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Teriyaki Bourbon Flap Steak Tips
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

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.

Course: Main Course
Cuisine: American
Servings: 4 people
Author: Derek Wolf
  • 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
  1. 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.
  2. 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.
  3. Place cast iron wok with avocado oil over fire 2-3 minutes before cooking to preheat.
  4. 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.
  5. Slice steak & top with salt, pepper, parsley, and grilled veggies. (Optional: Add some rice to a bowl and eat with steak. Enjoy!