(TV Diner) - Beacon Hill is now home to Chef Brian Poe's much anticipated Tip Tap Room. Featuring, 36 draft beers - and you guessed it - plenty of protein-packed tips.
For more information, go to www.tiptaproom.com.
BEER AND GINGER EARLY SUMMER STEAK TIPS
Marinade:
2 bottles Indian Pale Ale beer
1/4 cup minced ginger
1 teaspoon garlic
1/2 diced red onion
2 chopped jalapenos
1/2 cup quality olive oil
1/2 cup chiffonade fresh basil leaves
1/4 cup dark brown sugar
1 teaspoon fennel seeds
1 cup ketchup
1 teaspoon soy sauce
1 teaspoon coriander
1 teaspoon cumin seeds
Method:
Combine all ingredients and pour over 3 lbs of chuck flap meat (in one inch cubes). Allow to marinate for up to one day.
GRILLED PEACH AND BASIL SALSA
8 peaches - cut in half (pit removed), brushed with butter and lightly grilled then diced
1/2 cup diced jalapenos
1/2 cup basil
1 teaspoon fresh minced ginger
1/2 diced red onion
1/4 cup quality olive oil
2 ounces rice wine vinegar
1/4 cup brown sugar
1/4 cup tequila
Salt and pepper
Local
Combine all ingredients and reserve.
On a very hot grill, grill the steak tips to desired temperature while basting with marinade and seasoning with salt and pepper. When the desired temperature is reached, remove from grill and place on platter. Top with grilled peach and basil salsa.
