How to Grill Steak Tips

Square close up shot of a platter of the best marinated grilled steak tips recipe.

5 from 1 vote

Tender, juicy grilled steak tips with smoky, charred flavor. A simple soy-honey marinade transforms even budget-friendly sirloin into a flavorful, family-friendly summer dinner that's ready in about 20 minutes on the grill.

Course Dinner

Cuisine American

Keyword grilled steak tips, grilling steak tips, how long to grill steak tips, how to grill steak tips, sirloin steak tips, steak tip marinade, steak tips on grill, steak tips recipe

Prep Time 10

Cook Time 10

Marinating Time 30

Total Time 50

Servings people

Calories 303.3kcal

Author Blair Lonergan

Ingredients

1 lb. steak tips
2 green onions, chopped

FOR THE MARINADE

½ cup less-sodium soy sauce
2 tablespoons rice vinegar (can substitute with balsamic vinegar)
1 teaspoon dried ginger powder (or 1 tablespoon grated fresh ginger)
3 tablespoons honey
1 teaspoon garlic powder
½ cup canola oil (or other neutral oil such as vegetable oil or avocado oil)

Instructions

In a large bowl, whisk together all of the marinade ingredients until completely combined. Add the steak tips and green onions. Toss to coat. Cover and refrigerate for at least 30 minutes (or overnight). When ready to cook, let the steak sit on the counter and come to room temperature while you prepare the grill.
Heat the grill over high heat. Remove the steak tips from the marinade and discard the marinade. Brush the grates of the grill with oil to prevent sticking.
Place the steak tips directly on the grill. Grill for about 4 minutes per side for medium-rare, 5 minutes for medium, or 6 minutes for medium-well. Flip the meat halfway through. For medium-rare, look for an internal temperature of 130 to 135°F; for medium, 135 to 145°F; for medium-well, 145 to 155°F.
Pull the meat from the grill and let it rest for a few minutes before serving. Garnish with chopped fresh herbs and taste before adding any extra salt.

Notes

Use the right cut: Steak 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 instead.
Scaling up: Feeding a bigger crowd? Double the marinade and grill 2 pounds of steak tips instead of 1.
Marinating time: At least 30 minutes is the minimum, but a few hours or overnight gives the best results. The marinade doesn't have strong acidic ingredients, so it won't break down the meat over a long soak.
Temperature guide: Medium-rare 130 to 135°F, medium 135 to 145°F, medium-well 145 to 155°F. An instant-read thermometer is the most reliable way to check doneness.
Wait on the salt: The soy sauce marinade is salty. Taste a bite before adding any extra salt at the table.
Storage and reheating: Leftovers will keep in an airtight container in the refrigerator for 3 to 4 days, or in the freezer for up to 2 months. To reheat, place the steak on a wire rack over a baking sheet and warm in a 250°F oven just until the internal temperature reads 110°F. Leftovers are also great in sandwiches or on a steak salad.
Make ahead: The marinade can be whisked together up to 1 week in advance and stored in an airtight container in the fridge.

Nutrition