Stout Marinated Steak Tips

1. 1

   Trim silver skin and icky fatty parts from your flap meat and cut them into 3 or 4-ounce chunks, or whatever size you like.

2. 2

   Put them into a container with a tight fitting lid; don't forget to leave extra space for the marinade.

3. 3

   In a large bowl whisk together the Worcestershire sauce, soy sauce, molasses, brown sugar, pepper, pepper flakes, and garlic.

4. 4

   Add the stout- careful, it will foam a bit.

5. 5

   There is really no need to add salt; the soy and Worcestershire are plenty salty.

6. 6

   Pour the marinade over the tips and gently stir to coat evenly, if you don't use all the marinade it will keep for 2 weeks, refrigerated in an airtight container.

7. 7

   Refrigerate the meat for 8 hours or overnight.

8. 8

   (Will keep, refrigerated for 4 or 5 days) and then cook as desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.