2-3 lb. Top Blade Roast, Flat Iron or Sirloin
¼ cup Worcestershire sauce
¼ cup soy sauce
2 Tbsp. balsamic vinegar
¼ cup plus 2 Tbsp. honey
½ cup plus 2 Tbsp. bourbon
Salt to taste
Cut beef into 1-inch cubes. If using Top Blade Roast, make sure to cut away and discard the thick membrane that runs through the middle of the roast.
Combine Worcestershire sauce, soy sauce, balsamic vinegar, ¼ cup honey, and ½ cup bourbon in a bowl or zip top bag. Add the steak tips and refrigerate overnight, or at least 4 hours.
Heat a heavy based or cast iron skillet to medium-high heat. Spray with a little oil.
Drain the excess marinade from steak tips and discard.
Place steak tips in the hot skillet. Cook 5-7 minutes until color develops.
Mix remaining bourbon and honey in a small bowl, then pour over steak tips to glaze. Continue cooking until glaze has caramelized and darkened to a rich brown color. The tips should have enough salt from the soy sauce, but you can taste them at this stage and add more salt if needed.
Remove from heat, allowing 2-3 minutes to cool, then serve.