In a medium bowl whisk together soy sauce, 2 tablespoons olive oil, Worcestershire sauce, lemon juice, minced garlic, brown sugar, black pepper, kosher salt and thyme until sugar dissolves.

Marinate Beef

Place trimmed sirloin tips into a zip-top bag or shallow dish and pour marinade over meat. Press out excess air, seal, and refrigerate for at least 30 minutes and up to 4 hours. Do not marinate longer than 4 hours to avoid texture breakdown.

Assembly & Cook

Preheat & Prepare Skewers

If using wooden skewers, soak them in water for 30 minutes before cooking. Remove steak tips from refrigerator 15 minutes before cooking to come closer to room temperature.

Thread Steak

When ready to cook, thread 2–3 pieces of steak onto each skewer (depending on size) leaving a little space between pieces so heat circulates. Reserve any remaining marinade for basting if desired, but discard any marinade that touched raw meat if not boiled.

Cook Steak Tips

Heat a heavy skillet or grill pan over medium-high heat until very hot. Add 1 tablespoon butter and 1 teaspoon olive oil. When butter foams and oil shimmers, add skewers in a single layer without crowding. Cook 2–3 minutes per side, turning to get a good sear and reaching an internal temperature of 125–130°F (51–54°C) for medium-rare or 135°F (57°C) for medium. Total cook time will be about 6–9 minutes depending on tip size. If using remaining marinade to baste, bring it to a boil in a small saucepan for at least 1 minute first.

Rest

Transfer cooked skewers to a plate and tent loosely with foil. Let rest 5 minutes to allow juices to redistribute.

Finish & Garnish

Brush skewers lightly with any finishing butter/oil left in the pan, sprinkle chopped parsley and a pinch of coarse sea salt over the tips. Serve warm on a platter.

Optional Dipping Sauce

While the meat rests, combine horseradish (or Dijon), sour cream, chopped chives, lemon juice and black pepper in a small bowl. Taste and adjust seasoning. Chill until ready to serve.