Ingredients

• 5 pounds well-marbled sirloin flap meat
• 6 1/2 ounces 85/15 olive oil/salad oil blend
• 4 ounces Tuckaway's Steak Seasoning, recipe follows
• 1 1/4 ounces apple cider vinegar or red wine vinegar
• Potato salad, for serving
• Coleslaw, for serving
• 4 tablespoons orange juice
• 1/2 ounce minced garlic
• 1/2 ounce minced onion
• 1/2 ounce ground mustard
• 1/2 ounce mustard seed
• 1/4 ounce granulated garlic
• 1/4 ounce granulated onion
• 1/2 ounce salt
• 1/2 ounce finely ground black pepper
• 1/2 ounce coarsely ground black pepper

Browse by ingredient

Instructions

1. Using a sharp knife, peel all of the silver skin and 90 percent of the surface fat from the meat. Cut the meat into 3-by-3-inch cubes and place them in a non-reactive container.
2. Mix the oil, Tuckaway Steak Seasoning and vinegar in a bowl; pour over the meat. Mix with your hands to be sure all surfaces are covered with marinade. Marinate the meat in the refrigerator for 3 to 5 days. (More time equals more flavor!)
3. Grill to your liking and serve with some homemade potato salad, coleslaw, or any delicious side you can think of.
4. In a bowl, mix together the orange juice, minced garlic, minced onion, ground mustard, mustard seed, granulated garlic, granulated onion, salt and pepper.