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Marinated steak tips are a summer grilling staple. They are easy to throw on the grill or skewer with your favorite veggies. Steak tips are widely available pre-marinated at butcher shops but over the years, I’ve been marinating my own steak tips with awesome results.
My marinade is a beer-based marinade made with IPA, lemon juice, oil, soy sauce, worcestershire sauce, and spices. 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.
This recipe pairs great with pesto pasta salad, lemon butter couscous or truffle fries.
How to Make Your Own Steak 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 (lemon or lime juice).
- 3 parts fat, like olive oil, canola oil, or sesame oil.
- Seasonings and dry spices, to taste, such as herbs, garlic, paprika, cumin, 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 and an awesome guide. Below is what my marinade is comprised of.
- Beer (IPA or Pale Ale)
- Fresh lemon juice
- Olive oil
- Soy sauce
- Worcestershire sauce
- Brown sugar (to balance the spice and caramelize)
- Garlic powder
- Dried parsley
- Crushed red pepper flakes (optional)
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 its own. Add all marinade ingredients in a blender or whisk vigorously in a bowl until combined.
How Long to Marinate Steak Tips?
Marinate steaks in a large plastic ziplock bag for 8-24 hours in the fridge. 24 hours yields the best result as it tenderizes the steaks and infuses it with the most flavor. The olive oil may start to solidify after several hours at fridge temps. 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 its normal liquid state when it reaches room temperature. This will also ensure cook times are more accurate.
How to Cook Sirloin Steak Tips
Typically you can grill steak tips for 5-6 minutes per side on medium-high heat for medium steak. Always use a digital thermometer if you’re unsure of internal temp. Depending on the thickness or shape, you can rotate the tips a few times to ensure each side has a nice caramelized crust.
If you’ve tried my pan-seared filet mignon recipe you’ll better understand my obsession with using a cast iron skillet to cook steak. Cast iron is the perfect combo for searing meat on the stovetop 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).
Cook times and temp should be relatively consistent with either method, however, you may want to lower the heat and cook steaks longer when using a skillet to prevent burning.
|Very rare/rare||120° F to 125° F|
|Medium rare||125° F to 130° F|
|Medium||135° F to 140° F|
|Medium well||145° F to 150° F|
|Well done||160° F and above|
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More Steak Recipes You’ll Love
- Filet mignon with blueberry glaze
- Ribeye steak with blue cheese butter
- T-bone steak with garlic and rosemary
- Porterhouse steak
- Coffee-rubbed cowboy steak
- Bacon-wrapped filet mignon
- How to grill filet mignon
- Everything you need to know about sous vide steak
Marinated Steak Tips with Beer Teriyaki Marinade
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 4 1x
- Category: Dinner
- Method: Grilling
- Cuisine: American
Tender and juicy sirloin steak tips marinated in a beer-based teriyaki marinade.
- 2 pounds sirloin steak tips (not marinated)
- 1 tablespoon canola 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)
- Prep steak by cutting into varying 3-5 inch strips in length. 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.
- Place steak tips in a plastic container with a lid or a large ziplock bag. Pour marinade over the steak and refrigerate. Marinate for at least 8 hours and 24 hours for best results.
- Remove steak tips from the fridge 30 minutes prior to cooking so the steak and marinade can reach room temperature.
- Preheat the grill with the cover down to medium-high heat. Clean the grates well. Allow the grill to get hot before cooking the steak. Discard marinade after grilling, do not reuse.
- Sear tips for 4-5 minutes per side for medium rare. Depending on the thickness, it may take more or less time. I usually shoot for medium, 5-7 minutes per side. Over the last few minutes, I rotate the tips to sear any non-seared edges or corners so the outside has a nice caramelized crust throughout the exterior. Let steaks rest for 5 minutes before serving.
Olive oil may start to solidify after several hours in cold temperatures. This is normal and should not be cause for concern. Olive oil will return to its normal liquid state when it reaches room temperature.
These can also be cooked in a cast iron skillet on the stovetop over medium heat with similar cooking times. I like to start with the pan temp on medium heat and ramp up towards the end to help develop a nice crust. This also helps prevent early burning.
Temperatures for steak
Rare: 120° F to 125° F
Medium rare: 125° F to 130° F
Medium: 135° F to 140° F
Medium well: 145° F to 150° F
Well done: 160° F and above
- Serving Size: 1/2 lb
- Calories: 360
- Sugar: 8.4g
- Sodium: 650mg
- Fat: 17.4g
- Saturated Fat: 6.5g
- Carbohydrates: 11.4g
- Fiber: 0.6g
- Protein: 35.6g
- Cholesterol: 77mg
Keywords: sirloin steak tip recipe, marinated steak tips
Hi Shawn, I just found this recipe and can’t wait to try it. I do not have a cast iron pan, but I do have a cast iron griddle that can be used on the grill. Looks like this:
One side is flat the other with ridges. Can I use this to cook the steak tips on the grill?
If yes, which side do I use, and do I cook over direct heat on high?
Thanks for your response.
I made these straight on the grill and they were awesome! Hope that helps!!!
Hi Tracy – that will work. In fact I have the exact same thing and love it. I typically use the flat side for searing bigger steaks with butter on the grill. It’s the most like a cast iron skillet. Either side will work for steak tips, since they are marinated, they have absorbed most of the flavor and you don’t have to worry about it running off. You can also straight up grill them on the grates too.
I don’t like beer can i leave it out or use something else
You may be better off finding a different marinade. The recipe is really built around the beer so no substitute.
OMG- was this marinade amazing! 10 lbs of steak tips – 5 X your recipe above, followed to the letter, and 24 hours marinading! My family went insane for these tips! Thank you for sharing!
Awesome to hear! Glad everyone liked it.
I am having 6 people for dinner. How much more steak will I need and how will I adjust the marinade recipe?
I would double the recipe, Debra. You probably want to figure 8 ounces of steak per person. Assuming you are also serving sides.
Making this tonight; any suggestions for a side dish?
Grilled asparagus, sautéed or roasted brussels sprouts, or mashed potatoes? Just a few of my favs. Also, check out my baked fries 😉
Sorry forgot to rate!
I used this recipe for a friends bbq…outstanding! “mmmm” and “top notch steak” were the first things I heard. Thank you for this recipe
Thanks Steve – glad this worked out.
I’ve been kicking ass and taking names with your steak recipes ever since I came across your rib-eye post and I’ll be attempting your Beer Teriyaki Marinade recipe this weekend. Quick question, is their another name for “steak tips” that you’re familiar with? I searched online and came across contradicting information and wanted to make sure I use the right cut (I’ve either read that it’s the flap, the sirloin tip, etc). Thanks again!
Gary – so glad to hear you are tearing things up with K Swag. I usually see either steak tip or sirloin tip. I would shoot for that as I think it’s the “official” cut. Thanks for the note!
I think Sirloin Flap is another name.
Holy crap that was the best teriyaki steak I ever had, first time using beer for a marinade. Using cast-iron, the char was on point and each bite had a nice balance of sweet and slight tang; the double IPA made a difference with the acidity. Thanks again Shawn for the awesome recipe – definitely sharing your website with all my friends.
In pursuit of steak tips, I ended up discovering my new favorite cut of meat at my local butcher – Bavette (rests right next to the flank). I found Bavette to be more flavorful, tender, and less costly than Flank and according to my butcher, has plenty of versatility and can be cooked and served in many ways; definitely check it out as it went so well with this recipe.
Thanks Gary – I appreciate you spreading the word. I love flank steak so I will check that out and look into the Bavette cut. That double IPA sounds perfect.
Just found you…yeah because your recipes look amazing! For your marinated steak tip recipe, can I just use a sirloin cut and how thick should it be?
Thanks Sue! I’ve never tried the marinade on sirloin, but I can’t see why not. I would follow this recipe here for cook times as it’s the same process minus the chimichurri sauce. One inch thick is probably typical for sirloin. https://kitchenswagger.com/recipes/pan-seared-sirloin-steak-chimichurri-sauce-recipe/
I love that this uses stuff that I have at home! Can’t wait to try it out this week. Thanks for sharing!
Excellent. Yes, it’s so easy Sharon!