• 2 - 3 1/2 lb (2-3 steaks) sirloin steak tips - flap meat labeled “sirloin tips”
• Lime or orange wedges for serving

• 1/3 cup soy sauce
• 1/3 cup vegetable oil
• 3 medium garlic cloves pressed or minced (about 1 Tbsp)
• 1 Tbsp dark brown sugar
• 1 Tbsp tomato paste
• 1 Tbsp chili powder
• 2 tsp ground cumin
• 1/4 tsp cayenne

• 1/3 cup soy sauce
• 3 Tbsp vegetable oil
• 3 Tbsp toasted sesame oil
• 3 medium garlic cloves pressed or minced (about 1 Tbsp)
• 1 piece (1 inch) fresh ginger - minced (about 1 Tbsp)
• 2 Tbsp dark brown sugar
• 2 tsp grated zest from 1 orange
• 1/2 tsp red pepper flakes
• 1 med scallion - sliced thin

• 1/3 cup soy sauce
• 1/3 cup olive oil
• 3 medium garlic cloves pressed or minced (about 1 Tbsp)
• 1 Tbsp minced fresh rosemary leaves
• 1 Tbsp minced fresh thyme leaves
• 1 Tbsp dark brown sugar
• 1 Tbsp tomato paste
• 1 tsp ground black pepper

1. Mix desired marinade ingredients in small bowl.
2. Combine marinade and meat in gallon size zip lock bag; press out as much air as possible and seal bag. Regrigerate 1 1/2 - 2 hr flipping bag halfway through to ensure that meat marinates evenly.
3. 30 min. before cook time start charcoal fire. Start chimney full of briquettes. Create two level fire by spreading single layer over 1/2 of grill and layer several briquettes high over the other half. Position rack over coals, cover grill, and allow to heat 5 min. until hot. Scrape grill rack clean. Grill is ready when thicker layer of coals is medium hot (you can hold your hand 5 in. above grill rack for 3-4 sec.)
4. Remove steak tips from marinade. Grill uncovered until well seared and dark brown on first side, about 4 min. Flip and grill second side until well seared and thickest part of meat is slightly less done than desired, 3-4 min. for med-rare (120-125 deg on instant read thermometer), and 5-6 min. for medium (about 130 deg). If exterior is done, but interior is not move to cooler side of grill. Greater doneness results in more tender meat with no loss of juiciness. For rare and med-rare remove meat before juices flow out.
5. Transfer steaks to cutting board, tent loosely with foil and let rest 5 min. Slice very thinly on the bias and serve immediately with lime or orange wedge.

Serves: 6-8     Total cooking time: 8-12 min.
Source: Cook's Illustrated May & June 2003