Springtime is officially here! The sun is shining and the weather is finally warming up, so it's time to drag your grill out of the garage and show it some love. This two-part recipe for Grilled Steak Tips with Homemade Korean Barbecue Sauce comes from The Big Flavor Grill: No-Marinade, No-Hassle Recipes by Chris Schlesinger and John Willoughby, who make grilling "radically easy, without marinating, brining or using fancy equipment."

Super-Basic Grilled Steak Tips

| Serves 4 to 6 |

  • 2 pounds sirloin steak tips (we recommend tips made from flap steak), cut into 2-inch chunks
  • ¼ cup olive oil
  • Kosher salt and freshly cracked black pepper to taste

Build a two-level fire in your grill, which means you put all the coals on one side of the grill and leave the other side free of coals. When the flames have died down, all the coals are covered with gray ash, and the temperature is medium-hot (you can hold your hand 6 inches above the coals for 3 to 4 seconds), you’re ready to cook.

Put the steak tips in a bowl with the olive oil, salt and pepper and mix until the tips are evenly coated.

Put the tips on the grill directly over the coals and cook, rolling them around frequently so they get well browned on all sides, until done to your liking, about 8 to 10 minutes for medium rare. To check for doneness, cut into one of the chunks and see if it’s done just a bit less than the way you like it. (Remember that it will continue to cook after being taken off the heat.) Remove the steak tips from the grill, cover them with foil and allow them to rest for 5 minutes before serving.

Grilled Steak Tips with Homemade Korean Barbecue Sauce

Check out your local Asian store, and you’ll likely find prepared ingredients that you’re not familiar with but which can quickly and easily add a ton of flavor to your food. The fermented red pepper paste known as gochujang, essential to many Korean dishes, is a perfect example.


While the fire heats up, combine in a small saucepan over low heat and cook, stirring frequently, for about 12 minutes—you just want it heated up and well combined:

  • ½ cup gochujang (Korean fermented red pepper paste)
  • ¼ cup hoisin sauce
  • ¼ cup soy sauce
  • ¼ cup rice wine vinegar
  • 2 tablespoons minced fresh ginger
  • 2 teaspoons minced fresh garlic
  • 1 tablespoon orange zest

Now take it off the heat and let cool to room temperature.


Follow the recipe for Super-Basic Grilled Steak Tips on page 33 (listed above).


When the steak tips come off the grill, put them into a large bowl, add the barbecue sauce and toss well.

Toss together in a bowl and then sprinkle the steak tips with:

  • ½ cup thinly sliced scallions, white and light green parts
  • 3 tablespoons toasted sesame seeds
  • 1 tablespoon dried red pepper flakes


Reprinted with permission from The Big-Flavor Grill: No-Marinade, No-Hassle Recipes, by Chris Schlesinger and John Willoughby, copyright 2014. Published by Ten Speed Press, a division of Random House LLC.
Photographs copyright 2014 by Ed Anderson.
Cover Design by Toni Tajima; cover photographs by Ed Anderson.
Read our review of this book.


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