This Sirloin Tip Steak is budget friendly steak recipe that’s quickly marinated for juicy, tender and flavorful perfection.
We also love to enjoy steak in a form of air fryer steak bites and garlic butter steak bites.
This sirloin tip steak recipe shines with the right marinade. A quick soak in a simple marinade brings out its rich, beefy flavor and makes it tender!
A sirloin tip roast is an affordable cut of meat, and with grocery prices so high, I’ve been cooking with it a lot over the past few years. It’s perfect for comfort meals like crockpot sirloin tip roast and Instant Pot sirloin tip roast.
You can buy sirloin tip steaks ready to go, or grab a roast and slice it into steaks yourself for an even more budget-friendly option!
Why You’ll Love This Recipe
- Marinade makes it tender: It breaks down the meat, turning each bite into melt-in-your-mouth perfection.
- Quick marinating time: You only need a couple hours to marinate, then a quick sear for an easy dinner.
- Amazing flavor: All the right ingredients for a tangy, savory steak with minimal effort.
- Affordable steak recipe: This beef sirloin tip steak gives you all the flavor and quality without the hefty price tag!
Ingredients for Sirloin Tip Steak
No fancy ingredients here! This beef recipe uses a simple marinade made with 6 everyday pantry staples.
- Sirloin tip steaks: Grab six 6-7 ounce individual steaks or a roast, depending on what’s available or your preference. Thinner cuts work great for this recipe.
- Olive oil: Extra virgin olive oil adds a rich, smooth flavor.
- Soy sauce: Brings a savory, umami punch. Use liquid or coconut aminos for gluten free version.
- Red wine vinegar: Adds a tangy brightness to the marinade. You can also use white wine vinegar, but it will give a slightly sharper, more acidic taste.
- Garlic: You’ve got to have garlic for steak, it adds a bold aromatic kick. Fresh garlic is always best for the best flavor.
- Spices: Salt and pepper help bring out the steak’s natural taste.
How to Cook Beef Sirloin Tip Steak
This sirloin tip steak recipe is super simple and perfect for a quick weeknight dinner.
I highly recommend to use a cast iron skillet for the best sear. However, a regular non-stick very well preheated pan will work.
- Prep the steak marinade: In a big enough baking dish for all the steaks, whisk together the olive oil, soy sauce, red wine vinegar, garlic, salt, and pepper.
- Tenderize and marinate: Pound each steak with a meat mallet, then dip into the marinade, coating both sides. Arrange them in layers, cover with plastic wrap, and marinate for 2 hours or overnight in the fridge.
- Cook: Add 2 steaks to a hot, dry skillet. Cook on medium-high heat for 2-3 minutes per side, adjusting for thickness and your preferred doneness.
- Rest the steaks: Transfer the steaks to a platter and cover with foil while you cook in batches. Once the last steaks are done, cover with foil and let them rest for 2 minutes.
Doneness Tip
These steaks are too thin for accurate read with an internal meat thermometer. I could not get an accurate read no matter how many times I tried. Instead, follow the recipe’s cook time and cut in the center with a paring knife to check for doneness.
Tips for Best Results
I’ve got the best tips to cook your sirloin steak just the way you like it!
- Don’t skip tenderizing: It breaks down the muscle fibers in the steak, giving you a more tender, easier-to-chew bite.
- Use cast iron skillet: Although a real sear will be challenging with this recipe because the marinade will seep out during searing, cast iron is still better. But a regular pan will work too.
- Preheat skillet well: So the steak sizzles as it touches the pan. You’re supposed to heat up cast iron low and slow on maximum medium heat.
- Don’t overcook the steak: Since this cut is thin, it cooks quickly. Overcooking turns it dry and tough, and nobody wants that.
- Let them rest: A top tip for juicy, tender steaks is letting them rest so the juices can settle. Make sure to let the last batch rest too!
Serving Ideas
Whether you’re keeping it casual or feeling fancy, these sides will go great with your steak.
- Potatoes like healthy mashed potatoes, roasted sweet potatoes, or Instant Pot baked potatoes.
- White rice, brown rice, or even a flavorful Instant Pot mushroom risotto.
- A light and crisp fresh salad with a simple salad dressing.
- Sauteed or grilled veggies like zucchini, mushrooms, bell peppers, or asparagus, or switch it up with some cheesy cauliflower steaks.
- Add a side of buttery garlic bread or cornbread for something comforting.
How to Store and Reheat
Store: Place leftover steaks in an airtight container and refrigerate for up to 4 days.
Reheat: These steaks can dry out quickly so it’s best to reheat them in the microwave or in a skillet on low heat. If frozen, thaw overnight in the refrigerator.
Freeze: Let them cool completely, then store in an airtight container and in the freezer for up to 3 months.
Tip for Leftovers
Leftover sirloin tip steak is perfect for fajitas, steak salad, or served with eggs. You can also toss it in a sweet potato hash, grain bowl, or sandwich!
FAQs
Start by removing the twine, then slice the roast against the grain for the most tender cuts. It might fall apart into smaller steaks as you cut because some roasts have thin connective tissue holding the meat together.
If the steak is too thin for a thermometer, the best way to check if it’s ready is by cutting into the center with a knife.
2 hours is enough, but up to 24 hours is ideal. I wouldn’t go beyond that.
More Beef Recipes to Try
Sirloin Tip Steak
Ingredients
- 6 6-7 ounces sirloin tip steaks
- 2 tablespoons olive oil, extra virgin
- 2 tablespoons soy sauce, or liquid Bragg's aminos
- 2 tablespoons red wine vinegar, or white wine vinegar
- 2 large garlic cloves, grated
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- In a large baking dish, add olive oil, soy sauce, red wine vinegar, garlic, salt and pepper. Whisk with a fork.
- Pound each steak on both sides with a meat mallet. Dip one by one into marinade, coating on both sides. Arrange in the same dish in a few layers laying flat, cover with plastic wrap and marinate for 2 hours or up to overnight in the fridge.
- Preheat cast iron skillet on medium-high heat and add 2 steaks. No need to add oil as steaks are marinated in it. Pan fry for 2-3 minutes per side, depending on the thickness of the steak, marinating time and how you like it done. I find cutting into the center with a knife is the most accurate way to tell if it's ready. My steaks were too thin for an accurate thermometer reading.
- Transfer onto a platter and cover with the foil while you are cooking remaining steaks. Steaks will keep cooking with residual heat and keep warm. Make sure to cover the last batch of steak with foil and let them rest 2 minutes.
- Serve with mashed potatoes or rice and a salad.
Notes
- Store: Refrigerate in an airtight container for up to 4 days. Reheat by simmering on low heat in the pot on the stove or in a microwave.
- Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
- Reheat: These steaks are thin and dry out fast. Reheat in a microwave or in a skillet on low heat until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made this recipe. It is very good 😋. I substituted fresh squeezed lemon for the red wine vinegar. My garlic kind of burned in the cast iron pan and I cooked the steak on medium heat. I served garlic mashed potatoes and a lettuce salad with the recipe. It would have been nice to have a little gravy or sauce for the potatoes. Thanks for sharing!
Fantastic! Glad you enjoyed the recipe!