My first whiff of hickory smoke at a backyard cookout still guides my grilling today. These garlic-herb marinated steak tips carry that tradition forward with professional precision.
Simple ingredients and proper technique transform tough cuts into tender, flavorful bites. The marinade works its magic in just 2 hours, making this perfect for weeknight grilling.
Ingredients for Barbecue Steak Tips
Professional-grade ingredients for tender, smoky, garlic-herb marinated steak tips ready in two hours.
| Ingredient | Amount | Notes |
|---|---|---|
| Sirloin Steak 🥩 | 1 ½ lb | Cut into 1-inch cubes, well-marbled |
| Garlic Cloves 🧄 | 6 cloves | Minced for marinade intensity |
| Fresh Rosemary 🌿 | 2 tbsp | Finely chopped, stems discarded |
| Fresh Thyme Leaves 🌿 | 2 tbsp | Stripped from stems |
| Olive Oil 🫒 | ½ cup | Extra-virgin for depth |
| Soy Sauce 💧 | ¼ cup | Low-sodium preferred |
| Worcestershire Sauce 💧 | 2 tbsp | Adds umami complexity |
| Dijon Mustard 🟡 | 1 tbsp | Smooth, not whole grain |
| Red Wine Vinegar 🍷 | 2 tbsp | Balances rich flavors |
| Brown Sugar 🟤 | 2 tbsp | Light or dark works |
| Kosher Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | 1 tsp | Freshly ground coarse |
| Hickory Wood Chips 🪵 | 1 cup | Soaked 30 minutes before use |
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The steak quality is non-negotiable here. USDA Choice sirloin offers the ideal balance of marbling and affordability. Source from Whole Foods or a reputable butcher for consistent results. Look for vibrant red color with visible fat streaking—this ensures tenderness after grilling. Avoid pre-cut stew meat; whole pieces allow you to control cube size for even cooking.
No fresh herbs? Dried rosemary and thyme at one-third the quantity work in a pinch, though the flavor profile will be slightly different. Apple cider vinegar can replace red wine vinegar if needed. For a gluten-free version, use tamari instead of soy sauce. The brown sugar is flexible—honey or maple syrup (1.5 tbsp) can substitute, though the caramelization will differ slightly.
Marinate the steak in the refrigerator for up to 24 hours for deeper flavor penetration. Cooked steak tips keep 3-4 days refrigerated in an airtight container. For longer storage, freeze raw marinated cubes for up to 3 months—thaw in the fridge before grilling.
Why You’ll Love This Recipe
- One Pan Wonder: Honestly, I just toss the sirloin tips with olive oil, garlic, and herbs, then let the grill do the work—minimal cleanup, maximum payoff.
- Flavor Explosion: That first bite with the charred edges, garlic punch, and rosemary-thyme aroma? Ridiculously good.
- Weeknight Hero: I throw these together after work—ready in 20 minutes, and my kids actually eat their veggies when paired with this.
- Leftovers Win: Between us, these taste even better the next day in a sandwich or over salad. No waste, just seconds.
Step-by-Step Instructions for Garlic-Herb Marinated Steak Tips
Master the technique for tender, smoky steak tips with maximum flavor absorption.
Step 1: Prepare the Garlic-Herb Marinade
In a large bowl, whisk together the 0.5 cup olive oil, 0.25 cup soy sauce, 2 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 2 tbsp red wine vinegar, and 2 tbsp brown sugar until fully emulsified. The mixture should appear slightly thick and glossy.
Add the 6 cloves garlic cloves (minced), 2 tbsp fresh rosemary (finely chopped), 2 tbsp fresh thyme leaves, 1 tsp kosher salt, and 1 tsp black pepper. Stir thoroughly to distribute the herbs and seasonings evenly throughout the liquid. Let the marinade sit for 5 minutes to allow the flavors to begin melding.
Step 2: Marinate the Sirloin Steak
Place the 1.5 lb sirloin steak (cut into 1-inch cubes) in a resealable plastic bag or shallow dish. Pour the prepared marinade over the steak, ensuring all pieces are fully submerged. Massage the bag or stir the dish to coat the steak evenly.
Seal and refrigerate for at least 4 hours, though overnight marination yields the most tender and flavorful results. Flip or stir the steak halfway through the marination period to ensure even exposure to the marinade.
Step 3: Prepare the Grill and Wood Chips
Soak the 1 cup hickory wood chips in water for 30 minutes before grilling. This prevents them from burning too quickly and ensures a steady release of smoke. Drain the wood chips just before use.
Preheat your grill to medium-high heat (about 400°F). If using a charcoal grill, bank the coals to one side for indirect heat. For gas grills, preheat all burners, then turn off one burner to create a cooler zone. Add the soaked wood chips directly to the coals or place them in a smoker box for gas grills.
Step 4: Grill the Steak Tips to Perfection
Remove the sirloin steak from the marinade, shaking off any excess, and discard the remaining marinade. Thread the steak tips onto skewers or place them directly on the grill grates over the direct heat. Sear for 2-3 minutes per side until deeply browned with visible grill marks.
Move the steak tips to the indirect heat zone and continue grilling for 4-6 minutes, turning occasionally, until they reach an internal temperature of 135-140°F for medium-rare. The edges should appear slightly charred, and the meat should feel firm yet springy to the touch.
Step 5: Rest and Serve
Transfer the grilled steak tips to a clean platter and tent loosely with aluminum foil. Let them rest for 5-10 minutes to allow the juices to redistribute throughout the meat. This step ensures each bite remains moist and flavorful.
Serve the steak tips hot, garnished with additional fresh rosemary or thyme if desired. The exterior should have a smoky, caramelized crust, while the interior remains tender and juicy with the robust flavors of the garlic-herb marinade.
Pro Tips For Making Barbecue Steak Tips
- High Heat First: Sear the sirloin tips over the hottest part of the grill for 2-3 minutes per side to lock in juices—this gives you that smoky crust before moving to indirect heat to finish.
- Smash the Garlic: Lightly crush the garlic cloves with the side of your knife before chopping—they’ll release more flavor into the olive oil marinade.
- Skip Wet Herbs: Pat the rosemary and thyme completely dry before chopping, or the extra moisture will steam the steak instead of letting it char properly.
- Rest Before Serving: Let the steak tips rest under loose foil for 5-10 minutes after grilling—I learned this the hard way after serving dry, tough meat to guests.
Troubleshooting This Dish
Uneven Cooking
If some pieces are charring while others stay raw, your heat zones aren’t balanced. I solve this by creating clear direct and indirect heat areas on my grill. Move the charred tips to the cooler side and finish cooking there. 🔥
Dry or Tough Meat
This usually means overcooking or insufficient marination. Stick to 135-140°F internal temp and marinate for the full 4 hours minimum. Remember, sirloin keeps cooking as it rests, so pull it early.
Weak Smoke Flavor
Soaked hickory wood chips should smolder, not burn. If you’re getting no smoke, try adding chips directly to the coals. For gas grills, a smoker box works best. I’ve found 30-minute soaking prevents quick burning.
Marinade Too Thick
If your marinade resembles paste, you’ve likely added too much brown sugar or Dijon mustard. Thin it with 1-2 tbsp water or extra olive oil. The consistency should coat the back of a spoon but still drip easily.
Skewers Burning
Wooden skewers need soaking too! Submerge them in water for 30 minutes before threading. Alternatively, use metal skewers which eliminate this problem entirely. I keep a stash of both for different occasions.
Flares from Dripping
Fat dripping onto coals causes flares. Trim excess fat from your sirloin cubes before marinating. During grilling, keep a spray bottle nearby to tame sudden flares. This prevents that acrid burnt taste. ✨
Nutrition Facts
Frequently Asked Questions
How long should I marinate the steak?
Marinate for at least 4 hours, but overnight works best. This gives the garlic and herbs time to deeply flavor the meat while tenderizing it.
What if I don’t have hickory chips?
You can substitute with other hardwood chips like apple, cherry, or mesquite. Each adds a different smoke profile, but all work well with beef. Soak them for 30 minutes before use.
How do I prevent overcooking?
Use a meat thermometer and pull the tips at 135-140°F for medium-rare. Let them rest for 5-10 minutes before serving—they’ll continue cooking slightly off the heat.
Can I use a different cut of steak?
Yes! Ribeye or New York strip also work beautifully. Avoid lean cuts like filet mignon, as they lack the marbling needed for grilling. Stick to 1-inch cubes for even cooking.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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