Grilled Steak Tips

Mouthwatering thick-cut grilled steak tips are a classic summer meal! Tender, juicy, and full of smoky flavor, they cook fast over high heat and disappear even faster at the table. A simple soy-honey marinade transforms even budget-friendly sirloin into something special.

Before You Get Started

A few small details make a big difference between tender, juicy steak tips and a tough, dry dinner. Here’s what to focus on:

• Don’t skip the marinade time. This is the single biggest factor in tender, flavorful steak tips. Even 30 minutes works, but a few hours (or overnight) gives the best results.
• Salt after cooking, not before. The soy sauce marinade is already salty. Adding more salt before grilling can pull moisture out of the meat and leave it tough.
• Oil the grates and use high heat. Hot grates plus a quick brush of oil prevents sticking and gives you that smoky char that locks in the juices.

How to Make Grilled Steak Tips

This simple, healthy steak dinner is ready in just a few steps. You’ll find the detailed directions in the recipe card below, but here’s the overview:

Step 1: Whisk the marinade and add the steak

In a large bowl, whisk together the soy sauce (I use less-sodium, but any variety works; tamari or coconut aminos are fine subs too), rice vinegar, ginger, honey, garlic powder, and oil until completely combined. 

Add the steak tips and green onions, toss to coat, and cover.

⇢ Make sure you’re using the right cut. Steak tips (sometimes labeled “beef tips”) are tender pieces cut from beef tenderloin or sirloin. Don’t substitute with stew beef, which usually comes from tougher cuts like chuck or rump roast and needs low, slow cooking. Save stew beef for recipes like beef stew, vegetable beef soup, or beef burgundy instead.

Step 2: Marinate the meat

Refrigerate for at least 30 minutes, though a few hours (or overnight) is even better. The longer the marinade has to work, the more tender and flavorful the meat will be. 

When you’re ready to cook, let the steak sit on the counter to come to room temperature while you preheat the grill.

⇢ Wait on the salt. Don’t season with salt and pepper before grilling. The marinade already has plenty of salt, and adding more pulls moisture out of the meat. Wait until after cooking, taste a bite, and adjust from there.

Step 3: Heat the grill and oil the grates

Preheat the grill to high heat. Brush the grates with a neutral oil so the steak tips don’t stick. Discard the leftover marinade.

Charcoal grill? Same timing applies. Just make sure the steak tips sit directly over the hottest part of the coals so you get that quick sear.

Step 4: Grill the steak tips

Place the steak tips directly on the hot grates and grill for about 4 minutes per side for medium-rare, 5 minutes for medium, or 6 minutes for medium-well. 

Flip the steak tips halfway through.

The exact time depends on the size and thickness of your pieces, so use a meat thermometer if you have one (target temps below). If you don’t, press the meat lightly with tongs: medium-rare gives slightly with a firm spring-back, while medium feels firmer.

Step 5: Rest and serve

Pull the steak tips off the grill and let them rest for a few minutes before serving. This gives the juices time to redistribute so they end up in the meat, not on the cutting board. 

Garnish with fresh parsley, green onions, or chives for a bright pop of color.

How Long to Grill Steak Tips

Total grilling time depends on the size, shape, and thickness of your steak tips, plus your desired doneness. Here’s a quick guide, but a meat thermometer is always the most reliable way to know when the steak is ready.

• Medium-rare: about 4 minutes on each side, or an internal temperature of 130 to 135°F
• Medium: about 5 minutes on each side, or an internal temperature of 135 to 145°F
• Medium-well: about 6 minutes on each side, or an internal temperature of 145 to 155°F

The internal temperature will continue to rise slightly as the meat rests, so err on the side of caution and pull the steak as soon as it hits the lower end of your target range.

Serving Suggestions

A summer grilling main like this pairs well with classic sides: something starchy, something fresh, and something to soak up the juices. Here are a few favorites that work every time:

• Grilled Potatoes
• Sauteed Asparagus
• Baked Potatoes
• Creamy Italian Pasta Salad
• Garlic Bread
• Cucumber Tomato Onion Salad

A crisp wedge salad with buttermilk ranch is also a steakhouse classic that never misses.

Storage and Reheating

Store: Leftover grilled steak tips will keep in an airtight container in the refrigerator for 3 to 4 days. Tuck them inside sandwiches the next day, or slice and use them to top a steak salad.

Freeze: Wrap the cooked meat tightly and store in the freezer for up to 2 months.

Reheat: To keep the meat from drying out, place the steak tips on a wire rack over a baking sheet and warm in a 250°F oven just until the internal temperature reads 110°F. Total warming time will vary depending on the size and thickness of the pieces.

Make ahead: The marinade can be whisked together up to a week in advance and stored in an airtight container in the fridge.

Frequently Asked Questions

Why are my steak tips tough?

The most common reasons are skipping the marinade, cooking over heat that isn’t hot enough, or overcooking the meat. Steak tips are a quick-cook cut and need high, fast heat. 

Make sure your grill is fully preheated, give the marinade at least 30 minutes (a few hours is better), and pull the meat at the lower end of your target temperature so it doesn’t dry out as it rests.

Can I marinate the steak tips overnight?

Absolutely. This marinade doesn’t have strong acidic ingredients that would break down the meat too aggressively, so anywhere from 30 minutes up to overnight works beautifully. The longer it sits, the more flavor and tenderness you’ll get.

What’s the difference between steak tips, beef tips, and sirloin tips?

The terms are often used interchangeably, and most butchers use them to mean the same thing: tender, bite-sized pieces cut from sirloin or tenderloin. The important thing isn’t the label but the cut itself. Look for tender pieces, not “stew beef,” which comes from tougher cuts that need low, slow cooking.

Can I make these without a grill?

Yes. A cast iron skillet is the best alternative for a similar sear (as you’ll see with my Cast Iron Steak). Heat the skillet over high heat until it’s smoking, add a little neutral oil, and cook the steak tips for about 3 to 4 minutes per side. The same temperature and rest guidelines apply.

More Steak Recipes to Try

• Cast Iron Filet Mignon
• Cast Iron Steak
• Smothered Round Steak
• Steak Salad
• Flank Steak Marinade
• Simple Steak Marinade