Steak Tips
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Juicy, tender, and packed with flavor, this recipe for New England-style Steak Tips is easy to make and so delicious. Marinated in a blend of chili sauce, Coca-Cola, and Italian dressing, then grilled to perfection, these sirloin steak tips are perfect for serving with mashed potatoes, veggies, or over rice, to make a restaurant-quality meal right at home.
Why these steak tips are the best
When making garlic butter steak bites earlier this year, I came across an article about the difference between steak bites and steak tips. I then went down a rabbit hole about the history of steak tips from New England. Surprise, surprise, I love food history!
After learning about these steak tips and their unique marinade, I knew that I had to try them for myself. After making them the first time, I knew that they had to quickly make it on to the blog so I could share the recipe with you all!
- These steak tips are so tender! This recipe is made with sirloin flap meat, which is similar in shape and texture to a flank or skirt steak. These cuts of steak are rich and beefy in flavor, but need to soak in a marinade to get them nice and tender. The acidity from the vinegar in the Italian dressing helps to tenderize the steak, as well as a nice, long marinade.
- The flavor is so good! Who knew that combining chili sauce, Coca-Cola, and Italian dressing would result in an incredibly flavorful steak? I guess the guys in New England that invented this marinade over 50 years ago knew what they were doing, because this steak marinade is delicious!
- It’s easy to make! You can slice up the steak and toss it in the marinade in less than 10 minutes. After it’s marinated for at least 8 hours, you only need 4 minutes to cook them on the grill, so your hands-on time to make this recipe is just 14 minutes!
Ingredients
Here I explain the best ingredients for this steak tips recipe, what each one does, and substitutions that you can use. For the exact ingredient measurements, see the recipe card at the bottom of this post.
- Sirloin flap meat – according to anyone in New England, this is the only cut of meat you should use to make authentic steak tips. I’ve easily found it at Costco and my local Vons grocery store in San Diego. It might also be called a “bavette steak” or “flap steak”. If you can’t find this cut of beef at a store, you can use flank steak or skirt steak. Whatever you do, just don’t use stew meat. While it might look similar to sirloin tips, it’s actually much tougher and needs to be cooked low and slow to tenderize the meat.
- Italian dressing
- Coca-Cola
- Heinz Chili Sauce – in a real pinch you could use ketchup instead, but it’s much sweeter than the chili sauce. It also does not contain the more complex, savory flavors that are found in the chili sauce.
- Vegetable oil (or canola oil, or olive oil) – this helps the steak tips achieve a delicious char on the outside when you cook them over high heat.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions, scroll to the recipe card at the bottom of this post.
- Marinate the steak tips. In a large plastic zipper bag, combine chili sauce, Italian dressing, Coca-Cola, and vegetable oil. Slice each piece of sirloin flap steak in half against the grain. The steak should now be about 2 inches wide. Now slice each strip of beef into 2 inch cubes. Place the sirloin tips in the marinade. Toss to coat the steak. Place them in the refrigerator to marinate for at least 8 hours, or up to 24 hours.
- Grill the steak tips. Heat a grill over high heat. Because the pieces of steak are small and thin, they’ll cook quickly, so you want to cook them over high heat. This way they’ll get a nice sear on the outside without overcooking and drying out inside. Use tongs to remove the steak tips from the marinade and place them on the grill. Cook for about 2 minutes per side. Remove from the grill and rest for 5 minutes before serving.
If you don’t have a grill, you can sear the sirloin steak tips in a cast iron skillet on the stove over high heat for 2 minutes per side. You can also sear them under the broiler in the oven. Preheat the broiler to high. Place the steak bites on a baking sheet and under the broiler on a rack about a third of the way down in the oven. Cook under the broiler for 2 minutes, flip and cook for an additional 2 minutes.
What to serve with them
In New England, they generally serve steak tips with cherry peppers and rice pilaf on the side. You can stick with this traditional serving, or try pairing the sirloin beef tips with a starch and vegetable.
- Starch recipes: Instant Pot Mashed Potatoes, Loaded Mashed Potatoes, Smashed Potatoes, Honey Roasted Sweet Potatoes, Au Gratin Potatoes, Air Fryer Roasted Potatoes, Garlic Parmesan Orzo, Creamy Cavatappi, Air Fryer Baked Potatoes
- Vegetables: Roasted Carrots, Mashed Cauliflower, Grilled Caesar Salad, Broccoli Slaw, Smashed Broccoli, Sauteed Mushrooms
More steak recipes
If you’re looking for delicious ways to cook all different cuts of steak, be sure to check out these popular recipes!
Steak Tips
Ingredients
- 2 pounds sirloin flap meat, cut into 2 inch pieces
- ⅔ cup Wishbone Italian dressing
- ⅔ cup Coca-Cola
- ⅔ cup Heinz Chili Sauce
- ⅓ cup canola oil, or vegetable oil
Instructions
- Slice the sirloin flap meat in half against the grain, and then into 2 inch cubes.
- Combine the Italian dressing, Coca-Cola, chili sauce, and canola oil in a large zipper bag. Add the cubes of flap meat and toss until they're fully coated in the marinade.
- Place the steak tips in the fridge to marinate for at least 8 hours, or up to 24 hours.
- After marinating, remove the steak tips from the fridge and let them sit at room temperature while you heat the grill. Turn a grill on to high heat.
- When the grill is hot, use tongs to remove the steak tips from the marinade and place them on the grill. Cook them for about 2 minutes per side.
- Remove the steak tips from the grill and let them rest for 5 minutes before serving.
Notes
- If you don’t have a grill, you can sear the steak tips in a cast iron skillet on the stove over high heat for 2 minutes per side. Be sure not to crowd the skillet or the steak tips won’t cook evenly, and they won’t achieve the delicious char on the outside. You’ll probably have to cook them in 3-4 batches on the stove, if you’re making the full 2 pounds of steak tips that this recipe calls for.
- To make the leftover marinade into a sauce, reduce it in a saucepan on the stove over high heat for 10-15 minutes.
- Steak tip leftovers should be stored in an airtight container in the fridge for up to 5 days. You can reheat them in a hot skillet on the stove for about 1 minute per side, or in an air fryer at 400°F for 3 minutes.
Nutrition Facts
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