These tender and juicy Grilled Marinated Steak Tips take only one hour to marinate and less than 10 minutes to grill. It is so addicting, it is like eating potato chips – you can’t have just one.
When you decide to grill up these steak tips, take my word for it and just double the batch from the start. When I say they are addicting, I am not even joking. This is another recipe that the food didn’t leave the island when I brought it in from the grill. My son was home from college and scarfed them down in two skinny seconds and asked for more.
🍖 Why This Recipe Works
Delish – This is one of those that once you taste it, it will be the one that you go “print, print and download on computer” so you can have multiple copies. We all have a few like that where we are insistent that we don’t want to lose a mouth watering recipe. This is the next one to add to that pile.
Fast and Easy – This is less than 10 minutes on the grill and the marinade is simple and uses ingredients that you have in your pantry.
Great for Family or Entertaining – This is so flexible that you can use it either for the family to grill out on a Sunday night or for your neighborhood cookout. Everyone will want the recipe from you.
Steak Tips – These are long strips about 4-6 inches long that are cut from the sirloin or other parts of the cow. You can cook them in strips like this or cut them into cubes and saute or make kabobs out of them.
Marinade – The Soy Sauce, Sesame Oil and the Red Pepper are the prominent flavors. The pepper offsets the sweetness of the brown sugar and the tanginess of the soy sauce.
Prepare the Marinade
Step One: Combine ingredients for marinade into a bowl and stir. Reserve a ½ cup to brush on the last minute or two of grilling.
Step Two: Add steak tips to a gallon Ziploc bag and pour marinade onto the steak tips and mix well. Refrigerate for an hour or so. (We lost track of time and did two hours and they were outstanding!)
Grilling Steak Tips
Step One: Heat the grill up to 500-600 degrees. Once it has reached temperature, bring it back down to medium high. When you do this, you get a super fast grill and amazing sear. If you only go up to 350-400, the meat will be done but you won’t get that loud sizzle and great sear marks that you want.
Step Two: Grill three minutes or so per side, depending on the desired temperature. Rare: 115-120 degrees. Medium Rare: 120-125 degrees. Medium: 130-135 degrees. We cooked ours to 130 this time and the knife slid through the meat when we cut it.
📌 Expert Tips
Heat up that grill! When I say 500 degrees, I’m not joking. Spend the time here to bring up so it is blazing hot and then turn it down before you grill. Those tips are going to sear so beautiful for you, you are going to want to snap some photos and share it with everyone. We can be afraid to bring the temperature up too high but it can come down with no problem and the GrillGrate is smoking hot and ready to give you the grill marks we all take pride in.
Reserve a little bit of marinade BEFORE you add the steak to have a little bit to brush on at the very end. We loved having a little bit of that flavor fresh on the meat right before it comes off the grill. The taste is simply out of this world.
Don’t overcook these. The grill is wicked hot so you are only going to need 2-3 minutes on each side.
Allow to rest inside for 4-5 minutes before you slice them up. It is tempting to jump right in and eat them. But, allow those juices to stay in the meat by allowing a quick rest.
Your grill wasn’t hot enough. The grate needs to be HOT to get the marks so it has to preheat quite a bit which is why we like to bring the temperature up to 500 before bringing it back down before placing the meat on the grill grates. If you don’t heat up the grill grates long enough, you will never get the those bragging sear marks we all want.
You can still make this, but it will be a little bit more mild. If you do, definitely reserve a little marinade to brush on at the end to get a boost of extra flavor.
If you are on the East Coast, it will say “steak tips” but if you are on the West Coast, you may need to ask. West Coasters will tend to want to give you a Tri Tip, which steak tips can come from. Look for “tenderloin tips” or “sirloin tips” as other possible names. They are not “stew meat” either so I wouldn’t pick that up when you are shopping for this recipe.
More Steak Recipes and Comparisons
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Grilled Marinated Steak Tips
- 1 lb Steak Tips
- ¼ cup Soy Sauce
- ¼ cup Brown Sugar
- 3 cloves Garlic minced
- ½ tsp Red Pepper Flakes
- 2 tbsp Olive Oil
- Combine ingredients for marinade into a bowl and stir. Reserve a ½ cup to brush on the last minute or two of grilling.
- Add steak tips to a gallon Ziploc bag and pour the marinade on the steak tips and mix well. Refrigerate for an hour or so.
Grilling Steak Tips
- Heat the grill up to 500-600 degrees. Once it has reached temperature, bring it back down to medium high. When you do this, you get a super fast grill and amazing sear. If you only go to 350-400, the meat will be done but you won't get those great sear marks that you want.
- Grill three minutes or so per side, depending on the desired temperature. Rare: 115-120 degrees. Medium Rare: 120-125 degrees. Medium: 130-135 degrees. We cooked ours to 130 this time and the knife slid through the meat when we cut it.
Jason’s been firing up the grill for over 30 years after graduating from the US Coast Guard Academy. His love of finely-grilled steak and chicken led him to buy his first Weber grill to put on his apartment patio in 1992. Each military move led to a new grill (a mixture of gas and charcoal) until he fell in love with the Big Green Egg in 2008. Since then, he has added another 4 grills to the collection. Yes, he has a problem. Jason loves smoking in the ceramic BGE with exotic woods including olive wood from Egypt and hard to find varieties such as sassafras and orange wood. Jason takes the term “foodie” to a whole new level, jumping at the chance to take food tours and cooking classes during foreign travels. These have provided inspiration to incorporate new ideas into recipes when he gets back home. He has been featured in Fox News, Parade, Yahoo News, Kansas City Living and more. After retiring from the military and moving to southwest Florida, he has focused grilling and smoking locally sourced meats and fish (read: he likes to catch his own fish!)