Steak Tips: What Are They Anyway?
You know that old question…”what would you have for your last supper?” Well mine would most certainly involve steak and tomatoes of some variety! And around New England many a folk might say “steak tips!”
It is high time we discussed this regional favorite!
What are these anyway? No one seems to really know – not even Google! In this internet age of over a million hits on any given subject, I seem to have discovered one of the last mysteries remaining on the internet. (at least culinarily)
I can tell you that they are strips of beef sold universally around New England. Most folks cut them into chunks about 2″ x 2″ for portioning and cooking. They are not the west coast “tri-tip” and they are not “flank steak” or “hanger steak” or “flat Iron” steak” – as best I can determine – they are the “tips” cut from a sirloin.
Here is an entertaining and somewhat informative discussion about what steak tips are from Chowhound .
Here is the link to Ask.com
When New Englanders move to other parts, they are known to have friends and relatives fly down with their carry-on luggage full of steak tips to satisfy their hankering
of a taste of home! (true stories)
Of course everyone has a marinade they swear by…some use a bottled salad dressing, some use a packet, some invent their own. Terriyaki style tips are very popular too. I usually just take the opportunity to use up the last bits of any vinegar-based salad dressing I might have hanging around. Or if I am making my own marinade it always involves some “Montreal steak seasoning” blend. Whatever your secret blend, no tailgate or family gathering in the summer (or anytime of the year) is complete without “tips on da grill” (typed with Massachusetts accent of course)
They are a standard on restaurant menus as well and local places have legendary followings based on their tips. Like this local joint. (And no they didn’t reimburse me for any promo consideration – but if they are reading and want give me a free dinner – I wouldn’t say no!)
Well whatever they are, I am glad I live in New England so I can eat them….
I love me a good salad, but don’t overlook that pile of tips back there! If anybody out there – butchers, chefs, cooks alike can enlighten me -please do so at: cabinetstewATyahooDOTcom!Source: cabinetstew.com