The Hippo


Jun 4, 2020








 Steak tip kebabs

Kebabs are easy dishes made from using skewers to cook your steak tips on the grill with vegetables like onions, peppers or mushrooms or even other meats like chicken.
Craig Muccini of The Flying Butcher in Amherst said steak tips cut into about 1 ½ inch square-sized pieces tend to work really well for fitting on skewers for kebabs, and you can alternate them with vegetables like red onions or red, yellow or orange bell peppers.
“The peppers and onions you would cut up to little square-inch pieces, about the same size as the meat,” he said. “I would cut the peppers in half first to get rid of all the seeds, and then the onions you’d cut in half and then thirds. Mushrooms, if they are the right size, can be kept whole.”
Rob Darling, co-owner of Concord Beef & Seafood, said he likes to make up steak kebabs available at the shop with a different vegetable alternating with each piece of steak.
“The best kebabs are when every piece of beef is separated by a vegetable, so you’d have like a red onion, then a piece of meat, and then a green or yellow pepper, then meat, then maybe a red onion again or a red pepper. It just kind of commingles the flavors better,” Darling said. “The whole kebab itself would have maybe eight ounces of protein and four ounces of veggies, so it’s a good serving.”
If you’re using wooden skewers, Muccini said he recommends soaking them in water for up to 30 minutes to prevent them from charring on the grill. Or, they can be covered completely with meat so none is exposed.
The steak and vegetables must be seared on all sides of the kebab. Darling said this can be achieved by rolling them to one side by about 45 degrees every few minutes.
“The middle most pieces get cooked last, and that’s the biggest thing I tell my customers, is that that’s how you know when it’s done cooking,” he said.
Recipe: Steak tip bomb sandwiches
Courtesy of Bobby Marcotte of The Tuckaway Tavern & Butchery in Raymond (serves 4)
1 pound house marinated steak tips (diced small)
½ pint shiitake mushrooms (chopped)
½ pint baby portobello mushrooms (chopped)
1 white onion (julienne)
1 red bell pepper
½ pound American or smoked gouda cheese
½ pound cheddar cheese
4 8-inch sub rolls (buttered and toasted just before ready to serve)
Heat large frying pan or skillet until near smoking. Add diced tips and toss. Place heat on medium to medium high. When steak is about half-cooked, add vegetables to pan and toss. Continue cooking and tossing until both steak and vegetables begin to caramelize. Add cheese and cover until melted. Distribute evenly to four sub rolls with desired condiments and serve with chips.
Recipe: Steak marinade with wine
Courtesy of Amy LaBelle of LaBelle Winery in Amherst
1 cup LaBelle Winery Heirloom Tomato, Heirloom Onion or Jalapeno Pepper cooking wine
½ cup extra virgin olive oil
½ cup soy sauce
1 teaspoon chopped garlic
1 teaspoon sugar
1 teaspoon fresh ground pepper
1 teaspoon salt
1 teaspoon mustard seed
Mix all ingredients in a large zip-top bag. Place steak to be marinated into bag and place bag in refrigerator for up to six hours before grilling.
Recipe: Steak tip chimichurri
Courtesy of Brian Nassif of The Flying Butcher in Amherst (serves 2)
1½ to 2 pounds sirloin flap meat (cut into square chunks)
1 cup fresh chopped parsley
¼ cup fresh chopped cilantro
3 tablespoons dry oregano
1 tablespoon minced garlic
2 teaspoons ground cumin
1 teaspoon kosher salt
1 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon The Flying Butcher “Jet Fuel” spice blend
Season your steak with salt and pepper and cook on the grill to your liking. Combine all other ingredients and leave at room temperature until ready to serve. Top your steak with the chimichurri and enjoy.
Recipe: Balsamic brown sugar marinade w/ blue cheese sauce
Courtesy of Julie Darling of Gourmetish in Concord
3 tablespoons balsamic vinegar
2 tablespoons olive oil
2 teaspoons brown sugar
1 garlic clove, mixed
Salt and pepper to taste
Blue cheese sauce
¼ cup heavy cream
2 tablespoons blue cheese crumbles
½ teaspoon Worcestershire sauce
Salt and pepper to taste
Heat heavy cream over saucepan over medium heat, or until steaming. Add one tablespoon of blue cheese and stir it with a fork. Press down to smooth out the crumbles as they are heating. Add Worcestershire sauce and simmer for one to two minutes until it starts to thicken. Add the remaining tablespoon of cheese. Stir that and season with salt and pepper to taste.

Sizzling steak tips
Best cuts and juiciest marinades for a summer favorite


 By Matt Ingersoll
From casual family dinners to everyone’s-invited cookouts, steak tips are on summer backyard barbecue menus throughout New England. In fact, steak tips reach peak sales this time of year, according to Jim Ward of J&B Butcher in East Hampstead.
“Memorial Day to Labor Day is our big steak tip season, and the warmer and sunnier it is, the more we’ll go through,” said Ward, who also runs New England Steak Tips, a nationwide shipping business. “As we get into nicer weather, everybody wants to move outside and cook outside, throwing [the steak tips] on the grill.”
Local butchers and restaurant chefs talk about the cuts of meat that are best used for cooking steak tips, some tips on how to cook them, the ingredients for the best steak marinades, and what you can do with steak tips to make them one of summer’s most versatile dishes.
Common cuts
Several cuts of steak are available to purchase at local butcheries and use as steak tips, but the most popular cut you are going to find in New Hampshire is a bottom sirloin, otherwise known as a flap meat or a bavette cut, according to Craig Muccini of The Flying Butcher in Amherst.
“I would say that’s probably 99 percent of the steak tips that we sell,” Muccini said. “Other cuts people can use are filet mignon tips … or what’s called the teres major, which is a unique cut on the cattle that comes from the shoulder. It’s a decent piece of meat but a touch drier than the flap meat.”
Ward said bottom sirloin cuts, which anatomically come from the bottom rear of the cow, are among the most tender, thus making the meat better suited to cut into smaller pieces and use as steak tips.
“Bottom sirloin [cuts are] very Northeastern, very New England specific. I mean, they are harder to find outside of here,” he said. “Down south and out west, tri-tips are more prevalent. We sell those here as well, but they’ve just got a little bit of a different texture to them. … Cutting a bottom sirloin steak tip is a lot more forgiving. Those will come out good pretty much any way you do them.”
Buying tips
Most butcheries will offer bottom sirloin steak tips by the pound, with prices that fluctuate depending on the demand. Some will trim the fat and cut into smaller sizes, and then will either sell them pre-marinated or plain if you want to do the marinating yourself. Others — like Concord Beef & Seafood — take it a step further by hand-tenderizing the steak tips to allow the marinade to soak in well.
You can also get steak tips shipped to your home by placing orders at Ward said he started the business when he realized enough customers from out of state were looking for the bottom sirloin tips. But he also ships to anywhere in the Granite State.
“We try to simplify it, where you choose up to 10 pounds … and it gets to the customer within two days,” he said. “The orders have to be in by 5 p.m. on a Monday, so we can prepare them and ship them out on a Wednesday and the customer receives it on a Friday.”
Soaking it in
Dozens of steak marinades are available by the bottle or the pint at butcher shops across New Hampshire, ranging from sweet to spicy. But making your own marinade can also be an easy and fun way to experiment with different flavors, according to Rob Darling, co-owner of Concord Beef & Seafood.
“The things you generally want in a good steak marinade are a fat, so like olive oil, vegetable oil or butter, and an acid like apple cider, vinegar or lime or lemon juice,” Darling said. “Then you can fill in the flavors by adding other things like garlic or scallions or Worcestershire sauce.”
Darling said as long as you have those basic components, there is a lot of room for creativity in your marinades. The sugar from sweeter ingredients like maple syrup, brown sugar or honey, for example, will create a caramelized crust outside the meat. He added that other additives like soy sauce are great for tenderizing the meat, and poking small holes in your steak tips with a fork can help them absorb the marinade.
Another great ingredient for marinades is wine. Amy LaBelle, winemaker and owner of LaBelle Winery in Amherst, said the acids in the wine help to tenderize the meat similar to adding a vinegar or citrus juice. LaBelle Winery produces a steak marinade and seasoning blend added to your wine of choice under its line of products called “The Winemaker’s Kitchen.”
The amount of time you would let the meat soak once marinated has a lot to do with personal preference, but also with the quantities of your ingredients, Darling said.
“If you’re using a lot of lime juice for example, that is super acidic, and so I wouldn’t let it sit for more than 10 hours or so,” he said, “because after that, if there’s too much acid in the marinade, it breaks down the meat too much. … That seems to only be the case with citric acids, though. Other marinades won’t interfere at all and can sit up to two or three days.”
Get cooking
Grilling steak tips to serve as the main course or as part of steak kebabs with peppers and onions are the most common methods this time of year, according to Ward.
“The better the cut of meat, the higher heat you’ll cook it on, so whether it’s a gas grill or a charcoal grill, you cook steak tips on a high heat,” he said.
Bobby Marcotte, owner of The Tuckaway Tavern & Butchery in Raymond, said a common grilling method he recommends is turning the heat up to high before throwing the steak tips on, then letting them sear under a medium or lower heat as they finish cooking.
“The temperature drop allows a nice, steady cook rather than a straight up char,” he said.
Whether or not you’re grilling marinated meat is also a factor. Marcotte said it can tend to be on the tougher side without it. Many butcher shops will use a vacuum tumbler, a tool used to marinate the meat fast by trapping it inside with pressurized air. But if you’re grilling steak tips that haven’t received this prior treatment, marinating them after cooking is the way to go to achieve the most flavor.
Chef and manager Brian Nassif of The Flying Butcher said the flap meat the shop uses for its steak tips can create great summer dishes, like the steak chimichurri, which he said complements sides like potatoes and asparagus. While the recipe calls for seasoning the steak with salt and pepper before grilling, the ingredients used to make the chimichurri are not added until after.
Ward said that steak tips can even be popular for grilling around the holidays, replacing other traditional main courses like pot roasts or prime ribs.
“One unique thing that seems to be catching on is that some people will buy the steak tips, grill them up and then cut them into almost fajita-like strips and put a port wine demi-glace gravy over them,” he said.
Steak tips don’t have to be prepared on the grill, either. Marcotte said a fun alternative can be heating them offer a frying pan or skillet to make a steak tip bomb sandwich.
“I dice them up and then get them caramelized with peppers and onions,” he said. “It’s definitely a recipe I’d recommend that’s a little bit out of the ordinary for steak tips.”

®2020 Hippo Press. site by wedu