Marinated Steak Tips
Tender, juicy cubes of beef sirloin soaked in a savory-sweet marinade of balsamic vinegar, soy sauce, and garlic, then seared to caramelized perfection. These steak tips cook in minutes and deliver that steakhouse flavor right off your stovetop or grill.
For 4 servings
- prep
Cut the beef into cubes.
Trim any excess fat from the sirloin and cut into uniform 1.5-inch cubes. Even sizing ensures the tips cook at the same rate.
- mix
Make the marinade.
1.In a medium bowl, whisk together balsamic vinegar, soy sauce, olive oil, minced garlic, brown sugar, black pepper, and salt.2.Stir until the brown sugar dissolves completely. - mix · ~20 min
Marinate the steak tips.
Add the cubed beef to the marinade and toss well to coat every piece. Cover and let sit at room temperature for 20 minutes, or refrigerate up to 2 hours for deeper flavor.
TIPDon't marinate longer than 4 hours — the vinegar can start to break down the meat texture. - fry · ~8 min
Sear the steak tips.
1.Heat the oil in a large cast iron skillet over high heat until it shimmers and just begins to smoke.2.Remove the beef from the marinade and pat dry with paper towels. Let excess marinade drip off — too much liquid prevents a good sear.3.Add steak tips in a single layer, working in batches if needed. Do not crowd the pan.4.Sear without moving for 2-3 minutes per side until deeply browned and internal temperature reaches 130–135°F for medium-rare.5.Transfer to a plate and rest 5 minutes before serving.TIPPatting the meat dry is key — any excess moisture will steam the beef instead of searing it. - serve
Serve the steak tips immediately.
Arrange on a platter and pour any resting juices back over the top. Pair with mashed potatoes, roasted vegetables, or a crisp green salad.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut the sirloin into uniform 1.5-inch cubes so all pieces cook at the same rate.
- 2Pat the meat dry before searing to get a deep, caramelized crust rather than steaming it.
- 3Use a cast-iron skillet for the best sear; heat it until it just begins to smoke before adding the beef.
- 4Don't marinate longer than 4 hours; the vinegar can break down the meat's texture and make it mushy.
- 5Let the seared steak tips rest for 5 minutes before serving so juices redistribute evenly.
- 6Always sear in a single layer without crowding the pan, or you'll lower the temperature and lose the sear.
Adapt it for your goals.
Spicy Chipotle
Add 1 chopped chipotle pepper in adobo and 1/2 teaspoon smoked paprika to the marinade; the smoky heat pairs beautifully with the balsamic-sweet glaze.
Low OilLow-Oil
Skip the marinade's olive oil and use only 1 teaspoon oil for searing in a non-stick pan; the vinegar and soy sauce alone provide enough flavor and moisture.
Herb CrustedHerb-Crusted
After searing, toss the hot steak tips with 2 tablespoons of chopped fresh parsley, rosemary, and thyme for a bright, aromatic finish.
Why this is on our healthy list.
High-Quality Protein
Beef sirloin provides a complete source of protein, essential for muscle repair and satiety without excessive fat.
Iron-Rich
Red meat is a natural source of heme iron, which supports oxygen transport in the blood and energy metabolism.
Low Added Sugar
Only 1 tablespoon of brown sugar for the entire batch, so the sweetness comes mostly from balsamic vinegar's natural fruit notes.
Frequently asked questions
Yes, try sirloin flap, tri-tip, or top round; just trim excess silverskin and cut into even cubes for consistent cooking.
