Hit the Links: davidgonos.com











Throughout my many years playing this game, I have come across many websites that specialize in fantasy sports. I saved them all and many of them are included in the FANFOOD Fantasy Baseball Tools page.

Each week a different website, twitter feed or mobile application will be highlighted and reviewed for you before you “Hit the Links”.


This week I ask you to checkout davidgonos.com, and a recipe for garlic & herb marinated grilled sirloin steak tips.





David is a pretty funny guy and you can tell by how he approaches his articles, especially when he writes about the things he is proud of and things he is not.  ”I have been playing Fantasy Sports since 1989, and I’ve been writing online about Fantasy Baseball, Fantasy Football, Fantasy Basketball, Fantasy Hockey and Fantasy NASCAR since 2000.” David Says “The basis of this site is that it seems like everything in my life revolves around Fantasy Sports. I imagine it’s the same with many of you, which really isn’t healthy, but what are you gonna do? I post daily at DavidGonos.com about Fantasy Sports and everything else in my life that has been affected by Fantasy Sports. (Except for poop. Sometimes I write about poop.)

Don’t let all the poop talk fool ya, He is a very knowledgeable dude, and has helped me with my teams the past few years. He’s written for several sites, starting with FFInformer.com in 2000, then FantasyRef.com in 2001-03, which is a site he built on his own. He sold that site when he signed on with CBSSportsLine.com, where he ended up writing in all five Fantasy sports for well over five years.


(out of 5)





Garlic & Herb Marinated Grilled Sirloin Steak Tips


Before we get into the recipe, you may be asking yourself, “what is a sirloin steak tip?” Don’t be fooled by the sirloin part in the name, beef sirloin tip is not the same as top sirloin. The sirloin tip steak lies at the top of the round or hip, and above the sirloin tip lies the top sirloin which is joined to the shortloin, which means the top sirloin will be somewhat more tender than the tip.

The sirloin tip is a lean horseshoe shaped cut that is economical, and is in a lot of recipes because of it many uses. Because it is very lean, it can be dry and chewy, so you need to marinate it unless cut very thin. It is best to marinate up to 24 hours in a tenderizing marinade before grilling.

Ask your butcher for a 1 pound steak of even thickness. Avoid small strips of meat or large steaks that taper drastically at one end.

The secret to a great grilled steak tips recipe is to use a marinade that transforms the inexpensive cut of beef into a tender dish with deep flavor. In this marinade, soy sauce tenderizes and flavors the meat and keeps it juicy while it cooks.

Using a two-level fire allows you to brown the steak over the hot side of the grill, then move it to the cooler side if it is not yet cooked through. If your steak is thin, however, you may not need to use the cooler side of the grill. The times in the recipe below are for relatively even, 1-inch-thick steak tips. When grilling, bear in mind that even those tasters who usually prefer rare beef preferred steak tips cooked medium-rare to medium because the texture is firmer and not quite so chewy.



(2) 1 pound steaks, trimmed of excess fat

Garlic & Herb Marinade:

1/3 cup soy sauce
1/3 cup olive oil
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme leaves
1 tablespoon dark brown sugar
1 tablespoon tomato paste
1 teaspoon ground black pepper
orange wedge for serving



Combine all ingredients in small bowl, stirring until sugar is dissolved.

Combine marinade and meat in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate for atleast 2 hours, flipping bag after an hour to ensure that meat marinates evenly.

With about 30 minutes to grilling, ignite about 6 quarts (1 large chimney) charcoal briquettes and burn until covered with thin coating of light gray ash, 20 to 30 minutes.

Create two-level fire by spreading single layer of coals over half of grill bottom and arranging remaining coals in layer several briquettes high over other half. Position grill rack over coals, cover grill, and heat rack until hot, about 5 minutes; scrape grill rack clean with wire brush. Grill is ready when thicker layer of coals is medium-hot (you can hold your hand 5 inches above grill rack for 3 to 4 seconds).

Remove steak tips from marinade and pat dry with paper towels. Grill, uncovered, until well seared and dark brown on first side, about 4 minutes. Using tongs, flip steak and grill until second side is well seared and thickest part of meat is slightly less done than desired, 4 to 5 minutes for medium-rare (about 130 degrees on instant-read thermometer), 6 to 8 minutes for medium (about 135 degrees); if exterior of meat is browned but steak is not yet cooked through, move steak to cooler side of grill and continue to grill to desired doneness.

Transfer steaks to cutting board; tent loosely with foil and let rest 5 minutes. Slice steak very thinly on the bias; serve immediately with orange wedges.




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