Sirloin Tip Steak with Balsamic Marinade
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This Sirloin Tip Steak is juicy and flavorful with a crunchy crust on the outside. A simple balsamic and honey marinade turns this lean cut into a tender steak dinner that melts in your mouth. Whether grilled or pan fried on a stove, it is so delicious and great for steak salad, tacos, fajitas, and more!
Sirloin tip steak is one of my top picks for a lean and nutritious steak entrée. When prepared and cooked properly, it can be nearly as tender as some prime cuts at a fraction of the cost.
An easy marinade acts to both season and tenderize the steak, while cooking quickly at high temperature keeps the steak moist and juicy. Cook it on the grill or stove for a budget-friendly weeknight meal everyone will love!
Sirloin tip steak marinade
Sirloin tip steak is a fairly tough cut of beef due to its leanness. Our simple marinade solves this problem using pantry ingredients:
- Balsamic vinegar – the acid from the balsamic vinegar helps to tenderize the steak.
- Soy sauce – the salt in the soy sauce acts as a brine to tenderize the meat while adding plenty of flavor. I recommend low sodium soy sauce to reduce the salt intake.
- Honey – helps to create a caramelized crust once the steak hits the heat.
- Olive oil – keeps the meat moist and juicy.
- Garlic – I use freshly minced garlic for additional flavor, but you can substitute with garlic powder.
- Ground black pepper – adds extra flavor as well.
How to cook sirloin tip steak
- Make the marinade by combining balsamic vinegar, honey, soy sauce, olive oil, garlic and black pepper in a medium bowl.
- Add the steak to the marinade and turn to coat. Marinate for 4 hours and up to overnight in the fridge.
- Remove the steak from the marinade and wipe off the excess liquid with paper towels.
- Grill or pan-fry for 2-3 minutes on each side to your desired doneness.
- Rest the steak for 5-10 minutes.
- Cut thinly against the grain and serve immediately.
Grilled sirloin tip steak
Grilling is my favorite way to cook sirloin tip steak and it’s easier than you think! Just preheat your gas grill to 450°F or 232°C on a high setting or fire up a charcoal grill for 30 minutes. Then oil the grill grates just before cooking to avoid sticking.
Once the grill is ready, take the steak from the marinade (make sure that your steak is at room temperature) and wipe off excess marinade. Then place the marinated sirloin tip steak on the grill and close the lid. It takes me 2-3 minutes PER SIDE to cook a 1-inch (2.5cm) thick steak, and you’ll need more time if yours is thicker.
Don’t leave your steak unattended as it cooks quickly. Watch closely and use a reliable meat thermometer to avoid overcooking. As the steak keeps cooking off the heat (rising another 5°F), take it off the grill when it reaches 130°F (54°C) if you want your steak to be 135°F (57°C).
How to cook on the stove?
Heat a 12-inch (30cm) cast-iron skillet or pan over medium-high heat for about 5-6 minutes. The pan should smoke slightly when hot enough. Add 1 tablespoon of oil (15ml), carefully place the sirloin tip steak in the skillet and cook on the first side. After 2-3 minutes, the bottom should have a nice brown crust. Flip and cook the other side to the desired doneness.
Pro tips for making sirloin tip steak tender
- Marinate before cooking: balsamic vinegar and soy sauce tenderize the meat while adding flavor.
- Bring to room temperature before cooking: This can avoid the outer layers of the meat from being overcooked and chewy.
- Brief high-temperature cooking: this keeps your steak tender on the inside and browned nicely on the outside.
- Cook medium rare: for a lean cut like sirloin tip steak, it’s best to cook it rare to medium-rare for the most tender texture.
- Rest the steak before serving: this step lets the juices redistribute within the meat before serving, making it more tender.
- Thinly slice against the grain: this makes the steak less chewy.
Sirloin tip steak vs Sirloin steak
What is sirloin tip steak? This lean beef cut is a boneless cut from the rear of the cow. It’s from the top of the “round” section, but being next to the “shortloin” it’s more tender than other round steaks.
Although the names suggest otherwise, sirloin tip and sirloin steak are unrelated, and they come from different primal cuts of the steer. Sirloin tip steak is a leaner and tougher cut, explaining its lower price. It also requires a tenderizing marinade, unlike sirloin steak.
Temperature and times
It’s important that you don’t OVERCOOK this tough cut of meat. Use an instant-read thermometer and insert it into the middle of the steak a minute before you think it’s done, following the guidelines below:
|Steak Internal Temp||Steak Cooking Times Per Side|
¾ inch (2 cm) thick
|1 inch (2 ½ cm) thick||
1 ½ inch (3 ¾ cm) thick
|Rare Steak*||125°F (52°C)||45 sec||1 min||90 sec|
|Medium Rare Steak||130°F (54°C)||2 min||3 min||4 min|
|Medium Steak||140°F (60°C)||4 min||5 min||6 min|
Don’t cook your sirloin tip steak beyond medium to avoid the chewy texture.
Ways to use sirloin tip steak
If you follow this recipe, the leftover sirloin tip is great for Steak Salad, Steak Sandwich and Steak Tacos, or just served with Homemade Steak Sauce. Sirloin tips steak also makes a good stew dish, kabobs, fajitas or cubed steak.
I’d pair it with:
Sirloin Tip Steak with Balsamic Marinade
- 2 tablespoons balsamic vinegar
- 3 tablespoon honey
- 1/3 cup olive oil
- 2 cloves garlic, minced
- 1/3 cup low sodium soy sauce
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds sirloin tip steak
Make the Marinade
- In a medium bowl, whisk together the balsamic vinegar, honey, olive oil, garlic, soy sauce, and ground pepper.
- Add the steak to the mixture and use a spoon to coat the meat evenly on all sides.
- Cover with plastic wrap and marinate for 4 hours and up to overnight in the refrigerator.
- Let the steak sit in the marinade at room temperature for 30 minutes before cooking. Remove the steak from the marinade and wipe off excess liquid with paper towels. This is to help better searing.
Grill the Steak
- Preheat grill to 450°F (232°C). Grease the cooking grates with oil to prevent sticking.
- Place the steak on the grill, cover and cook for 2-3 minutes with the lid closed. (Make sure the grates are hot enough before putting the steak on.)
- Open the lid and flip the steak. Cover and grill the other side for 2-3 minutes.
- Check doneness: Insert an instant meat thermometer into the thickest part of the steak. Remove the steak from the grill at 120°F (51°C) for rare, 125°F (52°C) for medium-rare, and 135°F (57°C) for medium. (The temperature will rise a few degrees while resting)
- Rest the Meat: Remove your steak to a cutting board and let it rest covered with aluminum foil for 5 minutes. This allows the juices to redistribute through the meat.
- Cut against the grain: Slice thinly against the grain and serve with your favorite sauce.
- You can bring the excess marinade to a boil, simmer for a few minutes. It makes delicious dipping source for your steak.
- Pan-Searing Method:
- Place a cast-iron skillet on medium-high heat. When the skillet is hot, add 1 tablespoon oil.
- When the pan is almost smoking, add the steak and cook for 2-3 minutes.
- Flip and cook for another 2-3 minutes to the desired doneness.
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Delicious! Steaks came out perfect!
Hi Amy, That’s so great to hear! Thanks for your comment
Doesn’t tenderize at all but very tasty
i was only able to marinade the steak for about 3 hours, then fried in a cast iron skillet for 3 min. per side, let it sit for 5-10 minutes before slicing thin … it turned out great, cooked a perfect medium, just like a nice roast baked in the oven!
Hi Michelle, Sounds like a winner! Thanks for your feedback and congrats!
this was hit at our BBQ.. I will be making it again.
I got a quarter steer from a local farmer which included all sorts of cuts I’ve never tried before, to push my limits. This recipe was perfect. The cuts were closer to 1 and 1/4 inches thick so they needed more like 5-6 minutes per side, but once I hit 135 degrees I pulled them off to rest, and they were perfectly flavored.
Hi Josh, Wow that is amazing! Glad to hear you enjoyed and thanks for your feedback.
Best marinade ever! It’s replacing my usual London broil recipe I’ve had for years!
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THIS IS FEEDBACK
Love, Love, Love!! This Marinate for your Steak, We will be making this often so yummy!!
I bought my self an instant read meat thermometer & i love it as well, Thanks for sharing your recipe Sherry
Hi Sherry, Thanks so much for your comment and appreciate your feedback. Glad you enjoyed!
Does it make any sense to cut the meat into strips and marinate that way and then bbq it.
Hi Richard, Thanks for your question. It’s better to cook it whole to retain the juices.
I’ve never marinated a steak before because I like just a plain ole steak… well I bought a petite sirloin and my boyfriend said he likes top sirloin. I didn’t want to waste the steak, so I found this marinate and it was amazing!! I’m so happy I found this site! Very informative! Thank you!
Hi Angela, That’s so awesome and thanks for your comment. Sirloin tip is such an under-rated cut. I had some recently that was better than top sirloin!
I found your recipe because I didn’t know what a sirloin tip steak was. Your post helped me tremendously, however I have to make the comment that the marinade turned glaze idea was tremendous! I accidentally over cooked the beef, but it didn’t matter with this wonderful dipping sauce. I am going to use this marinade/dip for many dinners to come. Thank you!
Hi Jenn, Yes, yes yes! The sauce will redeem slightly overcooked meat. So glad you enjoyed it and many thanks for your review.
Wow TALK ABOUT GREAT tasting AND PROUD of this meal.LOVEALWAYS
Hi Warren, Thank you ever so much and congratulations!
This marinade is to die for! The balsamic, honey, and soy sauce is such a great flavor combination and the steak was perfectly cooked. Great recipe – thanks!
Hi Erica, Thanks for your comment and so glad to hear that! Hope to see you again soon on the site.