Here is all you need to know about cooking a tender, juicy, herb-crusted sirloin tip steak. Coated with garlic and fresh herbs before hitting the grill for a nice sear; it’s the only sirloin tip recipe you’ll ever need.
We will highlight tips for a tender steak and include the perfect herbed butter recipe to pair with this dish.
To follow this meal with an elegant dessert, try our no bake biscoff cheescake.
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Why you'll love this recipe
Sirloin tip steak is a budget friendly option for steak lovers. Despite it being a less expensive cut, with the proper preparation, it can rival more expensive cuts in taste and tenderness.
This cut's versatility makes it perfect for steak salads, hearty sandwiches, philly cheesesteak casserole, tacos, fajitas, or even noodle bowls.
This recipe has a 10-minute cook time, making it perfect for those busy weeknights. We love pairing grilled meats with our burrata caprese salad and pineapple salad.
Key ingredients
See FAQs later in the post for instructions on tenderizing this lean cut for best results.
Sirloin tip steaks (1 inch thick): Choose a high quality thick steak with good marbling. Thickness matters for cooking time, so make sure they are approximately 1 inch thick.
Kosher salt: Kosher salt has larger crystals that are excellent for enhancing the flavor of the meat.
Fresh thyme leaves: Remove the leaves from the stems use them whole or chop finely if desired.
Fresh Garlic, minced: You can dial the amount of garlic up or down to your preference. Garlic powder can be used if you don't have fresh garlic cloves on hand.
If you have any questions about the ingredients in this recipe, please leave a comment below and we will get back to you.
Also, try our juicy grilled pork chops for another recipe your whole family will enjoy.
Step by step instructions
Step 1: Prepare the steaks. Remove from the fridge one hour before cooking. Season liberally with salt and allow the salt to penetrate and tenderize the meat as it comes to room temperature.
Step 2: Heat the grill. You want high heat for a quick sear. Oil the grates to prevent sticking. Prepare the fresh herbs by mixing all the remaining ingredients in a small bowl.
Step 3: After 1 hour, wipe most of the salt from the steaks, then rub and press the herb mixture into all surfaces of the beef.
Step 4: Place onto the grill and cook for 3-6 minutes on each side, turning once during grilling. We recommend cooking to medium rare. Depending on the thickness of the meat, it may take more or less time.
For the complete list of ingredients and instructions, please see the printable recipe card below.
Expert tips
Preheat your cooking surface, whether a grill, cast-iron skillet, or grill pan, to high heat. A hot surface ensures a nice sear on the steak's surface. A medium-high heat or lower will not give you the delicious crust you want.
For a tender steak, we recommend medium-rare with an internal temperature of around 130-135°F.
Use a meat thermometer to check the internal temperature and remove from the grill when they reach 125 degrees F, as they will continue to cook while resting.
For another juicy cut of beef, try our marinated sirloin tip roast.
FAQs
Sirloin tip steak can be prepared in a variety of ways.
1. Seared on the stovetop in a hot cast iron skillet. The steak develops a beautiful crust while remaining tender and juicy inside.
2. Braising in the oven involves slow-cooking in liquid, which results in a melt-in-your-mouth tenderness.
3. A slow cooker is perfect for those seeking a convenient and time-saving method. The meat can simmer gently in a flavorful broth or sauce. This results in a dish where the meat practically falls apart.
A sirloin tip steak is no filet mignon, it's generally considered to be a tougher beef cut. However, it can be made tender with proper preparation, marinating, and cooking techniques.
There are few tricks you can use to make your sirloin tip steak tender.
1. Liberally salt the steaks while they come to room temperature. This helps break down the fibers and tissue in the meat.
2. Use a meat mallet and pound the steaks. This also breaks up the muscle fibers.
3. This one takes a while longer. Make a simple vinegar based marinade and soak the steaks overnight (minimum of 4 hours).
¼ cup red wine vinegar (or what you have on hand)
¼ cup oil
2 tablespoons Worcestershire sauce
¼ cup chopped onion
2 tablespoons minced garlic
1 teaspoon dried thyme or 1 tablespoon of fresh thyme
Pinch of black pepper
Place beef steaks into a shallow dish or ziplock bag. Mix all of the marinade ingredients in a small bowl until combined and pour the mixture over the steaks - turning over once to ensure all sides are coated. Place into the refrigerator.
4. Cook fast over high heat. Sears the outside, sealing in the juices.
5. Do not cook past medium rare.
6. Allow to rest (covered) for 10 minutes before slicing. Allows the juices to redistribute.
7. Carve against the grain, this results in an easier chew.
Storage instructions
After cooking, allow your steak to cool before placing it in an airtight container.
Refrigerate for up to 4 days.
To reheat your steak without drying out the meat, place it on a heated pan (medium to high heat) on the stovetop until just heated through, 1-2 minutes.
Sides to consider...
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📖 Recipe
Sirloin Tip Steak
friendly beef cut is flavorful, easy to prepare, and delicious to eat.
Ingredients
- 2 Sirloin Tip Steaks 1 inch thick
- Kosher salt
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh parsley
- 2 cloves fresh garlic minced
- ½ teaspoon black pepper
Instructions
- Remove the steaks from the refrigerator about 1 hour before grilling. Liberally salt the steaks and allow the salt to penetrate and tenderize the meat as they come to room temperature.
- After 1 hour, wipe most of the salt from each steak. Mix all remaining ingredients in a small bowl, then rub and press mixture into all surfaces of beef.
- Preheat a grill to high heat, oiling the grates to prevent sticking.
- Grill the steaks for 3-6 minutes per side, turning once, until cooked to medium rare. They may need more or less time depending on thickness.
- Remove the steaks to a cutting board, tent with foil, and allow them to rest for 5-10 minutes. Slice the steak thinly across the grain and serve as desired.
Notes
- Try our vinegar based marinade for the most tender steak.
- Ensure your grill is very hot before grilling steaks to ensure a nice sear.
- Remove your steak from the grill when your meat thermometer reads 125 degrees F.
- Use tongs to flip your steaks. You never want to use a fork and puncture a steak while its cooking as you want to retain as much juice as possible.
- Make an Herbed Butter to enhance the flavor:
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