20 Juicy Sirloin Tip Steak Recipes for Grilling Enthusiasts

Bring on the sizzle! If you’re looking to fire up your grill and create mouthwatering meals that’ll have everyone asking for seconds, you’ve come to the right place. We’ve gathered 20 incredible sirloin tip steak recipes perfect for quick weeknight dinners or weekend feasts. From classic marinades to bold new flavors, get ready to discover your next grilling obsession.

Garlic Butter Sirloin Tip Steak

Revered for its robust flavor and tender texture, garlic butter sirloin tip steak transforms an affordable cut into an elegant centerpiece. Rich with aromatic garlic and herb-infused butter, this dish delivers restaurant-quality sophistication with straightforward preparation. Perfect for both weeknight dinners and special occasions, it promises to become a cherished addition to your culinary repertoire.

Ingredients

– 1.5 lbs sirloin tip steak
– 3 tbsp olive oil
– 4 cloves garlic
– 4 tbsp unsalted butter
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tbsp fresh rosemary
– 1/2 cup beef broth

Instructions

1. Pat the sirloin tip steak completely dry with paper towels to ensure proper searing.
2. Season both sides of the steak evenly with kosher salt and black pepper.
3. Heat 2 tablespoons of olive oil in a heavy skillet over medium-high heat until shimmering.
4. Place the steak in the hot skillet and sear for 4-5 minutes without moving to develop a deep brown crust.
5. Flip the steak using tongs and cook for another 4-5 minutes for medium-rare (internal temperature 135°F).
6. Transfer the steak to a cutting board and let it rest for 8 minutes to redistribute juices.
7. Reduce the skillet heat to medium and add the remaining 1 tablespoon of olive oil.
8. Mince the garlic cloves and sauté in the skillet for 30 seconds until fragrant but not browned.
9. Pour in the beef broth to deglaze the pan, scraping up all the browned bits with a wooden spoon.
10. Add the unsalted butter and chopped fresh rosemary, swirling the pan until the butter melts and emulsifies.
11. Slice the rested steak against the grain into 1/4-inch thick strips.
12. Return the sliced steak to the skillet and toss gently in the garlic butter sauce for 30 seconds.

Hearty and deeply satisfying, the steak boasts a beautifully caramelized exterior that gives way to tender, juicy slices. The luxurious garlic butter sauce clings to each piece, enhancing the natural beef flavors with aromatic rosemary notes. For an elevated presentation, serve over creamy polenta or alongside roasted root vegetables to soak up every drop of the rich pan sauce.

Grilled Sirloin Tip Steak with Chimichurri

Delightfully charred and bursting with herbaceous freshness, this grilled sirloin tip steak showcases how simple ingredients can transform into an extraordinary meal. Perfect for weeknight dinners or weekend gatherings, the vibrant chimichurri sauce elevates the beef’s natural richness with its bright, tangy notes. Each bite offers a harmonious balance of smoky, savory, and zesty flavors that will impress even the most discerning palates.

Ingredients

• 1.5 lbs sirloin tip steak
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup fresh parsley leaves
• 1/4 cup fresh oregano leaves
• 3 cloves garlic
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1/4 tsp red pepper flakes

Instructions

1. Pat the sirloin tip steak completely dry with paper towels to ensure proper searing.
2. Rub 2 tablespoons of olive oil evenly over both sides of the steak.
3. Season both sides of the steak with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
4. Preheat your grill to high heat, approximately 450°F, and clean the grates thoroughly.
5. Place the steak on the hottest part of the grill and cook for 5-6 minutes without moving to develop a deep crust.
6. Flip the steak using tongs and cook for another 5-6 minutes for medium-rare (130°F internal temperature).
7. Transfer the steak to a cutting board and let it rest for 8-10 minutes to allow juices to redistribute.
8. While the steak rests, combine 1 cup of fresh parsley leaves, 1/4 cup of fresh oregano leaves, and 3 cloves of garlic in a food processor.
9. Pulse the herbs and garlic until finely chopped but not pureed, about 10-12 pulses.
10. Transfer the herb mixture to a bowl and whisk in 1/4 cup of red wine vinegar, 1/2 cup of olive oil, and 1/4 teaspoon of red pepper flakes.
11. Slice the rested steak against the grain into 1/4-inch thick slices to ensure tenderness.
12. Arrange the sliced steak on a platter and spoon the chimichurri sauce generously over the top.

Velvety and juicy with a satisfying chew, the steak’s robust char pairs beautifully with the chimichurri’s vibrant acidity. Consider serving it alongside grilled asparagus or over a bed of creamy polenta to soak up the flavorful sauce. The herbaceous notes of the chimichurri cut through the steak’s richness, creating a memorable dining experience that feels both rustic and refined.

Pan-Seared Sirloin Tip Steak with Mushroom Sauce

Elegantly simple yet deeply satisfying, this pan-seared sirloin tip steak with mushroom sauce transforms humble ingredients into a restaurant-worthy meal. The combination of perfectly seared beef and earthy mushroom sauce creates a harmony of textures and flavors that feels both comforting and sophisticated. With careful attention to technique, you’ll achieve a beautiful crust on the steak while developing a rich, velvety sauce that clings perfectly to each slice.

Ingredients

– 1.5 lbs sirloin tip steak
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 8 oz cremini mushrooms
– 2 cloves garlic
– 1/2 cup dry red wine
– 1 cup beef broth
– 2 tbsp unsalted butter
– 1 tbsp fresh thyme

Instructions

1. Pat the sirloin tip steak completely dry with paper towels and season both sides evenly with kosher salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
3. Place the steak in the hot skillet and sear undisturbed for 4-5 minutes until a deep brown crust forms.
4. Flip the steak using tongs and cook for another 4-5 minutes for medium-rare (internal temperature of 130°F).
5. Transfer the steak to a cutting board and let rest for 10 minutes to allow juices to redistribute.
6. While the steak rests, slice cremini mushrooms into 1/4-inch thick pieces and mince garlic cloves.
7. Add mushrooms to the same skillet and cook over medium heat for 6-8 minutes until browned and tender.
8. Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
9. Pour in dry red wine, scraping the bottom of the skillet to incorporate all the browned bits.
10. Simmer the wine until reduced by half, about 3-4 minutes.
11. Add beef broth and fresh thyme, then simmer for 5-7 minutes until the sauce thickens slightly.
12. Remove the skillet from heat and swirl in unsalted butter until the sauce becomes glossy and emulsified.
13. Slice the rested steak against the grain into 1/2-inch thick pieces.
14. Arrange the sliced steak on plates and spoon the mushroom sauce over the top.

Knife-tender slices reveal a perfectly pink interior that contrasts beautifully with the savory mushroom sauce clinging to each piece. The earthy mushrooms and rich wine reduction create layers of flavor that complement the beef’s natural sweetness. For an elegant presentation, serve alongside creamy mashed potatoes or roasted root vegetables to soak up every drop of the luxurious sauce.

Marinated Sirloin Tip Steak with Balsamic Glaze

Nothing elevates the humble steak quite like a thoughtful marinade and reduction glaze, transforming simple sirloin tips into a dish worthy of any dinner party. Nestled between robust garlic and aromatic rosemary, the steak absorbs complex flavors before meeting a sweet-tart balsamic finish. Now, let’s create this masterpiece that balances tender texture with sophisticated taste.

Ingredients

• 2 lbs sirloin tip steak
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp black pepper
• 1/2 tsp salt

Instructions

1. Combine 3 cloves minced garlic, 2 tbsp chopped rosemary, 1/2 cup olive oil, 1/4 cup balsamic vinegar, 2 tbsp soy sauce, 1 tbsp honey, 1 tsp black pepper, and 1/2 tsp salt in a large bowl.
2. Place 2 lbs sirloin tip steak in the marinade, turning to coat all surfaces completely.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or up to 12 hours for maximum flavor penetration.
4. Remove steak from refrigerator 30 minutes before cooking to bring it to room temperature for even cooking.
5. Heat a cast-iron skillet over medium-high heat until a drop of water sizzles and evaporates immediately.
6. Remove steak from marinade, letting excess drip off, and reserve the marinade in a separate saucepan.
7. Sear steak in the hot skillet for 5-6 minutes without moving to develop a deep brown crust.
8. Flip steak using tongs and cook for another 5-6 minutes until internal temperature reaches 135°F for medium-rare.
9. Transfer steak to a cutting board and let rest for 8 minutes to allow juices to redistribute.
10. While steak rests, bring reserved marinade to a boil over medium heat, then reduce to a simmer for 5 minutes until slightly thickened.
11. Slice steak against the grain into 1/2-inch thick pieces to ensure tenderness.
12. Drizzle reduced balsamic glaze over sliced steak just before serving.

Perfectly rested steak yields a juicy, pink interior contrasted by a caramelized crust, while the reduced glaze adds glossy sweetness that cuts through the richness. Pair this elegant entrée with roasted root vegetables or a simple arugula salad to complement its bold flavors, making it equally suited for weeknight dinners or celebratory gatherings where presentation matters as much as taste.

Slow-Cooked Sirloin Tip Steak in Red Wine

Wrapped in the rich aromas of simmering wine and herbs, this slow-cooked sirloin tip steak transforms humble ingredients into an extraordinary comfort dish perfect for chilly evenings. With patience as your primary ingredient, the beef becomes impossibly tender while the red wine reduces to a luxurious, glossy sauce that clings beautifully to each slice. This method proves that even economical cuts can achieve restaurant-worthy results when treated with care and time.

Ingredients

– 2 pounds sirloin tip steak
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 large yellow onion
– 3 cloves garlic
– 2 cups dry red wine
– 1 cup beef broth
– 2 sprigs fresh rosemary
– 2 bay leaves

Instructions

1. Pat the sirloin tip steak completely dry with paper towels to ensure proper browning.
2. Season both sides of the steak evenly with kosher salt and black pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
4. Sear the steak for 4-5 minutes per side until deeply browned, developing a flavorful crust.
5. Transfer the seared steak to a plate, reserving any rendered fat in the pot.
6. Thinly slice the yellow onion and mince the garlic cloves.
7. Sauté the onion in the reserved fat over medium heat for 6-8 minutes until translucent and lightly caramelized.
8. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
9. Pour in the dry red wine, using a wooden spoon to scrape any browned bits from the bottom of the pot.
10. Add the beef broth, fresh rosemary sprigs, and bay leaves to the pot.
11. Return the seared steak to the pot, ensuring it’s partially submerged in the liquid.
12. Bring the liquid to a gentle simmer, then immediately reduce heat to low.
13. Cover the pot and maintain a bare simmer for 2.5-3 hours until the steak is fork-tender.
14. Remove the steak from the pot and let it rest for 10 minutes before slicing against the grain.
15. Meanwhile, increase heat to medium-high and reduce the cooking liquid by half, about 10-12 minutes, until it coats the back of a spoon.
16. Discard the rosemary stems and bay leaves before serving.
This tender steak practically melts at the touch of a fork, having absorbed the complex flavors of robust red wine and aromatic herbs. The resulting sauce boasts a velvety texture and deep, concentrated flavor that elevates simple mashed potatoes or creamy polenta. Transform leftovers into exquisite steak sandwiches or shred the meat for luxurious tacos with caramelized onions.

Spicy Cajun Sirloin Tip Steak

Wrapped in the bold, aromatic embrace of Cajun spices, this sirloin tip steak transforms humble ingredients into an elegant centerpiece worthy of any sophisticated dinner table. The complex layers of paprika, garlic, and cayenne create a beautifully caramelized crust that locks in the steak’s natural juices, while the careful cooking technique ensures perfect doneness from edge to center. This dish celebrates the vibrant soul of Southern cooking while maintaining the refined execution expected in contemporary American cuisine.

Ingredients

– 1.5 lbs sirloin tip steak
– 2 tbsp olive oil
– 1 tbsp smoked paprika
– 2 tsp garlic powder
– 1 tsp onion powder
– 1 tsp dried oregano
– 1/2 tsp cayenne pepper
– 1/2 tsp black pepper
– 1 tsp salt
– 3 tbsp unsalted butter
– 2 cloves garlic, crushed
– 2 sprigs fresh thyme

Instructions

1. Pat the 1.5 lbs sirloin tip steak completely dry with paper towels to ensure proper searing.
2. Combine 1 tbsp smoked paprika, 2 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1/2 tsp cayenne pepper, 1/2 tsp black pepper, and 1 tsp salt in a small bowl.
3. Rub the spice mixture evenly over all surfaces of the steak, pressing gently to adhere.
4. Let the seasoned steak rest at room temperature for 30 minutes to allow flavors to penetrate.
5. Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering but not smoking.
6. Place the steak in the hot skillet and sear undisturbed for 4 minutes to develop a deep brown crust.
7. Flip the steak using tongs and cook for another 4 minutes on the second side.
8. Reduce heat to medium and add 3 tbsp unsalted butter, 2 crushed garlic cloves, and 2 sprigs fresh thyme to the skillet.
9. Continuously spoon the melted butter mixture over the steak for 2 minutes, tilting the pan to collect the butter.
10. Insert an instant-read thermometer into the thickest part of the steak and cook until it reaches 130°F for medium-rare.
11. Transfer the steak to a cutting board and let rest for 8 minutes to allow juices to redistribute.
12. Slice the steak against the grain into 1/4-inch thick pieces.
For maximum flavor impact, serve this beautifully marbled steak sliced thin against the grain, revealing its perfect pink interior contrasted by the dark, spicy crust. The rendered butter infusion creates a luxurious mouthfeel that balances the cayenne’s heat, while the thyme’s herbal notes provide elegant complexity. Consider serving over creamy stone-ground grits or alongside roasted sweet potatoes to complement the spice profile.

Asian-Inspired Soy-Ginger Sirloin Tip Steak

Unveiling a masterpiece of cross-cultural culinary artistry, this Asian-inspired soy-ginger sirloin tip steak transforms humble ingredients into an extraordinary dining experience. Perfectly balancing savory depth with bright, aromatic notes, this dish elevates weeknight cooking to restaurant-quality sophistication while remaining remarkably approachable for home chefs of all skill levels.

Ingredients

– 1.5 lbs sirloin tip steak
– 3 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tbsp grated fresh ginger
– 2 cloves minced garlic
– 1 tbsp honey
– 1 tsp sesame oil
– 2 tbsp vegetable oil
– 2 sliced green onions
– 1 tsp toasted sesame seeds

Instructions

1. Pat the sirloin tip steak completely dry with paper towels to ensure proper searing.
2. Whisk together soy sauce, rice vinegar, grated ginger, minced garlic, honey, and sesame oil in a medium bowl.
3. Place the steak in a resealable plastic bag and pour in the marinade, ensuring the meat is fully coated.
4. Refrigerate the marinating steak for exactly 45 minutes—this timing allows optimal flavor penetration without breaking down the meat’s texture.
5. Remove the steak from the marinade and let it rest at room temperature for 15 minutes to promote even cooking.
6. Heat vegetable oil in a heavy-bottomed skillet over medium-high heat until it shimmers visibly.
7. Place the steak in the hot skillet and sear undisturbed for 4 minutes to develop a deep golden-brown crust.
8. Flip the steak using tongs and cook for another 4 minutes for medium-rare, or until the internal temperature reaches 135°F on an instant-read thermometer.
9. Transfer the steak to a cutting board and let it rest for exactly 8 minutes—this crucial step allows juices to redistribute throughout the meat.
10. Slice the steak against the grain into ¼-inch thick pieces to maximize tenderness.
11. Arrange the sliced steak on a serving platter and garnish with sliced green onions and toasted sesame seeds.

Buttery tender with a beautifully caramelized exterior, this steak delivers complex layers of umami-rich soy and zesty ginger that dance across the palate. Consider serving the sliced steak over jasmine rice to catch every drop of the exquisite marinade, or tuck the slices into warm tortillas with crisp cucumber matchsticks for an unexpected fusion twist.

Herb-Crusted Sirloin Tip Steak

Beneath a golden, aromatic crust lies one of the most satisfying cuts for the home cook—the sirloin tip steak, transformed through a simple yet sophisticated herb treatment that elevates it beyond the ordinary weeknight dinner.

Ingredients

– 2 sirloin tip steaks (about 1.5 lbs total)
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp Dijon mustard
– 1/4 cup breadcrumbs
– 2 tbsp fresh parsley, finely chopped
– 1 tbsp fresh rosemary, finely chopped
– 1 tsp fresh thyme leaves
– 2 garlic cloves, minced

Instructions

1. Preheat your oven to 400°F and place a cast-iron skillet in the oven to heat for 15 minutes.
2. Pat the sirloin tip steaks completely dry with paper towels to ensure proper searing.
3. Rub the steaks evenly with olive oil, then season both sides with kosher salt and black pepper.
4. Carefully remove the hot skillet from the oven using oven mitts and place it over medium-high heat on the stovetop.
5. Sear the steaks for 3 minutes per side until a deep brown crust forms, resisting the urge to move them during cooking.
6. Remove the steaks from the skillet and brush the top of each steak with Dijon mustard using a pastry brush.
7. Combine breadcrumbs, parsley, rosemary, thyme, and minced garlic in a small bowl, mixing thoroughly.
8. Press the herb mixture firmly onto the mustard-coated surface of each steak, creating an even layer.
9. Return the steaks to the hot skillet and transfer to the preheated oven.
10. Roast for 8-10 minutes for medium-rare (internal temperature of 135°F) or until desired doneness.
11. Remove the skillet from the oven and transfer the steaks to a cutting board.
12. Let the steaks rest for 5 minutes before slicing against the grain to ensure maximum tenderness.

Every slice reveals a perfectly pink interior contrasted by the crisp, fragrant herb crust that crackles with each bite. The garlic and rosemary infuse the beef with earthy depth, while the Dijon mustard provides a subtle tang that cuts through the richness. For an elegant presentation, fan the slices over creamy polenta or alongside roasted root vegetables that complement the herbaceous notes.

Sirloin Tip Steak Fajitas

Bold, beautiful, and brimming with vibrant flavors, sirloin tip steak fajitas transform humble ingredients into a celebratory meal that feels both rustic and refined. Marinated steak sizzles alongside colorful peppers and onions, creating an aromatic spectacle that promises a truly memorable dining experience. This classic dish delivers the perfect balance of tender protein and crisp vegetables wrapped in warm tortillas.

Ingredients

– 1.5 lbs sirloin tip steak
– 3 tbsp olive oil
– 2 tbsp lime juice
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 large yellow onion
– 1 red bell pepper
– 1 green bell pepper
– 8 flour tortillas
– 2 tbsp vegetable oil

Instructions

1. Combine 2 tablespoons olive oil, lime juice, minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper in a large bowl to create the marinade.
2. Place the sirloin tip steak in the marinade, ensuring all surfaces are thoroughly coated, then cover and refrigerate for at least 2 hours or up to 8 hours for maximum flavor penetration.
3. Remove the marinated steak from the refrigerator 30 minutes before cooking to allow it to reach room temperature for more even cooking.
4. Slice the yellow onion and both bell peppers into uniform 1/4-inch strips to ensure they cook at the same rate.
5. Heat 1 tablespoon vegetable oil in a large cast-iron skillet over high heat until it shimmers, about 2 minutes.
6. Pat the marinated steak dry with paper towels to promote proper browning, then sear for 4-5 minutes per side until a deep brown crust forms.
7. Transfer the seared steak to a cutting board and let it rest for 8 minutes to allow juices to redistribute throughout the meat.
8. While the steak rests, heat the remaining tablespoon of vegetable oil in the same skillet over medium-high heat.
9. Add the sliced onions and peppers to the hot skillet, cooking for 6-8 minutes while stirring frequently until they develop slight charring but retain some crispness.
10. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
11. Slice the rested steak against the grain into thin 1/4-inch strips to ensure maximum tenderness.
12. Combine the sliced steak with the sautéed vegetables in the skillet, tossing gently to incorporate all components.
Just before serving, the sizzling platter releases aromatic steam that carries the scent of charred peppers and seasoned beef. The steak remains remarkably tender with a subtle smokiness from the paprika, while the vegetables provide contrasting crispness against the soft tortillas. For an elegant presentation, arrange the components separately on a large wooden board with fresh lime wedges and allow guests to build their own creations.

Peppercorn-Crusted Sirloin Tip Steak

Vividly marbled and promising profound flavor, this peppercorn-crusted sirloin tip steak elevates the humble cut through a bold, aromatic crust and precise cooking technique. Each bite delivers a symphony of textures, from the crackling pepper exterior to the tender, juicy interior that melts effortlessly on the tongue. Perfect for an intimate dinner or celebratory meal, it transforms simple ingredients into an unforgettable culinary experience.

Ingredients

• 1 ½ pounds sirloin tip steak
• 2 tablespoons whole black peppercorns
• 1 teaspoon kosher salt
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons unsalted butter
• 2 sprigs fresh thyme
• ¼ cup dry red wine
• ½ cup beef broth

Instructions

1. Pat the sirloin tip steak completely dry with paper towels to ensure a proper sear.
2. Coarsely crush the whole black peppercorns using a spice grinder or mortar and pestle until they resemble coarse crumbs.
3. Press the crushed peppercorns and kosher salt firmly onto both sides of the steak, creating an even crust.
4. Heat the olive oil in a heavy-bottomed skillet over medium-high heat until it shimmers, about 2 minutes.
5. Sear the steak for 4-5 minutes per side until a deep brown crust forms, resisting the urge to move it for maximum caramelization.
6. Reduce heat to medium, add the minced garlic, unsalted butter, and fresh thyme sprigs to the skillet.
7. Baste the steak continuously with the butter mixture for 2 minutes, tilting the pan to pool the fats.
8. Insert an instant-read thermometer into the thickest part of the steak; remove at 130°F for medium-rare.
9. Transfer the steak to a cutting board and let it rest for 8 minutes to allow juices to redistribute.
10. Pour the dry red wine into the hot skillet, scraping up any browned bits with a wooden spoon.
11. Add the beef broth and simmer for 3-4 minutes until the sauce reduces by half and coats the back of a spoon.

Yielding to the knife with buttery tenderness, the steak’s robust pepper crust gives way to a rosy, succulent interior that pairs beautifully with the rich pan sauce. Consider slicing it thinly against the grain and serving over creamy polenta or alongside roasted root vegetables to highlight its earthy notes.

Smoked Sirloin Tip Steak with Coffee Rub

Luxuriously aromatic and deeply flavorful, this smoked sirloin tip steak elevates humble cuts through the magic of low-and-slow cooking and an unexpected coffee rub. The rich, earthy notes of coffee create a beautiful crust that complements the steak’s natural beefiness, while smoking imparts a subtle wood-kissed complexity. Perfect for weekend gatherings or when you want to transform an ordinary meal into something extraordinary.

Ingredients

– 2 lbs sirloin tip steak
– 2 tbsp finely ground coffee
– 1 tbsp brown sugar
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/2 tsp cayenne pepper
– 2 tbsp olive oil

Instructions

1. Pat the sirloin tip steak completely dry with paper towels to ensure proper crust formation.
2. Combine 2 tbsp finely ground coffee, 1 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp cayenne pepper in a small bowl.
3. Rub 2 tbsp olive oil evenly over all surfaces of the steak to help the seasoning adhere.
4. Press the coffee rub mixture firmly onto all sides of the steak, creating an even coating.
5. Let the seasoned steak rest at room temperature for 30 minutes to allow flavors to penetrate.
6. Preheat your smoker to 225°F using hickory or oak wood chips for optimal smoke flavor.
7. Place the steak directly on the smoker grate and insert a meat thermometer into the thickest part.
8. Smoke the steak until the internal temperature reaches 125°F for medium-rare, approximately 60-90 minutes.
9. Remove the steak from the smoker and let it rest on a cutting board for 10 minutes to redistribute juices.
10. Slice the steak against the grain into 1/4-inch thick pieces for maximum tenderness.
A magnificent crust gives way to perfectly pink, smoke-infused interior that melts with each bite. The coffee rub creates complex bitter-sweet notes that dance alongside the beef’s natural richness, while the slicing technique ensures every piece remains exceptionally tender. Serve over creamy polenta or alongside roasted root vegetables to complement the deep, smoky flavors.

Grilled Sirloin Tip Steak and Vegetable Skewers

Zestfully embracing the transition from summer’s bounty to autumn’s crisp evenings, these grilled sirloin tip steak and vegetable skewers offer a perfect harmony of smoky char and tender textures. Marinated sirloin tips mingle with vibrant seasonal vegetables, creating a complete meal that celebrates open-flame cooking at its most elegant.

Ingredients

• 1.5 lbs sirloin tip steak
• 1/4 cup olive oil
• 3 tbsp soy sauce
• 2 tbsp Worcestershire sauce
• 2 cloves garlic
• 1 tsp black pepper
• 1 red bell pepper
• 1 yellow bell pepper
• 1 red onion
• 8 oz cremini mushrooms
• 1 zucchini

Instructions

1. Cut the sirloin tip steak into 1.5-inch cubes, trimming any excess fat.
2. Mince the garlic cloves finely using a sharp knife or garlic press.
3. Whisk together the olive oil, soy sauce, Worcestershire sauce, minced garlic, and black pepper in a medium bowl.
4. Place the steak cubes in a resealable plastic bag and pour the marinade over them, ensuring all pieces are coated.
5. Refrigerate the marinating steak for exactly 2 hours to allow flavors to penetrate while keeping the meat tender.
6. Cut the red bell pepper, yellow bell pepper, and red onion into 1.5-inch pieces.
7. Slice the zucchini into 1-inch thick rounds and wipe the cremini mushrooms clean with a damp paper towel.
8. Soak 8 wooden skewers in water for 30 minutes to prevent burning on the grill.
9. Preheat your grill to medium-high heat, approximately 425°F, and oil the grates lightly.
10. Thread the marinated steak cubes alternately with the prepared vegetables onto the soaked skewers.
11. Place the skewers on the preheated grill and cook for 4 minutes without moving them to achieve proper grill marks.
12. Flip the skewers using tongs and cook for another 4 minutes for medium-rare doneness (internal temperature of 135°F).
13. Rotate the skewers a quarter turn and grill for 2 minutes to create cross-hatch marks.
14. Flip and repeat the quarter turn on the opposite side, grilling for 2 final minutes.
15. Transfer the skewers to a clean platter and let rest for 5 minutes before serving to allow juices to redistribute.

Unmistakably satisfying, the tender sirloin tips boast a savory crust that yields to juicy interior, while the vegetables maintain a delightful crisp-tender balance with smoky sweetness. Serve these skewers arranged over creamy polenta or alongside a bright arugula salad to cut through the richness, creating a composed plate worthy of any autumn gathering.

Blue Cheese-Stuffed Sirloin Tip Steak

Nestled between the realms of rustic comfort and sophisticated dining, this blue cheese-stuffed sirloin tip steak elevates the humble cut through artful preparation and bold flavor layering. Perfect for both weeknight dinners and special occasions, the dish showcases how simple techniques can transform quality ingredients into something extraordinary. The rich, creamy blue cheese filling melts into the tender steak, creating pockets of umami that complement the savory crust.

Ingredients

– 2 pounds sirloin tip steak
– 4 ounces blue cheese, crumbled
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 2 cloves garlic, minced
– 1 tablespoon fresh thyme leaves
– 1/2 cup beef broth

Instructions

1. Preheat your oven to 400°F and position a rack in the center.
2. Using a sharp knife, create a horizontal pocket in each steak by slicing through the center, being careful not to cut through the edges.
3. Combine blue cheese, minced garlic, and thyme leaves in a small bowl.
4. Stuff each steak pocket evenly with the blue cheese mixture, pressing gently to distribute.
5. Secure the openings with toothpicks to prevent filling leakage during cooking.
6. Pat the steaks dry with paper towels to ensure proper browning.
7. Season both sides of each steak evenly with kosher salt and black pepper.
8. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
9. Sear steaks for 3 minutes per side until a deep brown crust forms.
10. Transfer the skillet to the preheated oven and roast for 8-10 minutes for medium-rare.
11. Remove steaks from the skillet and let rest on a cutting board for 5 minutes.
12. While steaks rest, return the skillet to medium heat and deglaze with beef broth, scraping up browned bits.
13. Simmer the pan sauce for 2 minutes until slightly reduced.
14. Remove toothpicks from steaks and slice against the grain into 1-inch thick portions.
15. Drizzle the warm pan sauce over the sliced steak before serving.

Zesty and complex, the creamy blue cheese filling creates molten pockets that contrast beautifully with the steak’s savory crust. Serve alongside roasted root vegetables or atop a bed of arugula dressed with lemon vinaigrette to balance the richness. The tender texture and bold flavors make this dish particularly memorable when paired with a full-bodied red wine that can stand up to the intensity of the blue cheese.

Sirloin Tip Steak Salad with Avocado Dressing

Heralding the perfect balance between hearty satisfaction and fresh elegance, this sirloin tip steak salad brings together robust flavors with creamy avocado dressing. Imagine tender, perfectly seared steak resting atop crisp greens, drizzled with a velvety emulsion that elevates every bite. Here, we transform simple ingredients into a sophisticated meal that feels both indulgent and refreshingly light.

Ingredients

– 1 lb sirloin tip steak
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 6 cups mixed greens
– 1 ripe avocado
– 1/4 cup Greek yogurt
– 2 tbsp lime juice
– 1 garlic clove
– 1/4 cup water
– 1/4 cup cherry tomatoes
– 1/4 cup red onion

Instructions

1. Pat the sirloin tip steak completely dry with paper towels and season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 2 tbsp olive oil in a cast-iron skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
3. Place the steak in the hot skillet and sear undisturbed for 4 minutes to develop a deep brown crust.
4. Flip the steak using tongs and cook for another 4 minutes for medium-rare (internal temperature 135°F).
5. Transfer the steak to a cutting board and let it rest for 8 minutes to allow juices to redistribute.
6. While the steak rests, combine 1 ripe avocado, 1/4 cup Greek yogurt, 2 tbsp lime juice, 1 minced garlic clove, and 1/4 cup water in a blender.
7. Blend the dressing on high speed for 45 seconds until completely smooth and creamy.
8. Thinly slice 1/4 cup red onion and halve 1/4 cup cherry tomatoes.
9. Arrange 6 cups mixed greens in a large serving bowl and top with the sliced onions and tomatoes.
10. Slice the rested steak against the grain into 1/4-inch thick strips.
11. Arrange the steak slices over the salad and drizzle generously with the avocado dressing.

Creamy avocado dressing clings to each leaf while the seared steak provides a satisfying contrast of textures. The bright acidity from fresh lime cuts through the richness, creating a harmonious balance on the palate. For an elegant presentation, serve this salad family-style with extra dressing on the side for those who desire an extra creamy coating.

Beer-Marinated Sirloin Tip Steak

Crafted with care and culinary finesse, this beer-marinated sirloin tip steak transforms an affordable cut into an extraordinary centerpiece. The robust marinade, featuring dark ale and aromatic spices, tenderizes the meat while building complex layers of flavor that develop beautifully during cooking. This elegant preparation proves that exceptional dining experiences need not rely on premium cuts alone.

Ingredients

– 2 pounds sirloin tip steak
– 12 ounces dark ale
– 1/4 cup olive oil
– 3 tablespoons Worcestershire sauce
– 2 tablespoons brown sugar
– 4 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1 teaspoon black pepper
– 1/2 teaspoon salt
– 2 tablespoons vegetable oil

Instructions

1. Combine 12 ounces dark ale, 1/4 cup olive oil, 3 tablespoons Worcestershire sauce, 2 tablespoons brown sugar, 4 minced garlic cloves, 1 teaspoon smoked paprika, 1 teaspoon black pepper, and 1/2 teaspoon salt in a large resealable bag.
2. Add 2 pounds sirloin tip steak to the marinade, ensuring complete coverage by massaging the bag.
3. Refrigerate the marinating steak for exactly 8 hours, turning the bag once halfway through to distribute flavors evenly.
4. Remove steak from refrigerator 30 minutes before cooking to reach room temperature for even cooking.
5. Preheat grill or grill pan to high heat (450°F) and brush with 2 tablespoons vegetable oil to prevent sticking.
6. Pat steak dry with paper towels to ensure proper searing and caramelization.
7. Place steak on hot grill and cook undisturbed for 5 minutes to develop a deep crust.
8. Flip steak using tongs and cook for another 5 minutes for medium-rare (internal temperature 130°F).
9. Transfer steak to a cutting board and let rest for 10 minutes to allow juices to redistribute throughout the meat.
10. Slice steak against the grain into 1/4-inch thick pieces to maximize tenderness.
What emerges is a steak with a beautifully caramelized crust giving way to remarkably tender, juicy interior. The beer marinade imparts subtle malty notes that complement the beef’s natural richness without overwhelming it. Consider serving these elegant slices over creamy polenta or alongside roasted root vegetables to create a complete, sophisticated meal that celebrates both texture and depth of flavor.

Lemon-Herb Sirloin Tip Steak

Perfectly balancing bright citrus notes with earthy herbs, this lemon-herb sirloin tip steak transforms an economical cut into an elegant centerpiece. Pan-searing creates a beautifully caramelized crust while keeping the interior tender and juicy. The vibrant marinade infuses every bite with refreshing complexity that belies its simple preparation.

Ingredients

• 1.5 lbs sirloin tip steak
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter

Instructions

1. Pat the sirloin tip steak completely dry with paper towels to ensure proper browning.
2. Whisk together olive oil, lemon juice, minced garlic, chopped rosemary, thyme leaves, kosher salt, and black pepper in a shallow dish.
3. Coat the steak thoroughly with the marinade, cover, and refrigerate for at least 2 hours or up to 8 hours for maximum flavor penetration.
4. Remove the steak from refrigerator 30 minutes before cooking to bring it to room temperature for even cooking.
5. Heat a heavy skillet over medium-high heat until very hot, about 3-4 minutes.
6. Place the steak in the dry, hot skillet and sear undisturbed for 4-5 minutes to develop a deep brown crust.
7. Flip the steak using tongs and cook for another 4-5 minutes for medium-rare, or until internal temperature reaches 130°F on an instant-read thermometer.
8. Add unsalted butter to the skillet during the last minute of cooking, tilting the pan to baste the steak continuously with the melted butter.
9. Transfer the steak to a cutting board and let rest for 8-10 minutes to allow juices to redistribute throughout the meat.
10. Slice the steak against the grain into 1/4-inch thick pieces to ensure maximum tenderness.

What emerges is steak with a crackling herb-crusted exterior giving way to remarkably tender, pink-centered meat. The bright lemon cuts through the richness while the rosemary and thyme provide earthy depth that lingers pleasantly. Consider serving thin slices over a bed of arugula with shaved Parmesan, or alongside roasted fingerling potatoes to soak up the flavorful pan juices.

Sirloin Tip Steak Tacos with Pineapple Salsa

Zestfully bridging the gap between sophisticated steakhouse fare and casual weeknight dining, these sirloin tip steak tacos offer a brilliant juxtaposition of savory and sweet. Marbled sirloin tips, when properly seared and thinly sliced, provide remarkable tenderness against the vibrant acidity of fresh pineapple salsa. This elegant yet approachable dish transforms humble ingredients into something truly celebratory.

Ingredients

– 1.5 lbs sirloin tip steak
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tsp chili powder
– 1/2 tsp cumin
– 2 cups diced fresh pineapple
– 1/4 cup finely chopped red onion
– 1/4 cup chopped cilantro
– 1 jalapeño, seeded and minced
– 2 tbsp lime juice
– 8 corn tortillas
– 1 avocado, sliced

Instructions

1. Pat the sirloin tip steak completely dry with paper towels to ensure proper searing.
2. Rub the steak evenly with olive oil, then season all sides with kosher salt, black pepper, chili powder, and cumin.
3. Preheat a cast-iron skillet over medium-high heat until a drop of water sizzles and evaporates immediately.
4. Place the seasoned steak in the hot skillet and sear for 4-5 minutes without moving to develop a deep brown crust.
5. Flip the steak using tongs and cook for another 4-5 minutes until the internal temperature reaches 135°F for medium-rare.
6. Transfer the steak to a cutting board and let it rest for exactly 8 minutes to allow juices to redistribute.
7. While the steak rests, combine diced pineapple, red onion, cilantro, minced jalapeño, and lime juice in a medium bowl.
8. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted.
9. Thinly slice the rested steak against the grain at a 45-degree angle for maximum tenderness.
10. Assemble tacos by placing sliced steak on warm tortillas, topping with pineapple salsa and avocado slices.

Flawlessly balanced, these tacos offer a textural symphony where the juicy, medium-rare steak contrasts beautifully with the crisp pineapple salsa and creamy avocado. The caramelized crust on the sirloin provides a savory depth that plays wonderfully against the salsa’s bright acidity. For an elegant presentation, serve them open-faced on a platter garnished with extra cilantro sprigs and lime wedges for squeezing at the table.

Rosemary-Garlic Sirloin Tip Steak

Unveiling the perfect centerpiece for an intimate dinner, this rosemary-garlic sirloin tip steak transforms humble ingredients into an extraordinary culinary experience. The aromatic blend of fresh herbs and garlic creates a sophisticated crust that locks in the steak’s natural juices, promising restaurant-quality results from your own kitchen. Each slice reveals a beautifully tender interior that melts with every bite, making this dish both impressive and approachable for home cooks.

Ingredients

– 1.5 lbs sirloin tip steak
– 3 tbsp olive oil
– 4 cloves garlic, minced
– 2 tbsp fresh rosemary, chopped
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp unsalted butter

Instructions

1. Remove the steak from refrigeration and pat completely dry with paper towels, then let it rest at room temperature for 30 minutes to ensure even cooking.
2. Combine olive oil, minced garlic, chopped rosemary, kosher salt, and black pepper in a small bowl to create the marinade.
3. Rub the marinade mixture evenly over all surfaces of the steak, coating both sides thoroughly.
4. Preheat a cast-iron skillet over medium-high heat until a drop of water sizzles and evaporates immediately upon contact.
5. Place the steak in the hot skillet and sear undisturbed for 4 minutes to develop a deep golden-brown crust.
6. Flip the steak using tongs and cook for another 4 minutes on the second side for medium-rare doneness.
7. Insert an instant-read thermometer into the thickest part of the steak; remove from heat when it registers 130°F for medium-rare.
8. Add butter to the skillet and baste the steak continuously for 1 minute, tilting the pan to pool the melted butter.
9. Transfer the steak to a cutting board and let it rest for 8 minutes before slicing to allow juices to redistribute.
10. Slice the steak against the grain into 1/4-inch thick pieces for maximum tenderness.

Remarkably tender with a crisp, herbaceous crust, this steak offers a beautiful contrast between the savory garlic notes and the pine-like aroma of fresh rosemary. The butter basting creates a luxurious glaze that enhances the natural beef flavors without overwhelming them. For an elegant presentation, arrange the sliced steak over creamy mashed potatoes or alongside roasted root vegetables to soak up the flavorful pan juices.

Teriyaki Sirloin Tip Steak Stir-Fry

Unveiling a dish that masterfully balances sweet and savory notes, this Teriyaki Sirloin Tip Steak Stir-Fry transforms humble ingredients into an elegant weeknight masterpiece. Tender sirloin tips glazed in a glossy teriyaki sauce mingle with crisp vegetables, creating a symphony of textures and flavors that feels both comforting and sophisticated. Each bite delivers the perfect harmony of umami-rich sauce and perfectly cooked components.

Ingredients

– 1.5 lbs sirloin tip steak
– 1/2 cup soy sauce
– 1/4 cup brown sugar
– 2 tbsp rice vinegar
– 2 tsp grated ginger
– 3 cloves minced garlic
– 1 tbsp cornstarch
– 2 tbsp vegetable oil
– 1 red bell pepper
– 1 yellow bell pepper
– 1 cup broccoli florets
– 1/2 red onion
– 2 green onions
– 1 tbsp sesame seeds

Instructions

1. Cut the sirloin tip steak against the grain into 1/4-inch thick strips.
2. Whisk together soy sauce, brown sugar, rice vinegar, grated ginger, minced garlic, and cornstarch in a medium bowl until the sugar dissolves completely.
3. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until shimmering, about 2 minutes.
4. Add the steak strips in a single layer, working in batches if necessary to avoid overcrowding.
5. Sear the steak for 90 seconds per side until a deep brown crust forms but the center remains pink.
6. Transfer the seared steak to a clean plate using tongs.
7. Reduce the heat to medium-high and add the remaining 1 tablespoon of vegetable oil to the same skillet.
8. Slice the red bell pepper, yellow bell pepper, and red onion into uniform 1/4-inch strips.
9. Add the bell peppers, broccoli florets, and red onion to the skillet, stirring constantly for 4-5 minutes until the vegetables are crisp-tender with slight charring.
10. Return the seared steak and any accumulated juices to the skillet with the vegetables.
11. Pour the prepared teriyaki sauce over the steak and vegetables, stirring gently to coat everything evenly.
12. Bring the mixture to a simmer and cook for exactly 2 minutes until the sauce thickens and coats the back of a spoon.
13. Thinly slice the green onions on a diagonal for garnish.
14. Remove the skillet from heat and sprinkle with sliced green onions and sesame seeds.

What makes this stir-fry truly exceptional is the contrast between the velvety teriyaki-glazed steak and the satisfying crunch of barely-cooked vegetables. The glossy sauce clings beautifully to each component, creating layers of sweet, salty, and tangy flavors that develop complexity with every mouthful. For an elegant presentation, serve over jasmine rice in shallow bowls, allowing the vibrant colors of the peppers and green onions to create visual appeal against the dark, glossy sauce.

Caramelized Onion and Sirloin Tip Steak Sandwich

Rarely does a sandwich achieve such perfect harmony between rustic comfort and sophisticated flavor. Caramelized onions, slowly transformed into sweet, jammy perfection, provide the ideal counterpoint to seared sirloin tips in this elevated take on the classic steak sandwich. This creation turns simple ingredients into an unforgettable culinary experience.

Ingredients

– 1.5 lbs sirloin tip steak
– 2 large yellow onions
– 2 tbsp olive oil
– 1 tbsp unsalted butter
– 1 tsp granulated sugar
– 1/4 cup dry red wine
– 4 crusty hoagie rolls
– 4 slices provolone cheese
– 2 tbsp mayonnaise
– 1 tbsp Dijon mustard

Instructions

1. Slice 2 large yellow onions into uniform 1/4-inch half-moons to ensure even caramelization.
2. Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium-low heat until the butter melts and foams subsides.
3. Add sliced onions to the skillet and cook for 10 minutes, stirring occasionally, until they begin to soften and turn translucent.
4. Sprinkle 1 teaspoon granulated sugar over the onions and continue cooking for 30-35 minutes, stirring every 5 minutes, until the onions turn deep golden brown.
5. Pour 1/4 cup dry red wine into the skillet and cook for 2 minutes, scraping any browned bits from the bottom of the pan.
6. Transfer caramelized onions to a bowl and wipe the skillet clean with a paper towel.
7. Pat 1.5 pounds sirloin tip steak completely dry with paper towels to ensure proper searing.
8. Season both sides of the steak generously with kosher salt and freshly ground black pepper.
9. Heat the remaining 1 tablespoon olive oil in the same skillet over high heat until it shimmers and just begins to smoke.
10. Sear the steak for 4-5 minutes per side until a dark brown crust forms and the internal temperature reaches 130°F for medium-rare.
11. Transfer the steak to a cutting board and let it rest for exactly 8 minutes to allow juices to redistribute.
12. While the steak rests, slice 4 crusty hoagie rolls lengthwise without cutting completely through.
13. Combine 2 tablespoons mayonnaise and 1 tablespoon Dijon mustard in a small bowl.
14. Spread the mayonnaise mixture evenly on the cut sides of all 4 hoagie rolls.
15. Thinly slice the rested steak against the grain at a 45-degree angle for maximum tenderness.
16. Divide the sliced steak evenly among the bottom halves of the prepared rolls.
17. Top each sandwich with a generous portion of caramelized onions.
18. Place 1 slice provolone cheese over the onions on each sandwich.
19. Broil the assembled sandwiches for 2-3 minutes until the cheese melts and bubbles.
20. Close the sandwiches with the top halves of the rolls and press gently. Zestful and deeply satisfying, this sandwich offers a wonderful contrast between the crusty exterior of the roll and the tender, juicy steak within. The provolone melts into the caramelized onions, creating a luxurious, velvety texture that complements the beef’s robust flavor. For an exceptional presentation, serve these sandwiches sliced diagonally to showcase the beautiful layers, perhaps accompanied by a crisp arugula salad dressed in lemon vinaigrette.

Summary

Brimming with flavor and variety, these 20 sirloin tip steak recipes offer endless inspiration for your next grill session. We hope you find a new favorite to try! Don’t forget to leave a comment with which recipe you loved most and share this roundup with your fellow grillers on Pinterest. Happy grilling!