Recipe courtesy of Amy Stevenson for Food Network Kitchen

The Best Steak Tips

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  • Level: Easy
  • Total: 4 hr 20 min (includes marinating time)
  • Active: 20 min
  • Yield: 4 servings
A New England favorite, sirloin tips are usually cut from the bottom sirloin butt and if sold in a single piece, they can also be labeled as sirloin flap or flap steak. The cut is loose-grained, similar to skirt or flank steak, so it’s a great candidate for soaking in marinades. Steak tips have a rich, beefy flavor that need little embellishment, just take care not to overcook them.



  1. Whisk the Worcestershire, Dijon, brown sugar, 2 tablespoons of the olive oil and 2 tablespoons of the vinegar in a large bowl until combined. Add the beef to the bowl and toss to coat in the marinade. Cover the bowl and marinate in the refrigerator for at least 4 hours and up to 8 hours, tossing them once halfway through.
  2. Remove the beef from the marinade and pat dry. Season all over with 1 teaspoon salt and several grinds of black pepper.
  3. Heat the remaining tablespoon olive oil in a large skillet over medium-high heat. Add half of the beef and brown on all sides, adjusting the heat as needed so the pan doesn’t burn, until cooked to desired doneness, about 4 minutes for medium-rare. Remove to a plate. Repeat with the remaining meat, transferring it to a plate when done.
  4. Add the butter to the drippings in the skillet and melt over medium-high heat. Add the garlic and cook until sizzling but not browned, about 30 seconds. Add the remaining 2 tablespoons vinegar and bring to a boil. Add the beef, their accumulated juices and the parsley and toss to coat in the sauce, 30 seconds to 1 minute.