Entrée: United States – Grilled Steak Tips

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 30 min

Total 55 min

Ingredients

2 lb (900 g) beef steak tips (sirloin tips), cut into 1 1 / 2- to 2-inch pieces
3 tbsp (45 ml) olive oil
3 tbsp (45 ml) soy sauce
1 tbsp (15 ml) Worcestershire sauce
1 tbsp (15 ml) balsamic vinegar or lemon juice
1 tbsp (15 ml) brown sugar or honey
2 tsp Dijon mustard
3 cloves garlic, minced
1 tsp kosher salt, plus more to taste
1 tsp freshly ground black pepper
1 tsp smoked paprika (optional)
1 / 2 tsp red pepper flakes (optional)
1 tbsp (15 g) unsalted butter, for finishing (optional)
1 tbsp (15 ml) chopped fresh parsley or chives, for serving
Neutral oil for grill grates
Metal skewers or soaked wooden skewers (optional)

Instructions

Make the marinade: In a large bowl, whisk together olive oil, soy sauce, Worcestershire, balsamic or lemon juice, brown sugar, Dijon, garlic, salt, pepper, smoked paprika, and red pepper flakes if using.
Marinate the steak: Pat steak tips dry, add to the bowl, and toss to coat well. Marinate 30 minutes at room temperature or up to 2–12 hours refrigerated. If using wooden skewers, soak them in water for at least 30 minutes.
Preheat the grill to high heat (450–550°F). Clean and oil the grates with a paper towel dipped in neutral oil and held with tongs.
Prep for grilling: Remove steak tips from the marinade, letting excess drip off; discard any leftover marinade. For kebab-style, thread onto skewers, leaving a little space between pieces. Lightly pat the surface dry for better searing.
Grill direct over high heat: Place steak tips on the hot grates. Cook 2–3 minutes per side, turning every 1–2 minutes to build an even crust, about 6–8 minutes total for medium-rare (pull at 125–130°F). For medium, cook to 135–140°F; for medium-well, 145–150°F. Move pieces to a cooler zone if flare-ups occur.
Optional finish: During the last minute, add the butter to the grill-safe surface or a pan and toss the steak tips in it, or transfer the hot steak tips to a bowl with the butter and herbs to coat.
Rest the meat: Transfer to a plate and tent loosely with foil for 5 minutes.
Finish and serve: Sprinkle with a pinch of kosher or flaky salt and the chopped herbs. Serve with grilled vegetables, salad, rice, or potatoes; chimichurri or garlic butter pairs well.