Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
These marinated grilled steak tips are perfectly seared on the outside, yet tender and juicy on the inside. Prepare the meat on an outdoor grill or on an indoor grill pan for a quick and easy dinner!
Table of Contents
If you love grilled steak recipes, be sure to try this simple steak marinade for grilling, a popular flank steak marinade, and this London Broil marinade, too!
Mouthwatering thick-cut grilled steak tips are truly a classic summer meal! Nothing makes my boys happier at this time of year than some smoky, charred red meat. Whether it’s burgers, New York Strip steaks, beef tenderloin, or a simple steak tip marinade, one thing is certain: all of the men in my house will devour their dinner!
Why You’ll Love this Recipe
- Tender. Even if you’re not using super-tender tenderloin tips, classic sirloin tips can be a very tender, juicy cut of beef. With just a little help from a simple marinade, the less expensive cut is transformed into a very desirable dish.
- Smoky, Charred Flavor from the Grill. Once the meat is marinated, grilling is the best way to cook steak tips. Whether you’re using an indoor grill pan, a gas grill, or a charcoal grill, the high heat gives the meat a nice sear on the outside, while locking in the juices and flavor on the inside.
- Quick. Since it’s not a tough cut of meat (like a chuck roast or a brisket), you don’t need a low, slow cooking process. Instead, a quick char on the grill yields perfect steak tips every time. Bonus — you can eat sooner!
Ingredients for the Best Steak Tip Marinade
This is just a quick overview of the ingredients that you’ll need for our favorite steak tip marinade. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Soy sauce: I use less-sodium soy sauce, but any variety will work. This gives the marinade a salty, umami flavor. You can also sub with tamari or coconut aminos.
- Rice vinegar: a bright, acidic note that also tenderizes the meat. It has a slightly sweet taste, which pairs really well with the soy sauce in this marinade. If you don’t have rice vinegar on hand, you can substitute with another vinegar, such as balsamic or apple cider.
- Dried ginger powder (or grated fresh ginger): for a bit of zesty flavor.
- Honey: for sweetness, and to encourage browning and char on the grill. Substitute with brown sugar if you prefer.
- Garlic powder and green onions: for savory flavor.
- Oil: helps to transfer marinade flavors to the meat. I prefer a neutral oil with a high smoke point, such as canola oil, vegetable oil, or avocado oil. Olive oil will work, but its smoke point isn’t as high.
- Steak tips: also called “beef tips,” these are the tender pieces cut from beef tenderloin or sirloin. Do not substitute with stew beef, which usually contains tougher cuts of meat (such as a chuck roast or rump roast), and therefore needs to be cooked low and slow (rather than grilled). Use stew beef in recipes like beef stew, vegetable beef soup, beef barley soup, and beef burgundy.
Directions
Hooray for grilling season! This simple, healthy, and flavorful dinner is ready in just a few simple steps. You’ll find the detailed directions in the recipe card below, but here’s the overview:
- Whisk together the steak tip marinade.
- Marinate the meat in the fridge for at least 30 minutes.
- Place steak tips on grill for 4-5 minutes per side. Don’t forget to brush the grill grates with oil to prevent the meat from sticking.
- Garnish with chopped fresh herbs, such as fresh parsley or chives, for a bright, colorful finishing touch.
How Long to Grill Steak Tips
Total grilling time will depend on the size, shape and thickness of your steak tips, as well as the desired level of doneness. Here’s a handy chart that will help you determine the correct amount of time for your beef; however, keep in mind that a meat thermometer is always the most reliable way to know when the steak is ready.
- For medium-rare steak tips: about 4 minutes on each side, or an internal temperature of 130-135°F.
- For medium steak tips: about 5 minutes on each side, or an internal temperature of 135-145°F.
- For medium-well steak tips: about 6 minutes on each side, or an internal temperature of 145-155°F.
The internal temperature of the meat will continue to rise slightly as the meat rests when you take it off of the grill, so err on the side of caution and remove the meat as soon as it reaches the temperature range that you’re looking for.
Serving Suggestions
Pair the marinated grilled steak tips with wedge salad with buttermilk ranch dressing, Southern potato salad, vinegar coleslaw, grilled potatoes, rice, Jiffy cornbread with creamed corn, Southern succotash, okra and tomatoes, Southern-style green beans, or this classic pasta salad.
Preparation and Storage Tips
- Make ahead: You can prepare the marinade in advance and leave it in an airtight container in your refrigerator for up to 1 week.
- Marinating Time: Allow at least 30 minutes for the steak tips to marinate. If it’s more convenient, you can leave the steak tips in the marinade overnight.
- Leftover grilled steak tips will keep in an airtight container in the refrigerator for 3-4 days. Tuck the meat inside sandwiches the next day, or slice it and use it to top a steak salad!
- How to Freeze: Wrap the grilled meat tightly and store in the freezer for up to 2 months.
- How to Reheat: If reheating the cooked meat, you’ll want to be careful that you don’t cook it for too long and dry it out. To reheat the steak, place the grilled sirloin tips on a wire rack over a baking sheet. Warm in a 250°F oven just until the internal temperature of the meat reads 110°F. Total warming time will vary depending on the size, shape, and thickness of your steak.
Tips for Success
- The total grilling time will vary depending on the size and thickness of your meat, and on the temperature of your grill. As a result, an instant-read thermometer is always the best way to know when your steak tips are perfectly cooked. See the chart above for suggested cooking time and temp.
- Taste and season the steak with kosher salt and ground black pepper after cooking. The marinade has quite a bit of salt, so you might not need any extra.
- If you’re feeding a larger family, double the marinade ingredients and grill 2 pounds of steak tips instead of just 1 pound.
- For a spicy kick, add crushed red pepper flakes to your steak tips marinade.
More Steak Recipes to Try
How to Cook Filet Mignon in a Cast Iron Skillet
31 minutes mins
Smothered Round Steak
3 hours hrs 40 minutes mins
Flank Steak Fajitas
40 minutes mins
Marinated Grilled Steak Tips
Ingredients
- 1 lb. steak tips
- 2 chopped green onions
FOR THE MARINADE
- ½ cup less-sodium soy sauce
- 2 tablespoons rice vinegar (can substitute with balsamic vinegar)
- 1 teaspoon dried ginger powder (or 1 tablespoon grated fresh ginger)
- 3 tablespoons honey
- 1 teaspoon garlic powder
- ½ cup canola oil (or other neutral oil such as vegetable oil or avocado oil)
Instructions
- In a large bowl, whisk together all of the marinade ingredients until completely combined.
- Add the steak tips and green onions. Toss to coat. Cover and refrigerate for at least 30 minutes (or overnight). When ready to cook, allow the steak to sit on the counter and come to room temperature while you prepare the grill.
- Heat the grill over high heat. Remove steak tips from the marinade and discard the marinade. Brush the grates of the grill with oil (to prevent sticking) and place the steak tips directly on the grill. Grill for about 4 minutes on each side for medium-rare steak, 5 minutes for medium, and 6 minutes for medium-well. Total cooking time will vary depending on the size and thickness of your steak. For medium-rare, you’re looking for an internal temperature of 130-135 degrees F; for medium steak a temperature of 135-145 degrees F; for medium-well steak a temperature of 145-155 degrees F.
Notes
- Use the tender pieces cut from beef tenderloin or sirloin. Do not substitute with stew beef, which usually contains tougher cuts of meat (such as a chuck roast or rump roast), and therefore needs to be cooked low and slow (rather than grilled).
- Nutrition information provided is merely an estimate, assuming about 1 tablespoon of marinade per serving.
- An instant-read thermometer is always the best way to know when your steak tips are perfectly cooked. See the chart above for suggested cooking time and temp.
- Leftovers will keep in an airtight container in the refrigerator for 3-4 days. Tuck the meat inside sandwiches the next day, or slice it and use it to top a steak salad!
Nutrition
This recipe was originally published in June, 2020. It was updated in June, 2024.
Hi, great tips. I will definitley use these. I tried subscribing to your blog to get your future posts recieve to my email but it didn’t work. Could you please fix it for me. Thanks
Hi, Louis! Sure, I just added you to my mailing list, so definitely check your inbox to make sure that you received the confirmation email (it could have ended up in your junk mail or spam filter). Sorry that didn’t work for you!