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.
Servings: 4 people
Calories: 439kcal
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.
- 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
Serving: 4oz | Calories: 439kcal | Carbohydrates: 17g | Protein: 39g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 104mg | Sodium: 808mg | Potassium: 704mg | Fiber: 1g | Sugar: 15g | Vitamin C: 1mg | Calcium: 15mg | Iron: 5mg | Net Carbs: 16g