray’s Food Place, Furber Plaza
When the weather turns warm I love to fire up the BBQ. This teriyaki & bourbon marinaded beef flap meat steak tip is delicious and a sweet tangy treat. Even for those finicky eaters. Bon appétit.
Ingredients
• 1 Sirloin Flap Steak cut into 1 inch pieces
(Flank, tri-tip or sirloin steak can used as well)
• 2 Cups of your favorite Teriyaki Sauce
• ¼ Cup of Your Favorite Bourbon
• ¼ Cup of Mushrooms sliced
• 1 Yellow Onion sliced
• 1 Lemon juiced
• Parsley garnish
• Salt & Pepper to taste
Step 1 In a bowl or plastic seal bag, add sliced sirloin steak, teriyaki sauce, bourbon, mushrooms, onions, and squeezed lemon juice. Let marinate for 2-12 hours. Before pulling out to grill, make sure to strain meat & veggies to remove as much marinade juice as possible.
Step 2 Use some Cowboy Southern Style Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once Charcoal is white hot, push into one pile for direct grilling.
Step 3 Place cast iron wok with avocado or corn oil over fire 2-3 minutes before cooking to preheat.
Step 4 Add strained & marinated steak & veggies to wok and cook over high heat for 8 minutes or until the veggies have browned. Pull wok off grill and add steak back to grill grate to finish. Cook the steak until 115F for medium-rare. Let steak rest for 5-8 minutes.
Slice steak & top with salt, pepper, parsley, & grilled veggies.
