This recipe delivers tender steak tips with a smoky char that rivals any steakhouse. I developed this method after years of perfecting my grill technique.
Marinating the beef for at least 4 hours is key to achieving that melt-in-your-mouth texture. The high-heat sear locks in juices while creating a flavorful crust.
Ingredients for Bbq Steak Tips
Quality cuts and bold marinade ingredients create these perfectly charred, restaurant-level steak tips.
| Ingredient | Amount | Notes |
|---|---|---|
| Sirloin Steak Tips 🥩 | 2 lb | Cut into 2-inch pieces |
| Olive Oil 🫒 | ¼ cup | Extra-virgin preferred |
| Soy Sauce 🥫 | ¼ cup | Low-sodium recommended |
| Worcestershire Sauce 🍶 | 2 tbsp | For umami depth |
| Apple Cider Vinegar 🍏 | 2 tbsp | Balances marinade sweetness |
| Brown Sugar 🍚 | 2 tbsp | Light or dark variety |
| Garlic Cloves 🧄 | 4 cloves | Minced for marinade |
| Black Pepper 🌶️ | 2 tsp | Freshly cracked preferred |
| Kosher Salt 🧂 | 1 tsp | Diamond Crystal brand ideal |
| Smoked Paprika 🌶️ | 1 tsp | For authentic BBQ flavor |
| Dijon Mustard 🧄 | 1 tbsp | Adds tangy complexity |
| Fresh Rosemary 🌿 | 1 tbsp | Chopped, stems discarded |
| Butter 🧈 | 2 tbsp | For basting on grill |
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The beef is non-negotiable here. Sirloin tips (often labeled as sirloin flap meat) offer ideal marbling and tenderness for high-heat grilling. Source from Whole Foods or ButcherBox for premium quality, or ask your local butcher to cut sirloin into 2-inch pieces. Look for vibrant red color and visible fat streaks—this ensures juiciness during cooking.
No sirloin? Flank steak or skirt steak work well but require slicing against the grain after grilling. Swap soy sauce for tamari if avoiding gluten. Balsamic vinegar can replace apple cider in a pinch. The Worcestershire adds depth—Annie’s or Edward & Sons make vegetarian versions if needed. Fresh rosemary is ideal, but dried at one-third the amount works.
Marinate overnight for maximum tenderness. Store raw beef in the coldest part of your fridge for up to 2 days. Cooked steak tips keep 3-4 days refrigerated or freeze for 3 months (thaw before reheating to preserve texture).
Why You’ll Love This Recipe
- One Pan Wonder: I toss the sirloin tips with olive oil and let the marinade do the work while I set the table.
- Flavor Bomb: The soy sauce and Worcestershire combo gives that deep, smoky taste without firing up a grill.
- Weeknight Hero: Between us, it’s my go-to for last-minute dinners—ready before the kids start complaining they’re hungry.
- Budget Stretcher: A pound of sirloin tips feeds my family of four, and the leftovers make killer sandwiches the next day.
Step-by-Step Instructions for BBQ Steak Tips
Master these steps for perfectly tender, grill-kissed steak tips every time.
Step 1: Marinate the Steak Tips
In a large bowl, whisk together the 0.25 cup olive oil, 0.25 cup soy sauce, 2 tbsp Worcestershire sauce, 2 tbsp apple cider vinegar, 2 tbsp brown sugar, 1 tbsp Dijon mustard, 1 tsp kosher salt, 2 tsp black pepper, and 1 tsp smoked paprika until the brown sugar fully dissolves.
Add the 2 lb sirloin steak tips and 4 cloves minced garlic cloves to the marinade, tossing to coat evenly. Cover and refrigerate for at least 2 hours (overnight for maximum tenderness). The marinade should deeply penetrate the meat, ensuring every bite is flavorful.
Step 2: Preheat and Prepare the Grill
Preheat your grill to medium-high heat (about 400°F). Clean the grates thoroughly with a grill brush to prevent sticking. The grates should be hot enough to sizzle when the meat touches them.
While the grill heats, remove the steak tips from the marinade and discard the excess liquid. Pat the meat dry with paper towels—this ensures a good sear rather than steaming. Thread the steak tips onto skewers if desired, or leave loose for easier flipping.
Step 3: Grill to Perfection
Place the steak tips on the preheated grill. Cook for 4-5 minutes per side for medium-rare, or until they reach an internal temperature of 135°F. Avoid pressing the meat with a spatula—this squeezes out the juices we worked so hard to preserve.
During the last 2 minutes of grilling, add the 2 tbsp butter and 1 tbsp chopped fresh rosemary to the steak tips, basting them with the melting butter for an herbed finish. The rosemary should release its aroma, and the butter should create a glossy coating.
Step 4: Rest and Serve
Transfer the steak tips to a clean plate and let them rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and tender. Tent loosely with foil to keep warm if needed.
Serve immediately while still warm. The steak tips should have a caramelized crust on the outside and be juicy and tender on the inside. Any leftover marinade that touched raw meat should be discarded, not reused as a sauce.
Pro Tips For Making Bbq Steak Tips
- Pat the Meat Dry: Sounds weird, but it works—blot the sirloin tips with a paper towel before marinating. I learned this the hard way after my steak boiled in its own juices instead of searing.
- Marinate Overnight: Give the soy sauce, Worcestershire, and apple cider vinegar mix at least 8 hours with the meat. My grandmother swore by this, and she was right: the flavors actually penetrate deep.
- Skip the Cold Steak: Pull the tips out of the fridge 30 minutes before grilling. After burning three batches, I finally figured out that cold meat seizes up and cooks unevenly.
- Rest Before Serving: Tent the steak tips under foil for 5-10 minutes after grilling. I used to rush this part and wondered why my meat was always dry—turns out it needs that time to redistribute the juices.
Dietary Considerations for This Dish
Gluten-Free Adaptations
For a gluten-free version, swap the soy sauce with tamari—I use San-J brand for its rich flavor. Also, ensure your Worcestershire sauce is gluten-free, as most contain barley malt. Annie’s or Edward & Sons make excellent alternatives.
Low-Sodium Options
To reduce sodium, use low-sodium soy sauce and low-sodium Worcestershire. You can also cut the kosher salt in half or omit it entirely. The Dijon mustard and apple cider vinegar will still provide plenty of flavor.
Dairy-Free Modifications
Replace the 2 tbsp butter with olive oil or a dairy-free butter alternative like Miyoko’s. The basting step will still create that glossy finish without any dairy. The rosemary will infuse just as beautifully into the oil. 🌿
Keto-Friendly Adjustments
This recipe is naturally low-carb, but to make it keto-friendly, replace the 2 tbsp brown sugar with 2 tbsp erythritol or your favorite keto sweetener. The marinade will still caramelize nicely on the grill.
Vegetarian Alternatives
For a plant-based version, use portobello mushrooms or cauliflower steaks instead of beef. Marinate and grill using the same method. The mushrooms especially soak up the marinade flavors beautifully.
The Worcestershire sauce is the only non-vegetarian ingredient in the marinade, so swapping it out with a vegetarian version completes the transformation. 💛
Nutrition Facts
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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