When asked a restaurant if he needed steak sauce, my dad always said, "If the steak is done right, I don't need sauce." He would say it just needs a little seasoning. At a restaurant it would be salt and pepper. At home Nature's Seasoning and/or Lawry's. I bucked his system a little bit with this marinated steak. It helps break down the tougher steaks and adds a load of flavor.
1/2 cup ketchup 2 Tablespoons olive oil 1 Tablespoon Worcestershire sauce 1 Tablespoon A-1 sauce 1 Tablespoon apple cider vinegar
2 Tablespoons dark brown sugar
1/4 cup water
Sirloin or round steak (or 2 pounds of beef tips)
In a gallon bag mix together all but the steak.
Cut up steak into 1 to 1-1/2 pieces, removing large pieces of fat and any grisly parts. My steak was about 2 pounds when I was finished cutting it up and discarding the junk. Dump the steak pieces into bag and mix to coat. Marinate for 6-12 hours.
You can cook the meat in a cast iron skillet or on the grill (you won't get as much caramelization on the meat if you use a pan.) Since the meat pieces are small you will need to use a BBQ grill tray or basket to hold the meat as they would just fall through your grill grates. I like the wire style trays since they have holes large enough to let the heat and fire through. (Sorry I forgot to take a photo! I bought mine through Pampered Chef.)
Cook for just a few minutes on each side, rotating to cook meat to your liking. You can always test a piece or two while you are cooking (no one will know!)