Ingredients & Substitutions
Here I explain the best ingredients for sirloin steak tips, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Steak Tips – Steak tips are bite-sized morsels of beef, often sourced from the sirloin. I use sirloin steaks most often, but you can also make this recipe using New York Strip, ribeye, beef tenderloin, or even filet mignon cut to the same size for equally delicious results. Cut the steaks into 1.5-inch pieces. Olive Oil – This is my go-to for sautéing and making the sirloin steak tips marinade, but you could also use avocado oil or any neutral oil you prefer. Balsamic Vinegar – Adds a sweet and tangy flavor to the beef tips, but more important, the acid tenderizes the meat. Red wine vinegar or apple cider vinegar (either plain or mixed with a bit of sweetener, like honey) can work as a substitute. Garlic Powder – I use this for convenience, but 1 fresh minced garlic clove would be even better! Sea Salt & Black Pepper Chimichurri Sauce – Although optional, serving these sirloin steak tips with chimichurri brings a burst of fresh, herby flavors that really makes the dish pop!
How To Cook Sirloin Steak Tips
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card. Want to change the flavor? Try my balsamic steak marinade instead, or even my pork chop marinade can also work for steak!
How Long To Cook Sirloin Tips?
After preheating the pan, cook beef steak tips for 30 to 60 seconds on each side, including all 4 sides, until browned on all sides. That’s about 2-4 minutes total — they cook fast! If you want a certain level of doneness, use a meat thermometer and my time chart, below:
Storage Instructions
Store: Place leftovers into an airtight container and store them in the fridge for up to 3-4 days. Meal prep: If not making the sirloin steak tips recipe right away, you can refrigerate them in the marinade for up to 24 hours. Reheat: While I use the oven to warm most whole steaks, for steak tips I prefer a quick sear to refresh the crisp exterior. Since the pieces are small, they usually warm up before they overcook if you do it briefly. Freeze: Let the beef tips cool completely, then spread them on a baking sheet to freeze individually. (This prevents them from sticking together.) Once frozen, transfer them to a zip lock bag or container, and store in the freezer for up to 3 months.
Serving Suggestions
This steak tips recipe is a fantastic appetizer all by itself, but it can be even better with the right pairings. Here are some ideas: Steak is one of my favorite things to cook, so I’ve learned a few things about how to get it melt-in-your-mouth tender. I’ve got tips for getting your steak tips (lol!) absolutely perfect:
Marinate for enough time, but not too long. For smaller pieces like these steak tips, 30 minutes is enough time as a minimum, but the longer you marinate, the more tender they will be! Just don’t go over 24 hours, as they tend to get mushy after that. Use cast iron. Nothing beats a quality cast iron skillet for getting a perfect sear. This one is my favorite! Preheat the skillet. Before cooking sirloin tips, make sure your skillet is thoroughly preheated. This ensures that the meat will sear properly, locking in juices and creating a flavorful crust. Don’t crowd the pan. To achieve that perfect sear, it’s important not to overcrowd the skillet with too many sirloin tips at once. Cook them in batches if necessary to allow each piece of meat enough space to brown evenly. Don’t overcook. You can cook to your desired level of doneness (see temperature chart above), but I recommend medium rare to medium for the juiciest results. Let the meat rest. After cooking, allow the sirloin tips to rest for a few minutes before serving. Doing so allows the juices to redistribute throughout the meat, resulting in a juicier and more tender final dish.
You can definitely just reheat these for serving, but I often repurpose leftovers in other ways. You can use them for a steak salad or stir them into stews.
Main Dishes – Serve up this appetizer before a main dish of baked cod, my favorite –seared salmon, or some delicious bacon wrapped scallops for a surf and turf meal. Sides – Turn it into a main course by serving them over zucchini noodles, rice, or mashed cauliflower (or mashed potatoes). Personally, I like roasted broccoli and cauliflower or prosciutto wrapped asparagus on the side, as the chimichurri sauce tastes amazing drizzled over them! More Appetizers – One of my favorite ways to serve sirloin tips is as part of an appetizer spread with air fryer salmon bites (my favorite!), bacon wrapped shrimp, or cheesy hot crab dip.
More Easy Steak Recipes
Steak tips make a fantastic appetizer, but if you want a steak dinner for a full meal, try my other tender steak recipes to do just that: Please enter your first name for your account. Your saved recipe will also be sent to your email. Nutrition info does not include optional chimichurri sauce. 📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle!
