Bbq Grilled Steak Tips Dinner Recipe

Make the marinade

In a medium bowl whisk together olive oil, soy sauce, apple cider vinegar, brown sugar, BBQ sauce, Worcestershire, smoked paprika, garlic powder, onion powder, salt, and pepper until smooth.

Marinate the steak tips

Place steak tips in a shallow container or resealable bag. Pour half of the marinade over the meat, reserving the other half for basting and finishing. Toss to coat, press out excess air (if using a bag), and refrigerate at least 30 minutes and up to 4 hours. Remove from fridge 20 minutes before grilling to come toward room temperature.

Preheat the grill

Prepare a gas or charcoal grill for direct high heat (about 450–500°F / 230–260°C). Oil the grates lightly to prevent sticking.

Grill the steak tips

Thread steak tips onto skewers if desired for easier flipping. Place tips on the hot grill and cook 2–4 minutes per side, depending on piece size and desired doneness (about 125°F for rare, 135°F for medium-rare, 145°F for medium). During the last 2 minutes, brush reserved marinade/BBQ onto the tips and turn once to glaze. Use an instant-read thermometer to check internal temperature.

Rest and garnish

Transfer steak tips to a cutting board, tent loosely with foil and rest 5 minutes. Sprinkle chopped parsley over the meat before serving.

While steak marinates or rests, bring 2 cups water and 1 tsp salt to a boil in a small pot. Stir in 1 cup rice, reduce heat to low, cover, and simmer 15 minutes without lifting the lid. Remove from heat and let stand covered 5 minutes. Fluff with a fork and stir in 1 tbsp butter if using.

Place cubed potatoes in a pot, cover with cold water by 1 inch, add 1/2 tsp salt, and bring to a boil. Reduce to simmer and cook until potatoes are fork-tender, 12–15 minutes. Drain well and return to pot. Mash with butter and warm milk until smooth. Season with 3/4 tsp salt and 1/4 tsp pepper to taste.

Preheat oven to 425°F (220°C). Rub the potato with 1/2 tbsp olive oil and 1/2 tsp kosher salt. Place directly on the oven rack or on a baking sheet and bake 45–60 minutes until skin is crisp and a skewer slides in easily. Split open and top with butter or sour cream.

Toss mixed vegetables with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Roast on a sheet pan at 425°F (220°C) for 12–15 minutes until tender-crisp and slightly browned, or steam for 6–8 minutes until tender. Season to taste and serve alongside steak.