Recipe of the Week!
RECIPE OF THE WEEK FROM THE HIGHFIELD HALL & GARDEN STAFF, TARA BURKE
This recipe is one of the most flavorful I have tried in recent years! The recipe can be altered easily to your taste, maybe a little less sugar or more Worcestershire sauce and red pepper flakes. And, you can prep the night before since the steak will take hours to marinate. I have noted sirloin steak tips herein however any beef will do, particularly skirt or flank. Happy St. Patrick’s Day!
Recipe adapted from Food Network Kitchen, The Lobster Shanty, Salem, MA
Guinness Steak Tips
- 5 pounds sirloin steak tip
- 4 oz soy or coconut aminos
- 4 oz Worcestershire sauce
- 1 cup molasses
- 1 pound brown sugar
- 1 Tablespoon red pepper flakes
- 1 Teaspoon black pepper
- 5/6 garlic cloves smashed
- 2 cans Guinness
- Trim the silver skin and icky fatty parts from your flap meat, then cut into 3- or 4-ounce chunks, or whatever size you like. Place in a container with a tight-fitting lid; don’t forget to leave extra space for the marinade.
- In a large bowl, whisk together the soy sauce, Worcestershire sauce, molasses, brown sugar, red pepper flakes, black pepper and garlic. Add the stout; be careful, it will foam a bit. There is really no need to add salt–the soy and Worcestershire are plenty salty.
- Pour the marinade over the beef tips and stir gently to evenly coat. (If you don’t use all the marinade, it will keep, refrigerated, in an airtight container for up to 2 weeks.).
- Refrigerate the meat for 8 hours or overnight; it will keep for up to 4 or 5 days.
- Cook as desired.