Grilled Steak Tips

1. Combine marinade and beef in 1-gallon zipper-lock bag and toss to coat; press out as much air as possible and seal bag. Refrigerate for 1 hour, flipping bag halfway through marinating.
   2A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over grill, then pour remaining coals over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
   2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes.
2. Clean and oil cooking grate. Remove beef from bag and pat dry with paper towels. Place steak tips on grill (on hotter side if using charcoal) and cook (covered if using gas) until well browned on first side, about 4 minutes. Flip steak tips and continue to cook (covered if using gas) until meat registers 120 to 125 degrees (for medium-rare) or 130 to 135 degrees (for medium), 6 to 10 minutes longer. If exterior of meat is browned but steak is not yet cooked through, move to cooler side of grill (if using charcoal) or turn down burners (if using gas) and continue to cook to desired doneness.
3. Transfer steak tips to carving board, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Slice steak tips very thin on bias and serve with lime, orange, or lemon wedges.

CUTTING SIRLOIN STEAK TIPS
1. Cut steak with grain into 2 or 3 even pieces.
2. Hold knife at 45-degree angle to meat and cut 1⁄2-inch-thick slices.
3. Each piece of steak should yield 4 to 5 slices.