Marinated steak tips are a summer staple. They are easy to throw on the grill or skewer with vegetables. You can buy them almost anywhere pre-marinated or marinade them yourself. Now, I have a question for you. Have you ever created your own marinade for steak tips?
How to Make Your Own Marinade
You may be surprised how easy it is to come up with your own marinade. There is a simple formula you can follow for creating the perfect sauce. 1 part acid, such as vinegar, wine, BEER or citrus. 3 parts fat, like olive oil, canola oil, or sesame oil. And lastly, seasonings (to taste), such as herbs and spices, garlic, red pepper flakes, brown sugar etc. These are just a few examples but I think you get the idea. Here is the guide I used to make my beer teriyaki marinade. How to make marinade magic. P.S. It really is magic…
If you’ve tried my pan-seared filet mignon recipe you’ll better understand by obsession with using a cast iron skillet to cook steak. Cast Iron is the perfect combo for grilling and searing meat on the stove top without losing the juices. It’s also perfect for cooking steak year round if you don’t use your grill in the winter (nothing stops us New Englanders). Here is the one I use for everything.
Beer teriyaki marinade is a result of experimenting with different ingredients I had in the fridge. The marinade is slightly sweet with a very mild kick. I recommend using an IPA or pale ale as your beer of choice. There are a lot of strong competing flavors and spices so your ale needs to stand on it’s own. Add all marinade ingredients in a blender or whisk vigorously in a bowl until combined.
Marinade steaks in a large plastic ziplock bag for 8-24 hours in the fridge. The olive oil may start to solidify after several hours in cold temperature. This is normal and should not be cause for concern. Always remove steak from the fridge 30 minutes before cooking—the olive oil will return to it’s normal liquid state when it reaches room temperature. This will also ensure cook times are more accurate.Print
- 2 pounds sirloin steak tips
- 1 tablespoon olive oil (for searing)
Beer Teriyaki Marinade
- 1/3 cup beer (IPA or Pale Ale)
- 2 tablespoons lemon juice
- 3/4 cup olive oil
- 1/4 cup soy sauce
- 1/4 cup worcestershire sauce
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon dried parsley
- 1 teaspoon paprika
- 1 teaspoon crushed red pepper flakes (optional)
- Combine beer teriyaki marinade ingredients in a blender or bowl. Whisk vigorously for 1-2 minutes or blend for 30 seconds until spices and oils are well combined. Transfer marinade into a plastic container with a lid or large ziplock bag. Marinade steaks for 8-24 hours.
- Remove bag/container from the fridge 30 minutes before cooking so the steak and marinade can reach room temperature.
- Bring a cast iron skillet to medium-high heat and add 1 tablespoon of olive oil. Once hot, add steak tips, discarding any excess marinade (do not pour in sauce).
- Sear steaks for 4-5 minutes per side for medium rare. Depending on the thickness, it may take more or less time.
Olive oil may start to solidify after several hours in cold temperature. This is normal and should not be cause for concern. Olive oil will return to it’s normal liquid state when it reaches room temperature.
These can also be grilled for larger groups.
Temperatures for steak:
Rare: 130°F to 135°F
Medium Rare: 140°F to 145°F
Medium: 155°F to 160°F
Well Done: 165°F to 170°F