Juicy, tender, and bursting with flavor, this sirloin tip steak recipe is a weeknight hero. With just 5 minutes of prep and 10 minutes of cooking, you’ll have a restaurant-quality meal on the table in no time. The steak’s rich, savory crust pairs perfectly with its melt-in-your-mouth center, creating a texture that’s simply irresistible.
Seasoned with simple spices and seared to perfection, every bite delivers a satisfying balance of smoky char and buttery tenderness. Whether you’re cooking for one or hosting a last-minute dinner, this dish promises to impress with its bold flavors and effortless elegance. It’s the kind of meal that feels indulgent yet achievable—perfect for any night of the week.
What You’ll Need
- 2 Sirloin Tip Steaks (1 inch thick, bring to room temperature for even cooking)
- Kosher salt (liberally used for seasoning and tenderizing)
- 1 tablespoon olive oil (extra virgin preferred for flavor)
- 1 tablespoon chopped fresh rosemary (or substitute with 1 teaspoon dried rosemary)
- 1 tablespoon chopped fresh thyme leaves (or substitute with 1 teaspoon dried thyme)
- 1 tablespoon chopped fresh parsley (optional, for garnish)
- 2 cloves fresh garlic (minced, or use 1 teaspoon garlic powder as a substitute)
- ½ teaspoon black pepper (freshly ground for best flavor)
How to Make It
- Prepare the steaks: Remove the steaks from the refrigerator 1 hour before grilling. Liberally season both sides with kosher salt and let them sit at room temperature to tenderize.
- Make the herb rub: In a small bowl, mix olive oil, rosemary, thyme, parsley, minced garlic, and black pepper. After 1 hour, wipe off excess salt from the steaks and rub the herb mixture evenly onto all surfaces of the meat.
- Preheat the grill: Heat your grill to high heat (about 450°F-500°F). Lightly oil the grates to prevent sticking.
- Grill the steaks: Place the steaks on the grill and cook for 3-6 minutes per side, turning once, until they reach medium-rare doneness (internal temperature of 130°F-135°F). Adjust cooking time based on steak thickness.
- Rest and slice: Transfer the steaks to a cutting board, tent with foil, and let them rest for 5-10 minutes. Slice thinly against the grain and serve as desired.
Perfect Pairings: Sauce and Topping Ideas
Elevate your sirloin tip steak with a flavorful sauce or topping. Try a garlic herb butter (mix 4 tbsp softened butter with 1 minced garlic clove, 1 tsp each of rosemary, thyme, and parsley) for a rich finish. For a tangy twist, drizzle with balsamic glaze or serve with a side of chimichurri (blend 1 cup parsley, 3 garlic cloves, 2 tbsp red wine vinegar, ½ cup olive oil, and a pinch of red pepper flakes).
How to Serve Your Sirloin Tip Steak
Slice your steak thinly across the grain for maximum tenderness and serve it as the star of your meal. Pair it with roasted vegetables like asparagus or Brussels sprouts, or a creamy mashed potato side. For a lighter option, toss together a fresh arugula salad with shaved Parmesan and a lemon vinaigrette.
Storing and Reheating Leftovers
Store leftover steak in an airtight container in the fridge for up to 3 days. To reheat, place slices in a skillet over medium heat with a splash of broth or water to keep them moist. Avoid microwaving, as it can dry out the meat. Leftover steak also makes a great addition to salads or sandwiches!
Time-Saving Tips for Busy Cooks
Prep your herb rub ahead of time and store it in the fridge for up to 2 days. If you’re short on time, skip the 1-hour resting period and let the steaks sit at room temperature for just 20-30 minutes. For quicker cooking, use a cast-iron skillet on the stovetop instead of firing up the grill.
Grill Like a Pro: Equipment Guidance
For the best results, use a gas or charcoal grill preheated to high heat. A meat thermometer is a must to ensure your steak reaches the perfect medium-rare (130-135°F). If you don’t have a grill, a heavy-duty cast-iron skillet works just as well for achieving a delicious sear.
Sirloin Tip Steak Recipe
Ingredients
- 2 Sirloin Tip Steaks 1 inch thick
- Kosher salt
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh parsley
- 2 cloves fresh garlic minced
- ½ teaspoon black pepper
Instructions
- Remove the steaks from the refrigerator about 1 hour before grilling. Liberally salt the steaks and allow the salt to penetrate and tenderize the meat as they come to room temperature.
- After 1 hour, wipe most of the salt from each steak. Mix all remaining ingredients in a small bowl, then rub and press mixture into all surfaces of beef.
- Preheat a grill to high heat, oiling the grates to prevent sticking.
- Grill the steaks for 3-6 minutes per side, turning once, until cooked to medium rare. They may need more or less time depending on thickness.
- Remove the steaks to a cutting board, tent with foil, and allow them to rest for 5-10 minutes. Slice the steak thinly across the grain and serve as desired.