The trick is to smoke the meat and not make the meat smoke


  Date: August 12 & 13, 2016
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This marked my first grilled meat meal on my new diet. These steak tips looked intriguing because Moxie has a unique flavor and I thought it would make for an interesting marinade. I had some work to do to get the sodium level down, which you can see in the Low Sodium Diet Changes tab below. The tips were cut from 4 pounds of flap steak, which the butcher was nice enough to do for me. This makes it quick and easy to get the marinade done and the tips in the fridge. The tips we were marinaded overnight in a freezer bag and I turned the bag every few hours to make sure the marinade was evenly distributed onto the tips. When I came time to grill the tips I decide to use the Weber Fish Basket as seen in the pictures. This let me get most of the tips flipped in one operation: flip one basket, flip most of the tips. I had a few leftover tips that wouldn’t fit in the basket and I arranged those directly on the grill grate just outside the fish basket. The Egg was preheated to 450 degrees and the tips were direct grilled until they reached a temperature of 140 degrees internal temperature. They were rested for 10 minutes before getting sliced into 3/8” - 1/2” pieces and plated. The tips were excellent. They had both a great beefy flavor and the Moxie marinade gave them a unique, but complimentary flavor. This recipe for steak tips is definitely a keeper.
Related Photo Entries:
Recipe Source:
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Mourad New Moroccan


Moxie Marinated Steak Tips - eBook
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Mourad New Moroccan

The Daily Dish-website:

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Mourad New Moroccan

Low Sodium Diet Changes:
As of July 2016 I need to be on a very low sodium diet. Six days a week I am limited to 1,000 mg. of sodium and on Saturdays I am allowed to have 1,500 mg. I have been learning how to adapt certain recipes to make them very low sodium. I also need to watch my intake of potassium chloride which is used in some salt substitutes to replace sodium chloride. I figured for anyone else trying to watch their sodium intake, I would describe some of the changes I made, together with any comments about the relative success or failure of the tweaks I made. Those of you who can handle more sodium can certainly make the recipe as originally written.
Big Picture: This meal required a decent amount of work before I could get the sodium level down to where I could have more than 1 tip. The recipe served 6 and this meant a 10 0z serving of flank steak which was about 210 mg of sodium. The first thing I did was decide to serve the tips with a grilled veggie salad which would not add anything to the sodium count. After that I had to work on the ingredients for the marinade. Chili Sauce has 4600 mg of sodium for the 12 oz. serving I would need for the marinade. Even divide by 6 servings this would not fly. Cocktail sauce is often used as a replacement for chili sauce, so I decided on that and found a low sodium Cocktail Sauce recipe. The next item to address was the Italian Dressing. I solved this by finding a low-sodium version to make which was only 15 mg. of sodium per serving. Then it was a matter of not using salt in the marinade.


  • Used Mrs. Dash Table Blend in lieu of the salt called for.
  • Made a low sodium Italian Dressing: See “Recipe Source” header above for url.
  • Substituted Cocktail Sauce for Chili Sauce and made a low sodium cocktail sauce. See “Recipe Source” header above for url.

Comments: The steak tips tasted great. The Moxie marinade had left them with a wonderful while unusual flavor. No one complained about them needing salt, so mission accomplished.
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Big Green Egg

Direct Grilled:

Using the Big Green Egg Kamado Cooker.
  • KA Immersion Blender
  • Weber Flexible Fish Basket
  • Leather Welder's Gloves
  • Stump Chunks Firestarters
  • Ranch-T Lump Charcoal