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Ready to eat the Teriyaki Bourbon Flap Steak Tips
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Teriyaki Bourbon Flap Steak Tips

Teriyaki Bourbon Flap Steak Tips are a knock out of the park for any adventurous griller. Try this on the wok and grill for tons of smoky and delicious flavor.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Author: Derek Wolf


  • Cast Iron Wok
  • Cowboy Charcoal


  • 1 Sirloin Flap Steak cut into 1 inch pieces
  • 2 Cups of your favorite Teriyaki Sauce
  • ¼ Cup of Your Favorite Bourbon
  • ¼ Cup of Mushrooms sliced
  • 1 Yellow Onion sliced
  • 1 Lemon juiced
  • Parsley garnish
  • Salt & Pepper to taste
  • Avocado Oil


  • In a bowl or plastic seal bag, add sliced sirloin steak, teriyaki sauce, bourbon, mushrooms, onions, and squeezed lemon juice. Let marinate for 2-12 hours. Before pulling out to grill, make sure to strain meat & veggies to remove as much marinade juice as possible.
  • Use some Cowboy Southern Style Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once Charcoal is white hot, push into one pile for direct grilling.
  • Place cast iron wok with avocado oil over fire 2-3 minutes before cooking to preheat.
  • Add strained & marinated steak & veggies to wok and cook over high heat for 8 minutes or until the veggies have browned. Pull wok off grill and add steak back to grill grate to finish. Cook the steak until 115F for medium-rare. Let steak rest for 5-8 minutes.
  • Slice steak & top with salt, pepper, parsley, and grilled veggies. (Optional: Add some rice to a bowl and eat with steak. Enjoy!