Sirloin Tip Steak (Thin Sliced)

Sirloin tip steak sliced against the grain is shown plated next to avocado slices on a white serving dish over a cutting board.

Sirloin Tip Steak (Thin Sliced)

How to cook beef sirloin tip steak on the stove top or the grill to fully enjoy it. Make sure it is sliced thin and that it is tenderized. Mix the marinade and let the sirloin tip steak spend some quality time soaking up the flavors before you sear it.

5 from 5 votes

Print Pin

Servings: -4 servings

Calories: 584kcal

Author: Milena Perrine

Ingredients

1 lb beef sirloin tip steak thin sliced, blade tenderized*
3 tablespoon soy sauce
1 tablespoon brown sugar
5 teaspoon rice vinegar or another mild vinegar
3 tablespoon vegetable oil**
2 cloves garlic minced
3 green onions
salt and pepper to taste for seasoning
toasted sesame seeds optional, for garnish

Instructions

Dissolve the brown sugar in the rice vinegar. Thinly slice the whites and light green parts of the onions (reserve the greens to use as garnish). Add them to the vinegar and sugar, add the garlic, soy sauce, vegetable oil and mix everything.
In a non-reactive container or plastic bag thoroughly coat the sirloin tip steak with marinade. Place in the refrigerator and let marinate for 6 hrs or up to 24 hrs (with this beef cut longer is better).
When ready to cook, bring the steak to room temperature. Scrape off the marinade and discard, lightly season with salt and pepper.
Heat a grilling pan or cast iron skillet over medium-high for about 2-3 minutes. Add a bit of cooking oil and sear the thin sliced sirloin tip steaks for about 1-2 minutes per side, depending on how large their surface.
Alternatively, heat your grill to medium-high and cook for 1-2 minutes on each side.
Rest the seared steaks loosely covered with foil to keep warm, about 4-5 minutes. Cut against the grain for a more tender bite of beef. Serve spinkled with sesame seeds and the reserved green onion (sliced small and on the diagonal).

Notes

*If the steak you bought was not already mechanically tenderized use a meat mallet to do so yourself. Breaking up the muscle fibers and connective tissue before you marinate helps with flavor absorption in addition to creating a more tender piece of beef.

**Add an optional 1 teaspoon sesame oil if you have it and like its nutty flavor.

Nutrition