Chef notes
New England steak tips should be bold, savory, lightly sweet and deeply charred. This version keeps the familiar brown sugar, soy sauce, Worcestershire sauce, garlic and paprika foundation, then adds Dijon mustard, grated onion and cider vinegar for a more polished regional flavor. The warm cider-Worcestershire glaze gives the steak a glossy finish.
Technique tips: Pat the marinated beef dry before grilling; excess marinade can cause steaming instead of browning and may create flare-ups because of the brown sugar. Grill over high heat to develop a crust, then move the steak tips to a cooler area if they darken too quickly. Soy sauce and Worcestershire sauce already provide considerable salt, so taste before adding any additional salt.
Swap option: Use sirloin flap meat for the most tender, well-marbled result. Sirloin tips, skirt steak or flank steak may also be used. For skirt or flank steak, grill the meat in larger pieces and slice thinly across the grain after resting.
