by Becca Camacho
1 pound sirloin tip
¼ cup soy sauce
¼ cup peanut oil
2 tbs dark brown sugar
1 tsp chili flakes
2 tsp fresh minced or grated ginger
3 tbs fresh lemon juice
2 tbs packed cilantro
½ tsp kosher salt
½ tsp freshly ground black pepper
8 garlic scapes, roughly chopped
In a blender add the soy sauce through the scapes and blend until it is well-combined. Cover your sirloin tip with the marinade and refrigerate for at least 6 hours, turning a few times, if possible.
Turn your grill on to high heat, but have a space for low heat as well. For example, if you have a 4 flame gas grill, turn on 2 of your flames to high and 2 of your flames to low. If you are using charcoal, arrange your coals to one side of your grill.
Place your sirloin tip onto the hot part of your grill and sear both sides, brushing on more marinade before flipping. After the sear, add more marinade to the top side then turn it over onto the cooler part of the grill. Cook for about 5 minutes for medium rare, flipping once and adding more marinade when you flip. If you like your meat more well done add about 2 more minutes on the cool side of the grill for medium and 4 more minutes for well-done.
When the meat is to temperature, take it off the grill and let it rest at least 10 minutes before slicing it, against the grain, into 1-inch slices. After you have transferred to your plates, spoon the collected juice from slicing on top of the meat.