New England flavors are all over them — it's an absolute classic of steak tips enjoyed at many pubs, bars, and American style restaurants. But they're often grilled or seared and served with a mountain of creamy mashed potatoes and perhaps a side of greens or salad.

I grew up in Massachusetts and haven't actually learned until recently that it was even a regional specialty! So I did some research, and I saw dozens of New England expats posting up online story asking for steak tips at grocery stores around the country and getting a confused look.

The good news: I've come up with a recipe, and a few tips on purchasing (all the ingredients are available at most grocery stores), so you can recreate this delicious dish wherever you are.

Inspiration for the Recipe

These steak tips are so juicy, so tender, and so full of flavor all because of this quick and easy marinade made from Coca-Cola, ketchup (I promise on this one!), vinegar and spices.

This recipe is inspired by the amazing steak tips at Newbridge Cafe in Chelsea, MA, a great place in the neighborhood. The marinade offers two main benefits: it tenderizes the meat and can be spoonable sauce to dine with the food. It's downright delicious, tangy, rich, sweet and salty sauce.

Best Cut of Beef for Steak Tips

As I had instances of buying steak tips for recipe testing, I used my local butchery at Savenors in Cambridge, MA. My butcher, Sean, told me a few things about cuts for this dish.

Usually, bavette steak (or flap steak) is what you use to make steak tips. The name of the whole loin is 'flap' and the center cut from the middle of the sirloin flap of the same name is called bavette steak. Therefore, they can also be called sirloin tips.

Meat from the tenderloin or flank is sometimes used.

When at the butcher ask for bavette steak, flap meat loin or sirloin tips.

Swaps and Substitutions

The steak marinade has most ingredients in your pantry staple category, but that's okay if you're missing a couple! These ingredients are easy to substitute with.

• Don't have red wine vinegar? Use half the amount of sherry vinegar.
• Substitute soy sauce for Worcestershire sauce, equal amounts.
• Use 1 tablespoon of freshly grated garlic in place of substitute garlic powder.

Tips for Your Steak Tips

• Ask your butcher to precut the meat into 2 inch cubes before you head home. Since flap meat often arrives as long strips with the grain running crosswise, you are going to have to slice with the grain in order to get even tips. Instead I recommend you cut each strip in half lengthwise (into the grain), then cut each half in 2 inch pieces (across the grain).
• An abundance of meat thermometers really helps with beautifully cooked steak tips!
• They're unlike other cuts of meat and, steak tips being the most tender of all, between medium rare and medium steak tips will taste nice and are more tender than rare pieces which will taste chewy and unpleasent.