New England Grilled Steak Tips

Ingredients

• 2 pounds sirloin flap meat (steak tips), cut into 2-inch chunks
• 1/2 cup soy sauce
• 1/2 cup cola
• 1/4 cup packed brown sugar
• 1/4 cup neutral oil
• 3 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
• 4 cloves garlic, grated
• 1 teaspoon onion powder
• 1 teaspoon coarse black pepper

Before you cook

• Cut the flap meat across the grain into chunks about two inches on a side.
• Whisk the soy sauce, cola, brown sugar, oil, Worcestershire, mustard, garlic, onion powder and pepper together until the sugar dissolves.
• Combine the meat and marinade in a zip-top bag and press out the air.
• Refrigerate for at least 5 hours or up to overnight, turning the bag once.
• Drain the tips in a colander for 15 minutes and discard the marinade.
• Blot the pieces dry with paper towels so the sugar caramelizes instead of steaming.

Steps

1. Build a two-zone charcoal fire with the coals banked to one side.
2. Oil the grate and set the steak tips over the hot side in a single layer.
3. Grill for 3 minutes, until the sugars in the marinade char at the edges.
4. Turn each piece with tongs and grill the second side for 3 minutes.
5. Watch for flare-ups and slide any pieces that catch flame to the cool side.
6. Turn the tips onto their remaining faces and cook 2 to 3 minutes more.
7. Test the largest chunk with a thermometer and pull everything at 130 degrees Fahrenheit.
8. Pile the tips on a platter and tent them with foil for 5 minutes.
9. Slice the larger chunks in half against the grain.
10. Serve hot with a wedge of lemon and a scoop of potato salad.