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Get It NowI often make chimichurri steak, juicy air fryer steak bites, or garlic butter steak bites when I want an easy dinner that feels special, but sometimes I just want a shareable snack. This sirloin steak tips recipe combines those meals into a quick and easy appetizer! With just a few simple ingredients, you can whip up these tasty sirloin tips in no time. They’re perfect for gatherings, or even for a light lunch.
Why You’ll Love These Sirloin Steak Tips
- Sweet, tangy taste – The easy marinade adds a burst of flavor to every bite!
- Melt-in-your-mouth tender – No tough steak here! The cooking method makes each bite tender, juicy and so flavorful.
- 4 ingredients – You only need 4 ingredients for these sirloin tips (plus salt and pepper) — so it’s a simple-yet-fancy dish.
- Quick and easy – Whip up these sirloin tips in less than 10 minutes! (You’ll also need some time to marinate, but that’s totally hands-off.) They’re perfect for satisfying steak cravings fast.
- Versatile – I serve these as a snack, light lunch, or party appetizer. They’re good for any occasion!
Ingredients & Substitutions
This section explains how to choose the best ingredients for sirloin steak tips, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Steak Tips – Steak tips are bite-sized morsels of beef, often sourced from the sirloin. I use sirloin steaks most often, but you can also make this recipe using New York Strip, ribeye, beef tenderloin, or even filet mignon cut to the same size for equally delicious results. Cut the steaks into 1.5-inch pieces.
- Olive Oil – This is my go-to for sautéing and making the sirloin steak tips marinade, but you could also use avocado oil or any neutral oil you prefer.
- Balsamic Vinegar – Adds a sweet and tangy flavor to the beef tips, but more important, the acid tenderizes the meat. Red wine vinegar or apple cider vinegar (either plain or mixed with a bit of sweetener, like honey) can work as a substitute.
- Garlic Powder – I use this for convenience, but 1 fresh minced garlic clove would be even better!
- Sea Salt & Black Pepper
- Chimichurri Sauce – Although optional, serving these sirloin steak tips with chimichurri brings a burst of fresh, herby flavors that really makes the dish pop!
VARIATION: Use a different marinade.
Want to change the flavor? Try my balsamic steak marinade instead, or even my pork chop marinade can also work for steak!
How To Cook Sirloin Steak Tips
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.
- Make the marinade. In a medium bowl, whisk together the olive oil, balsamic vinegar, garlic powder, salt, and pepper.
- Marinate. Pat the steak pieces dry with paper towels. Add them to the bowl with the marinade, coating well. Cover and marinate in the fridge.
- Sear. Heat a large skillet (preferably a cast iron skillet) over medium-high to high heat until a drop of water sizzles on it. Add olive oil to coat the pan. Place the marinated sirloin tips in the pan in a single layer. Cook until golden brown on all sides, making sure to turn or stir occasionally, so that you cook all four sides.
- Rest and enjoy. Remove the sirloin steak tips from the pan immediately to prevent overcooking. Rest for 5 minutes before serving. Plate with chimichurri sauce on the side if you like, or you can even toss them in the sauce instead.
How Long To Cook Sirloin Tips?
After preheating the pan, cook beef steak tips for 30 to 60 seconds on each side, including all 4 sides, until browned on all sides. That’s about 2-4 minutes total — they cook fast!
If you want a certain level of doneness, use a meat thermometer and my time chart, below:
Desired Doneness | Temperature |
---|---|
Rare | 120 degrees F |
Medium Rare | 130 degrees F |
Medium | 140 degrees F |
Medium Well | 150 degrees F |
Well Done | 160 degrees F |
Tips For Best Results
Steak is one of my favorite things to cook, so I’ve learned a few things about how to get it melt-in-your-mouth tender. I’ve got tips for getting your steak tips (lol!) absolutely perfect:
- Marinate for enough time, but not too long. For smaller pieces like these steak tips, 30 minutes is enough time as a minimum, but the longer you marinate, the more tender they will be! Just don’t go over 24 hours, as they tend to get mushy after that.
- Use cast iron. Nothing beats a quality cast iron skillet for getting a perfect sear. This one is my favorite!
- Preheat the skillet. Before cooking sirloin tips, make sure your skillet is thoroughly preheated. This ensures that the meat will sear properly, locking in juices and creating a flavorful crust.
- Don’t crowd the pan. To achieve that perfect sear, it’s important not to overcrowd the skillet with too many sirloin tips at once. Cook them in batches if necessary to allow each piece of meat enough space to brown evenly.
- Don’t overcook. You can cook to your desired level of doneness (see temperature chart above), but I recommend medium rare to medium for the juiciest results.
- Let the meat rest. After cooking, allow the sirloin tips to rest for a few minutes before serving. Doing so allows the juices to redistribute throughout the meat, resulting in a juicier and more tender final dish.
Storage Instructions
- Store: Place leftovers into an airtight container and store them in the fridge for up to 3-4 days.
- Meal prep: If not making the sirloin steak tips recipe right away, you can refrigerate them in the marinade for up to 24 hours.
- Reheat: While I use the oven to warm most whole steaks, for steak tips I prefer a quick sear to refresh the crisp exterior. Since the pieces are small, they usually warm up before they overcook if you do it briefly.
- Freeze: Let the beef tips cool completely, then spread them on a baking sheet to freeze individually. (This prevents them from sticking together.) Once frozen, transfer them to a zip lock bag or container, and store in the freezer for up to 3 months.
Leftover ideas:
You can definitely just reheat these for serving, but I often repurpose leftovers in other ways. You can use them for a steak salad or stir them into stews.
Serving Suggestions
This steak tips recipe is a fantastic appetizer all by itself, but it can be even better with the right pairings. Here are some ideas:
- Main Dishes – Serve up this appetizer before a main dish of baked cod, my favorite –seared salmon, or some delicious bacon wrapped scallops for a surf and turf meal.
- Sides – Turn it into a main course by serving them over zucchini noodles, rice, or mashed cauliflower (or mashed potatoes). Personally, I like roasted broccoli and cauliflower or prosciutto wrapped asparagus on the side, as the chimichurri sauce tastes amazing drizzled over them!
- More Appetizers – One of my favorite ways to serve sirloin tips is as part of an appetizer spread with air fryer salmon bites (my favorite!), bacon wrapped shrimp, or cheesy hot crab dip.
More Easy Steak Recipes
Steak tips make a fantastic appetizer, but if you want a steak dinner for a full meal, try my other tender steak recipes to do just that:
Sirloin Steak Tips (With Chimichurri!)
This sirloin steak tips recipe is a mouth-watering, quick appetizer for steak lovers! Drizzle with chimichurri for an unforgettable flavor.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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In a medium bowl, whisk together the marinade: 3 tablespoons of olive oil, balsamic vinegar, garlic powder, salt, and pepper.
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Pat the steak pieces dry with paper towels. Add them to the bowl with the marinade and coat well. Cover and marinate for at least 30 minutes. (If not making the steak tips right away, you can refrigerate in the marinade for up to 24 hours.)
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When you are ready to cook, turn on the stovetop fan. Heat a large cast iron skillet over medium-high to high heat. It's ready when a drop of water on it sizzles.
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Once the pan is hot, add the remaining tablespoon of olive oil. Add the steak tips in a single layer. (Do not crowd the pan – cook in batches if they don’t fit.) Cook for 30 to 60 seconds per sides (all sides, not just 2 sides), until browned on all sides. If you want a certain level of doneness, 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.
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Remove the sirloin tips from the pan immediately to prevent overcooking. Rest for 5 minutes before serving.
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Serve with chimichurri sauce, if desired.
Did You Like It?
Leave a rating to help other readers, or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1/4 of entire recipe
Nutrition info does not include optional chimichurri sauce.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
21 Comments
Kelly
0The chimmichurri was amazing! Good thing I grabbed some sirloin tips from my last grocery run and was able to make this dish last night. The meat was perfect and juicy! Can’t wait to make this again!
Cymone
0The marinade gave them such a rich flavor and the steak was so tender and juicy. This is the way I like my steak! Served them with zucchini noodles and it was a delicious and satisfying meal that I’m sure I’ll be making again!
Amber
0I love this sirloin steak tips recipe! Made sure to follow everything and it came out absolutely perfect! So delicious, easy to make and I absolutely love the flavor. I can’t wait to share this for a family gathering!
Maureen
0Cooked these sirloin steak with mashed potatoes and it was perfectly paired. The sweet and tangy flavor was so addictive and the chimichurri sauce made the dish so delicious. A must-try for steak lovers like me!
Elia
0The chimichurri drizzle elevated the dish to the next level. And I loved that the steak is so tender and juicy. Simple yet so delicious that I’m making them again for dinner!
Kristyn
0I want to reach through the computer & eat these!! So tender & juicy, these steak bites are the best!! Great as an appetizer or your meal!
Krissy
0I love steak bites but have never made them with chimichurri. SO GOOD! I’m glad I doubled the recipe so I can enjoy the leftovers in lunch this week.
Sha
0The chimichurri is a winner! My family super love this sirloin steak tips! Must-try!
Kelly Kurek
0Sounds easy enough to prep. Easy instructions. Always wondered hoe to make London Broil. Now I know Ty
Cynthia
0Delicious with the chimichurri sauce! It was requested by several people for our Christmas party tonight!
Ashley
0Is the nutritional info including the Chimichurri?
Wholesome Yum M
0Hi Ashley, No, you can find the nutritional facts for the Chimichurri Sauce here.
Gina
0Wanted the recipe for dipping steak bites on
Maya | Wholesome Yum
0Hi Gina, This is the chimichurri sauce recipe.
Leslie
0These is soooooooo delicious! I am sure once I show this to my husband I’ll be on my way to the store to pick up the ingredients so we can make it again!
PaulaJean
0On the 90 second bread, have you ever done it in Air Fryer? Also the steak tips would probably be better done in a heavy or cast iron pan than the Air Fryer?
Maya | Wholesome Yum
0I have not made 90 second bread in an air fryer. Steak tips are definitely better in a pan than the air fryer, so that they brown more.
Odhikar
0It’s so delicious. Thanks.
Natalie
0This steak was so mouthwatering. It made me think of a plate full of these steaks and fried potatoes… together with some glasses of wine and yellow candles. It was a so romantic dinner xD
Roberta
0Very simple but not “poor” at all recipe and also very informative “how to cook meat properly” guide: well done as always, Maya 🙂
I do not use nor like balsamic vinegar: could I substitute it with apple cider vinegar, that I usually use for marinades?
Maya | Wholesome Yum
0Thank you, Roberta! I haven’t tried it with apple cider vinegar. It might work, it would just be a different flavor. You could also try coconut aminos for a more similar flavor – it’s usually ok in a small amount on low carb just as balsamic vinegar is, but ACV would be a lower carb option than either of these.