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4.75 from 12 votes

Marinated Steak Tips with Beer Teriyaki Marinade

Tender and juicy sirloin steak tips marinated in a beer-based teriyaki marinade.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dinner
Cuisine: American
Servings: 4
Author: Shawn Williams

Ingredients

  • 2 pounds sirloin steak tips (nice marbling throughout) not pre-marinated

Beer teriyaki marinade

  • 1/2 cup beer IPA or Pale Ale
  • 1/2 cup soy sauce
  • 2-3 green onions chopped
  • 1/4 cup olive oil
  • 1/4 cup Worcestershire sauce
  • 1/4 cup dark brown sugar lightly packed
  • 1/4 cup mirin
  • 1 lemon juice squeezed
  • 1-2 cloves garlic (grated) or 1 tbsp garlic powder
  • 1 tablespoon dried parsley optional
  • 1 teaspoon paprika
  • 1 teaspoon crushed red pepper flakes

Instructions

  • Prep steak by cutting into varying 3-5 inch strips in length if desired. Optionally tenderize with a meat mallet for ultimate tenderness. This helps the marinade better penetrate the muscle fibers, however, it's not necessary if steak has adequate fat content.
  • Combine beer teriyaki marinade ingredients in a blender or whisk in a bowl until spices and oils are well combined. Place steak tips in a 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.
  • Grill tips for 4-6 minutes per side for medium. Depending on the thickness, it may take more or less time. 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

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: 2tips | Calories: 360kcal | Carbohydrates: 11.4g | Protein: 35.6g | Fat: 17.4g | Saturated Fat: 6.5g | Cholesterol: 77mg | Sodium: 650mg | Fiber: 0.6g | Sugar: 8.4g