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Steak recipes are kind of my love language, and this sirloin tip steak is just as juicy and delicious as all my others. This cut, sometimes called a round tip steak or knuckle steak, is basically a sirloin tip roast sliced into steaks, and can be cut even further into sirloin steak tips. They are usually on the tougher side, but don’t worry, I’ve got a couple tricks up my sleeve to make them super tender without any fuss! This isn’t just any beef sirloin tip steak recipe – I needed to transform a challenging cut into a delicious, no-stress meal. What can I say? I was up to the challenge!
Why You’ll Love This Sirloin Tip Steak Recipe
- Tangy flavors – My easy balsamic marinade makes these steaks deliciously tangy with a hint of sweetness. It’s my go-to trick for adding tons of flavor with little effort.
- Juicy, tender steaks – I’ve figured out the perfect way to cook this sirloin tip steak recipe so it always comes out just right.
- Easy to make – Simply marinate and cook. It’s perfect for busy nights when time is short, but you still want a meal that’s a bit fancy.
- Budget-friendly – If you want a special (but budget-friendly) meal, this steak dinner is the perfect solution.
Ingredients & Substitutions
This section explains how to choose the best ingredients for cooking beef sirloin tip steak, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Sirloin Tip Steaks – This cut is lean, tough, and pretty affordable. I don’t always see it available at the store, but you can ask your butcher, or get a roast and slice it into steaks. Unlike most steak recipes where a thicker cut is ideal, choosing thinner beef sirloin tip steaks is actually ideal for this recipe.
- Marinade – For melt-in-your-mouth tender steaks! I just repurposed my sirloin steak marinade as a sirloin tip steak marinade here (even though they are totally different cuts). You will need just 5 ingredients to make it: Coconut aminos (or soy sauce), olive oil, balsamic vinegar, Italian seasoning, garlic powder, sea salt, and black pepper. You can use a different marinade if you like, but it’s crucial that it includes an acidic ingredient (like vinegar or lemon juice) and salt.
- Olive Oil – For searing the steaks. This is my go-to oil choice, but you could also use avocado oil if you prefer.
- Compound Butter – Although optional, I pretty much always include it because it levels up any steak!
How To Cook Sirloin Tip Steak
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep steaks. Pat the sirloin tip steaks dry with a paper towel, then pound them with a meat mallet to tenderize them.
- Make marinade. In a small bowl, make the steak marinade here. (Simply whisk the ingredients together.)
- Marinate. Add the steaks to a large zip lock bag and marinate overnight.
- Cook. In a large cast iron skillet, heat the olive oil over medium-high heat. Add the sirloin tip steaks and sear to your desired doneness (see time and temp chart below).
- Rest and serve. Transfer the steaks to a plate and let rest before slicing. Serve with garlic butter, if desired.
Tips For Best Results
This cut can be a bit tough, so don’t skip these crucial steps to get your sirloin tip steak nice and tender:
- Marinate for long enough. Just an hour or 2 is enough for some cuts of beef, but for sirloin tip steaks, at least 8 hours is best — and just seasonings alone won’t work well. I usually just marinate overnight. You can keep the steaks in the marinade for up to 24 hours, but no longer than that or they’ll get mushy.
- Tenderize with a meat mallet. Use the spiky side! The spikes will cut up the muscle fibers, making the steaks more tender.
- Don’t overcook. Dry, tough steaks are the worst, and cooking for too long is the most common way to get there. Since this cut is typically sliced rather thin, it cooks (and um, overcooks) really fast. To get perfect results, use my time chart below, or even better a meat thermometer.
- Always rest before serving. This lets the juices inside settle, which is a must for juicy beef! Avoid resting right in the pan, because the steak will overcook.
- Cut against the grain. Another step in breaking up the tough muscle fibers. I recommend this for any steak, but especially sirloin tip steak.
How Long To Cook Sirloin Tip Steak?
For medium rare sirloin tip steaks that are 1/2 an inch thick, cook them for 1 1/2 to 2 minutes per side, or until they reach an internal temperature of 130 degrees F.
Like a different level of doneness? Use my steak time chart below:
|Time Per Side
|1 to 1 1/2 minutes
|120 degrees F
|1 1/2 to 2 minutes
|130 degrees F
|2 to 2 1/2 minutes
|140 degrees F
|2 1/2 to 3 minutes
|150 degrees F
|3 to 4 minutes
|160 degrees F
Storage & Reheating
- Store: Wrap the steaks tightly in plastic wrap or aluminum foil, or place them in an airtight container, and refrigerate for up to 3-4 days.
- Meal prep: Make the steak marinade and compound butter ahead of time. Store in the fridge until ready to use. Of course, you can (and please do!) also marinate up to 24 hours ahead.
- Reheat: Gently warm any leftovers in a skillet over low heat, until just heated through. Since sirloin tip steak is so thin, it does overcook easily, so be aware of that.
- Freeze: Let them cool completely, then wrap each steak tightly in plastic wrap followed by aluminum foil. Place them in airtight freezer bags, and freeze for up to 3 months.
Although leftovers taste pretty good on their own, I prefer to repurpose extra sirloin tip steak for something else, since at that point it’s not as amazing as it was freshly cooked. Try it in a leafy steak salad, warm the meat and serve it as steak and eggs, or chop it up and add to a sweet potato hash. It’s also great in sandwiches!
Now that you mastered the art of cooking this unusual cut of beef, let’s whip up some sides! Here are some of my favorites:
- Potatoes – I typically make a side of roasted potato cubes, but roasted sweet potatoes or even mashed cauliflower would be just as delicious. Or just make some steak fries!
- Rice – Pair your sirloin tip steak with a simple side of white or brown rice. For a lighter option, make riced cauliflower instead.
- Veggies – I go with this option most often! My faves are crispy roasted brussels sprouts or roasted broccoli and cauliflower, but you can’t go wrong with some creamed spinach like a steakhouse does. When I want a super quick veggie side, I make air fryer cauliflower.
- Classic Steak Sides – Serve these juicy masterpieces with sauteed mushrooms on top, or fluffy air fryer baked potatoes on the side.
More Easy Steak Recipes
If you’re on the hunt for more simple and tasty steak recipes, check out these easy-to-make steak dishes that will impress everyone at the table:
My Favorite Tools For This Recipe
- Meat Mallet – If you want tender meat, you need this in your kitchen! This one is super easy to clean.
- Cast Iron Skillet – Cast iron is amazing for cooking steaks. It heats up evenly, gives the best sear, and lasts a lifetime.
- Meat Thermometer – Super quick and accurate, so no more guessing if it’s done. Plus, it’s foldable and waterproof.
Sirloin Tip Steak
A juicy beef sirloin tip steak recipe, marinated in rich balsamic vinegar, seared to perfection, and topped with flavorful compound butter!
Tap on the times in the instructions below to start a kitchen timer while you cook.
Pat the steaks dry with a paper towel.
Using a meat mallet, pound the steaks with a meat mallet to tenderize them.
In a small bowl, make the steak marinade here.
Add the steaks to a large zip lock bag and marinate. Marinate for overnight, or up to 24 hours.
Remove the steaks from the fridge 30 minutes before cooking.
In a large cast iron skillet, heat the olive oil over medium-high heat. Add the sirloin tip steaks (you may have to do 2 at a time) and cook for 1-1 1/2 minutes per side for rare, 1 1/2-2 minutes per side for medium rare, 2-2 1/2 minutes per side for medium, 2 1/2-3 minutes per side for medium well, or 3-4 minutes per side for well done. For best results, check with a meat thermometer: 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, or 160 degrees F (71 degrees C) for well done.
Transfer the steaks to a plate and let rest for 5 minutes before slicing. Serve with compound butter, if desired.
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Serving size: 1 sirloin tip steak
Nutrition info does not include optional compound butter.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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