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Sirloin tip steak sliced thin against the grain on a bamboo board with tomatoes, rosemary and cucumber, similar to this recipe
Chef Emma

Marinated Pan-Seared Sirloin Tip Steak

Lean sirloin tip steaks marinated in soy, balsamic, garlic and Dijon, pounded to an even thickness, seared hard in a cast iron skillet with a butter baste and sliced thin against the grain. 4 servings.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinate (2 to 12 hours) 4 hours
Total Time 4 hours 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Marinade
  • 3 tbsp olive oil 45 ml
  • 3 tbsp low-sodium soy sauce 45 ml
  • 2 tbsp balsamic vinegar 30 ml, or red wine vinegar
  • 1 tbsp Worcestershire sauce 15 ml
  • 1 tbsp Dijon mustard
  • 1 tbsp brown sugar 13 g
  • 3 cloves garlic minced
  • 1 tsp black pepper
  • ½ tsp dried thyme or dried rosemary
Steaks
  • 2 lb sirloin tip steaks 900 g, about 4 steaks, ¾ to 1 inch thick
  • 1 tbsp neutral oil avocado or canola
  • 1 tbsp unsalted butter 14 g
  • flaky salt to finish, optional

Equipment

  • 12-inch cast iron or heavy stainless skillet
  • Meat mallet or heavy pan
  • Gallon zip-top bag
  • Instant-read thermometer

Method
 

  1. Whisk the olive oil, soy sauce, vinegar, Worcestershire, mustard, brown sugar, garlic, pepper and thyme together.
  2. Lay the steaks between two sheets of plastic wrap and pound the thicker parts to an even ¾ inch (2 cm).
  3. Put the steaks and marinade in a zip-top bag, press out the air and refrigerate 2 to 12 hours, turning once.
  4. Take the steaks out 20 to 30 minutes before cooking. Lift them from the marinade, discard the marinade and pat the steaks very dry.
  5. Heat the skillet over medium-high heat for 3 to 4 minutes, add the neutral oil and heat until it shimmers.
  6. Sear 2 steaks at a time without moving for about 3 minutes, until deeply browned. Flip and cook 2 to 3 minutes more, adding the butter for the last minute and spooning it over. Lower the heat a notch if the sugar in the marinade starts to burn.
  7. Check the thickest part: pull at 130°F (54°C) for medium-rare or 135°F (57°C) for medium, or cook to 145°F (63°C) for the USDA guidance, about 3½ to 4 minutes per side for ¾-inch steaks.
  8. Rest the steaks on a board for 5 minutes (at least 3). Slice ¼ inch (6 mm) thick against the grain, spoon the pan juices over and finish with flaky salt.

Notes

Times are for ¾-inch steaks; see the time chart in the post for other thicknesses. USDA guidance for whole beef cuts is 145°F (63°C) with a 3-minute rest; medium-rare and medium are below it, and mechanically tenderized steaks should always reach 145°F. Don't marinate longer than 24 hours. Refrigerate leftovers within 2 hours and eat within 3 to 4 days. Calories are an estimate per serving from USDA FoodData Central values, counting all of the searing oil and butter and about half of the marinade.