Marinated Steak Tips with Beer Teriyaki Marinade

4.67 from 9 votes
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My steak tip 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!

Perfectly caramelized steak tips on a white serving plate pictured with a fork and knife.

Why I Love This Recipe

Marinated steak tips are a summer grilling staple. They are easy to throw on the grill or skewer with your favorite grilled veggies. Steak tips are widely available pre-marinated at butcher shops but over the years, I’ve been marinating my steak tips with awesome results.

The best part is, that most if not all of these ingredients are already in your fridge/pantry, making it a quick recipe to pull together on the fly.

This recipe pairs great with pesto pasta salad, lemon butter couscous, or truffle fries. I’d also love to teach you how to reverse sear a steak or the basics of sous vide.

Ingredients

Raw, uncooked steak tips and homemade teriyaki marinade ingredients laid out on a wooden cutting board.

You may be surprised how easy it is to make homemade steak marinade. There is a simple formula you can follow to create 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.

  • Sirloin steak tips: steak tips, often called sirloin tips, come in long thin strips and are ideal for marinating and grilling. Look for bright red tips that have nice marbling throughout. Fat content helps make this cut especially tender.
  • Beer (IPA or Pale Ale): 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. Also, see my flank steak skewers using a similar marinade!
  • Fresh lemon juice: citric acid is critical for breaking down the muscle fibers and tenderizing the steak. You can also use lime juice.
  • Olive oil: you can also use vegetable, canola oil, avocado oil, or sesame oil.
  • Soy sauce and Worcestershire sauce: these are the two most important flavors for the signature teriyaki flavor. I would not omit these. You can use light or dark soy sauce for a bolder flavor.
  • Brown sugar: to balance the spices with subtle sweetness and to caramelize.
  • Dry spices: I like a combo of garlic powder, dried parsley, onion powder, crushed red pepper flakes, and paprika. You can optionally opt for fresh garlic.

See the recipe card for full information on ingredients and quantities below.

Mechanically Tenderizing Steak Tips

Premarinated or packaged steak tips are commonly mechanically tenderized to make them ultra-tender. If you’ve marinated steak tips in the past, and they were still on the chewy side, they’re either lacking fat content (too lean) or they need to be manually tenderized with a meat mallet.

Before marinating your steak, strike the steak several times with a meat mallet until tender. Rotate and repeat on each side. It’s important not to pulverize or flatten the steak, the goal is to break down the muscle fibers so the marinade can soak in and work its magic.

Step By Step Instructions

Step 1.

Prep steak by cutting into varying 3-5 inch strips in length. For best results, use a meat mallet to mechanically tenderize. This will help soften the meat greatly and almost guarantee tender results.

Raw, uncooked sirloin steak tips on a wooden cutting board after being mechanically tenderized with a stainless meat mallet.

Quick TIp

Tenderizing the steak tips with a meat mallet helps the marinade better penetrate the muscle fibers. I highly recommend you take a few minutes and not ski[ this step.

Step 2.

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 sealable gallon-sized plastic bag. Pour marinade over the steak and refrigerate. Marinate for at least 8 hours and 24 hours for best results.

A hand whisking homemade teriyaki sauce in a glass measuring cup.
Uncooked, raw, sirloin steak tips marinating in teriyaki sauce in a plastic container.

Step 3.

Remove steak tips from the fridge 30 minutes before cooking so the steak and marinade can reach room temperature.

Step 4.

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.

Step 5.

Grill tips for 5-6 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.

Perfectly seared juicy steak tips cooking on the grill.

Frequently Asked Questions

How Long Should I Marinate Steak Tips?

Marinate for 8-24 hours in the fridge. 24 hours yields the best result as it tenderizes the steaks and infuses them 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.

What’s the best way to cook steak tips?

On the grill. 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.

Why are my steak tips chewy?

Premarinated or packaged steak tips are commonly mechanically tenderized to make them ultra-tender. Chewy steak tips are either lacking fat content (too lean), need longer to marinate, or need to be manually tenderized with a meat mallet.

What If I don’t have a grill?

You can prepare these in a cast iron skillet with similar cooking times and results. I usually sear for 5-6 minutes per side and then test with a digital thermometer. Be sure the skillet is hot before starting.

Perfectly charred grilled sirloin steak tips stacked on a white plate

Cooking Steak Tips Indoors

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.

DonenessTemperature Range
Very rare/rare120°F to 125°F
Medium rare125°F to 130°F
Medium135°F to 140°F
Medium well145°F to 150°F
Well done160°F and above

More Steak Recipes You’ll Love

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4.67 from 9 votes

Marinated Steak Tips with Beer Teriyaki Marinade

Servings: 4
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Tender and juicy sirloin steak tips marinated in a beer-based teriyaki marinade.

Ingredients 

  • 2 pounds sirloin steak tips, not pre-marinated

Beer teriyaki marinade

  • 1/2 cup beer, IPA or Pale Ale
  • 1/2 cup soy sauce
  • 1/4 cup olive oil
  • 1/4 cup Worcestershire sauce
  • 1/4 cup dark brown sugar, packed
  • 1 lemon, juice squeezed
  • 1 tablespoon garlic powder
  • 1 tablespoon dried parsley
  • 1 teaspoon paprika
  • 1 teaspoon crushed red pepper flakes, optional
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Instructions 

  • Prep steak by cutting into varying 3-5 inch strips in length. Optionally tenderize with a meat mallet for ultimate tenderness. This helps the marinade better penetrate the muscle fibers.
  • 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 sealable gallon-sized plastic 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.
  • Grill tips for 5-6 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.

Notes

Premarinated or packaged steak tips are commonly mechanically tenderized to make them ultra-tender. If you’ve marinated steak tips in the past, and they were still on the chewy side, they’re either lacking fat content (too lean) or they need to be manually tenderized with a meat mallet.
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

Nutrition

Serving: 2tipsCalories: 360kcalCarbohydrates: 11.4gProtein: 35.6gFat: 17.4gSaturated Fat: 6.5gCholesterol: 77mgSodium: 650mgFiber: 0.6gSugar: 8.4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: American
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About Shawn Williams

My name is Shawn, author behind Kitchen Swagger. I'm a food & drink enthusiast bringing you my own simple and delicious restaurant-inspired recipes.

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