Ingredients & Substitutions
Here I explain the best ingredients for cooking beef sirloin tip steak, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Sirloin Tip Steaks – This cut is lean, tough, and pretty affordable. I don’t always see it available at the store, but you can ask your butcher, or get a roast and slice it into steaks. Unlike most steak recipes where a thicker cut is ideal, choosing thinner beef sirloin tip steaks is actually ideal for this recipe. Marinade – For melt-in-your-mouth tender steaks! I just repurposed my sirloin steak marinade as a sirloin tip steak marinade here (even though they are totally different cuts). You will need just 5 ingredients to make it: Coconut aminos (or soy sauce), olive oil, balsamic vinegar, Italian seasoning, garlic powder, sea salt, and black pepper. You can use a different marinade if you like, but it’s crucial that it includes an acidic ingredient (like vinegar or lemon juice) and salt. Olive Oil – For searing the steaks. This is my go-to oil choice, but you could also use avocado oil if you prefer. Compound Butter – Although optional, I pretty much always include it because it levels up any steak!
How To Cook Sirloin Tip Steak
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
How Long To Cook Sirloin Tip Steak?
For medium rare sirloin tip steaks that are 1/2 an inch thick, cook them for 1 1/2 to 2 minutes per side, or until they reach an internal temperature of 130 degrees F.
Marinate for long enough. Just an hour or 2 is enough for some cuts of beef, but for sirloin tip steaks, at least 8 hours is best — and just seasonings alone won’t work well. I usually just marinate overnight. You can keep the steaks in the marinade for up to 24 hours, but no longer than that or they’ll get mushy. Tenderize with a meat mallet. Use the spiky side! The spikes will cut up the muscle fibers, making the steaks more tender. Don’t overcook. Dry, tough steaks are the worst, and cooking for too long is the most common way to get there. Since this cut is typically sliced rather thin, it cooks (and um, overcooks) really fast. To get perfect results, use my time chart below, or even better a meat thermometer. Always rest before serving. This lets the juices inside settle, which is a must for juicy beef! Avoid resting right in the pan, because the steak will overcook. Cut against the grain. Another step in breaking up the tough muscle fibers. I recommend this for any steak, but especially sirloin tip steak.
Like a different level of doneness? Use my steak time chart below:
Storage & Reheating
Store: Wrap the steaks tightly in plastic wrap or aluminum foil, or place them in an airtight container, and refrigerate for up to 3-4 days. Meal prep: Make the steak marinade and compound butter ahead of time. Store in the fridge until ready to use. Of course, you can (and please do!) also marinate up to 24 hours ahead. Reheat: Gently warm any leftovers in a skillet over low heat, until just heated through. Since sirloin tip steak is so thin, it does overcook easily, so be aware of that. Freeze: Let them cool completely, then wrap each steak tightly in plastic wrap followed by aluminum foil. Place them in airtight freezer bags, and freeze for up to 3 months.
Serving Suggestions
Now that you mastered the art of cooking this unusual cut of beef, let’s whip up some sides! Here are some of my favorites: Although leftovers taste pretty good on their own, I prefer to repurpose extra sirloin tip steak for something else, since at that point it’s not as amazing as it was freshly cooked. Try it in a leafy steak salad, warm the meat and serve it as steak and eggs, or chop it up and add to a sweet potato hash. It’s also great in sandwiches!
Potatoes – I typically make a side of roasted potato cubes, but roasted sweet potatoes or even mashed cauliflower would be just as delicious. Or just make some steak fries! Rice – Pair your sirloin tip steak with a simple side of white or brown rice. For a lighter option, make riced cauliflower instead. Veggies – I go with this option most often! My faves are crispy roasted brussels sprouts or roasted broccoli and cauliflower, but you can’t go wrong with some creamed spinach like a steakhouse does. When I want a super quick veggie side, I make air fryer cauliflower. Classic Steak Sides – Serve these juicy masterpieces with sauteed mushrooms on top, or fluffy air fryer baked potatoes on the side.
More Easy Steak Recipes
If you’re on the hunt for more simple and tasty steak recipes, check out these easy-to-make steak dishes that will impress everyone at the table: Please enter your first name for your account. Your saved recipe will also be sent to your email. Nutrition info does not include optional compound butter.
