House Marinated Steak Tips Recipe

Make the marinade

In a medium bowl, whisk together soy sauce, olive oil, Worcestershire sauce, red wine vinegar, brown sugar, minced garlic, lemon juice, chopped rosemary, thyme, cracked black pepper, kosher salt, and red pepper flakes (if using) until sugar dissolves and mixture is uniform.

Marinate the steak

Place the sirloin tips in a large zip-top bag or nonreactive container. Pour the marinade over the meat, pressing out excess air from the bag and sealing it. Massage the marinade around the meat so all pieces are coated. Refrigerate for at least 2 hours and up to 12 hours. For best flavor and tenderness, aim for 4–8 hours. If marinating longer than 4 hours, turn the pieces occasionally so they all soak evenly.

Bring to temperature

About 30 minutes before cooking, remove the marinated steak from the refrigerator and let sit at room temperature still sealed (to avoid condensation). This helps the meat cook more evenly. Prepare a grill, cast-iron skillet, or heavy pan: preheat grill to medium-high (about 425–450°F / 220–230°C) or heat skillet over medium-high until very hot.

Pat dry and reserve marinade

Remove steak from marinade and place pieces on a plate lined with paper towels. Pat each piece dry — this promotes a good sear. Reserve the marinade. Discard any excess solids from the marinade by straining if you plan to use a small amount to baste (see note).

Sear the steak

If using a skillet: add 1 tablespoon neutral oil to the hot pan and swirl. Working in a single layer (do not overcrowd the pan), arrange the steak tips so pieces have space. Sear without moving until a deep brown crust forms, about 2–3 minutes per side depending on size. If using a grill: oil the grates and place pieces directly on the hot zone, 2–3 minutes per side. Aim for medium-rare to medium (internal temp 130–140°F / 54–60°C). Total cook time will be about 4–7 minutes depending on thickness and desired doneness.

Finish with butter

In the last 1 minute of cooking (in the skillet), add 2 tablespoons butter and a few whole garlic cloves if desired. Tilt the pan and spoon melted butter over the steak tips (basting) for glossy finish and added flavor. If on the grill, transfer to a cooler zone for 30–60 seconds and brush with melted butter if desired.

Rest the steak

Transfer cooked steak tips to a clean plate or cutting board and loosely tent with foil. Rest for 5 minutes to allow juices to redistribute—this keeps the meat juicy.

Slice and garnish

If pieces are larger, slice them against the grain into bite-sized portions. Sprinkle chopped parsley and sliced green onions over the steak tips. Squeeze a little lemon over top or serve lemon wedges on the side.

Serve immediately while warm with your choice of sides (rice, mashed potatoes, roasted vegetables, or a salad). Leftovers keep well refrigerated for up to 3 days.