Sirloin Steak Tips Recipe

Prepare marinade and marinate steak

In a medium bowl whisk together 1 tbs olive oil, soy sauce, balsamic vinegar, Worcestershire sauce, minced garlic, chopped rosemary, thyme, brown sugar, black pepper and 1/2 tsp salt until combined. Place the cubed sirloin in a resealable bag or shallow dish, pour marinade over the meat, massage to coat thoroughly, and refrigerate for at least 30 minutes and up to 4 hours. If marinating longer than 4 hours, reduce soy sauce to 2 tbs to avoid overly salty meat.

Bring to room temperature

About 20 minutes before cooking, remove the steak tips from the refrigerator and let them sit covered at room temperature to ensure even cooking.

Sear and finish steak tips

Heat a large heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–4 minutes). Add 1 tbs butter to the pan and swirl. Remove steak pieces from the marinade, letting excess drip off (reserve marinade). Add steak tips in a single layer without crowding (work in batches if necessary). Sear undisturbed for 2–3 minutes to develop a brown crust, flip and sear the other side 1–2 minutes for medium-rare (internal temp ~130–135°F / 55–57°C). Adjust time for desired doneness. Transfer cooked steak tips to a plate and tent with foil to rest for 5 minutes.

Optional pan sauce

If you want a quick sauce, lower heat to medium, pour the reserved marinade into the hot pan and bring to a simmer, scraping up browned bits. Cook 2–3 minutes to reduce and kill raw marinade, then swirl in any resting juices and the remaining 1 tbs butter. Spoon sauce over steak tips when serving.

Preheat oven and prepare potatoes

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it. Cut potatoes into 1/3-inch fries and place them in a bowl of cold water; soak for 10–15 minutes to remove excess starch (this helps crispness). Drain and pat completely dry with clean kitchen towels or paper towels.

Season and bake

Toss the dried fries with 2 tbs olive oil, garlic powder, dried oregano, dried basil, 3/4 tsp salt and 1/2 tsp black pepper to coat evenly. Spread fries in a single layer on the prepared baking sheet without overcrowding. Bake for 18–22 minutes, turning once halfway through, until golden and crisp at the edges. For extra crispness, finish under the broiler 1–2 minutes while watching closely.

Finish fries

Remove fries from the oven, immediately sprinkle with grated Parmesan and chopped fresh parsley (if using). Toss gently to distribute and season to taste with additional salt or pepper if needed.

Plate the rested steak tips alongside a generous portion of Italian fries. If you made the pan sauce, spoon it over the steak tips. Add a lemon wedge on the side for a bright finish and offer extra salt and pepper to taste.

Serve immediately while steak is warm and fries are crisp.