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Sirloin Tip Steak is a flavorful cut made tender and juicy thanks to our simple balsamic marinade. Cut the sirloin tip into thin slices for an irresistible dinner!

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.

There are so many reasons to love sirloin tip steaks. This cut is super affordable and full of flavor. With a little marinating, it also comes out oh-so juicy. You can eat it as-is or use it for tacos, fajitas, sandwiches, wraps and more! Even better: you can use the grill, oven or stovetop to make it nice and easy!

What are readers saying about this recipe? “This is perfect for this cut of meat.” “Delicious and my go to recipe.” “Steaks came out perfect!”

I promise you: When it comes to beef sirloin tip recipes, this is my all-time favorite and it will be yours too! So let’s get started…

So what exactly is sirloin tip steak?

Sirloin tip comes from the Round primal at the front end of the steer’s hindquarters. This lean cut is budget-friendly with good availability in supermarkets including Costco. You may also see it labelled as round tip steak, beef tip steak, or knuckle steak.

Is sirloin tip steak tender? This cut is rated as “tough” by Texas A&M. That being said, beef sirloin tip is still more tender than similar cuts like top round or eye of round steak. Tenderizing techniques include marinating, braising, or slicing thinly against the grain.

Top sirloin vs sirloin tip: Beware, these two cuts are completely different! Top sirloin comes from the sirloin primal, near the tender shortloin where ribeye comes from. Despite the similar name, sirloin tip comes from the round primal near the hindquarters. This meat gets more exercise, making it leaner and tougher. You shouldn’t swap one for the other in recipes!

How to cook sirloin tip steak

Since sirloin tip is quite lean, it’ll turn out tough if you try to cook it like a T-bone or ribeye. TIP: You need to marinate the meat for at least 4 hours prior to cooking to tenderize and add flavor.

Sirloin Tip Steak Marinade: Our recipe uses a marinade using balsamic vinegar, soy sauce, honey, garlic and olive oil. Simply combine these ingredients with the meat in a bowl to marinate covered in the fridge for 4 hours to overnight:

After the marination period, the steak is ready for cooking. TIP: Remove it from the fridge 30 minutes ahead of time to take the chill off. This step is important to promote even cooking, which will help it cook faster and make it more tender.

When you’re getting close to cooking, scrape or wipe away the marinade to prevent the meat from charring during cooking. We’ll cover a few different methods here starting with grilling.

Grilled Sirloin Tip: Preheat the grill to 425 deg F (220 deg C). Clean and oil the grill grates to prevent sticking. A 1-inch thick steak will take 2 to 4 minutes per side depending on your desired doneness. If you want crosshatch grill marks, then you’ll need to rotate the steak 90 degrees halfway through on each side.

Pan Seared Sirloin Tip: Heat a 12-inch (30cm) cast-iron skillet or pan over medium-high heat for about 5-6 minutes until very hot. Add 1 teaspoon of a high-smoke point oil (canola, sunflower, refined olive oil etc.) to the pan followed by the steak. Cook 2 to 4 minutes per side or until it reaches your desired doneness.

Oven Method: Preheat the oven to 425 deg F (220 deg C) with the oven rack in the upper middle position. Start with the pan searing in an ovenproof skillet as above. After 2 minutes, flip the steak and transfer the skillet to the oven. Continue cooking until it reaches your desired doneness.

TIP: Let the steak rest on a plate covered for 5 minutes before serving. This simple step lets the juices redistribute for maximum tenderness. Do not cut into it during this time, or the juices will escape and cause the meat the dry out!

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.

When is it done?

Do not overcook sirloin tip, as it will become chewy! I suggest medium-rare or medium doneness at most. To check doneness, insert an instant-read thermometer into the thickest part of the steak and compare to this chart:

Steak DonenessVisualSteak Internal Temp
RareCool red center125°F (52°C)
Medium rareWarm red center130°F (54°C)
MediumPink center140°F (60°C)

These temperatures will rise another 5°F after cooking to reach their final temp. The USDA recommends cooking to 145°F followed by a 3-minute rest before serving, although note that sirloin tip will unfortunately be chewy at that point.

Cut thinly against the grain on a cutting board

Serving ideas

Thin sliced sirloin tip steak is the best serving idea. Using a carving knife, cut the meat against the grain into strips. By doing this, you cut through any connective tissue to make the meat more tender. (Needless to say, you can also use the meat to make fabulous steak tacos, fajitas, wraps or sandwiches.)

TIP: For an easy dipping sauce, you can boil the marinade for a minute in a saucepan over medium heat. Simply put the sauce out with the steak to serve.

In terms of pairings, look to any of your faves including veggies or a salad perhaps with some crusty bread. Options include mashed potatoes, smothered potatoes, baked potatoes, boiled broccoli, carrots, sweet potatoes, corn on the cob, caesar salad, green salad, garlic bread and more. Don’t forget about condiments like creamed horseradish or steak sauce too!

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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.
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4.88 from 16 votes

Thin Sliced Sirloin Tip Steak

Enjoy mouthwatering sirloin tip steak! This inexpensive cut is full of flavor and easy to make tender thanks to our homemade balsamic marinade.
Prep Time: 10 minutes
Cook Time: 10 minutes
Marinating Time: 4 hours
Servings: 4 people

Ingredients 

Steak

  • 2 sirloin tip steaks, 1-inch thick if possible

Sirloin Tip Steak Marinade

  • 2 tablespoons balsamic vinegar
  • 3 tablespoons honey
  • 1/3 cup refined olive oil, or canola oil
  • 2 cloves garlic, minced
  • 1/3 cup soy sauce, low-sodium recommended
  • 1/2 teaspoon black pepper, freshly ground

Instructions 

  • Remove the steaks from the fridge and place on a work surface.

Sirloin Tip Steak Marinade

  • In a medium bowl, add the balsamic vinegar, honey, olive oil, garlic, soy sauce, and black pepper. Mix until combined.
  • Add the steaks to the bowl. Spoon the mixture to coat evenly on all sides. Cover the bowl with plastic wrap or a plate.
  • Place the bowl in the refrigerator to marinate for 4 hours to overnight.

Cooking the Steak

  • Remove the bowl from the refrigerator 30 minutes prior to cooking. This will take the chill off to promote faster and more even cooking.
  • Preheat the grill to 425°F / 218°C. Clean the grates and rub with oil to prevent sticking. (For the oven method, see notes below)
  • Remove the steaks from the marinade. Use a knife to scrape any marinade off the surface of the steak, which will prevent charring during cooking. Then pat dry with paper towels to remove excess moisture. (Optional: reserve the marinade to make a dipping sauce before serving.)
  • Using kitchen tongs, place the steaks on the grill. Close the lid and cook for 2 to 3 minutes. (If you want crosshatch grill marks, rotate the steak after 1 minute.)
  • Open the lid and flip the steak. Close the lid and grill the other side for 2 to 3 minutes (rotating again if you want crosshatch grill marks).
  • Check doneness: Every minute starting at the 5-minute mark, insert an instant meat thermometer into the thickest part of the steak: rare is 125°F / 53°C, medium rare is 135°F / 57°C and medium is 140°F / 60°C. Remove the steaks to a plate as soon as the thermometer hits your desired temperature.
  • Rest the meat: Place the steaks on a carving board and tent with foil. Let them rest for 5 minutes so the juices can redistribute. Do not cut into the meat during this time, or juices will escape causing the meat to dry out.
  • Slice against the grain: Slice thinly against the grain into strips to serve. (For an optional dipping sauce, bring the leftover marinade to a boil in a saucepan and then serve.)

Notes

Pan-Searing Method:
  • Marinate the steak as described above.
  • Place a cast-iron skillet on medium-high heat. When the skillet is hot, add 1 teaspoon canola oil (or another high smoke-point oil).
  • Using kitchen tongs, carefully place the steak in the hot pan.
  • Cook for 2 to 3 minutes. Flip and cook for another 2 to 3 minutes. Start checking doneness using an instant-read thermometer after 5 minutes.
  • When desired doneness is reached, remove the meat to a plate to rest for 5 minutes before serving.
Oven Method:
  • Marinate the steak as described above.
  • Preheat the oven to 425°F / 218°C, placing the oven rack in the upper-middle position.
  • Follow the steps for pan-searing above. After flipping the steak, use oven mitts to transfer the pan to the preheated oven to continue cooking.
  • Start checking doneness using an instant-read thermometer after 5 minutes of total cooking time.
  • When desired doneness is reached, remove the meat to a plate to rest for 5 minutes before serving.
Nutrition Facts
Thin Sliced Sirloin Tip Steak
Serving Size
 
4 oz
Amount per Serving
Calories
439
% Daily Value*
Fat
 
24
g
37
%
Saturated Fat
 
5
g
25
%
Cholesterol
 
104
mg
35
%
Sodium
 
808
mg
34
%
Potassium
 
704
mg
20
%
Carbohydrates
 
17
g
6
%
Fiber
 
1
g
4
%
Sugar
 
15
g
17
%
Net Carbs
 
16
g
32
%
Protein
 
39
g
78
%
Vitamin C
 
1
mg
1
%
Calcium
 
15
mg
2
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.

Please read our nutrition disclaimer.

Author: TipBuzz
Course: Main Course
Cuisine: American
Keyword: round tip steak, Sirloin Tip Steak
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