Home Dinner Beef Easy Sirloin Tip Steak Recipe

Easy Sirloin Tip Steak Recipe

Treat yourself and the entire family to a drool-worthy sirloin tip steak dinner!

With this incredible recipe, you can enjoy a fancy meal without burning a hole in your pocket.

Sirloin Tip Steak with Gravy
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Juicy grilled steak tips drenched in a ridiculously creamy and savory mushroom gravy – it couldn’t get any better than that.

Steak tips are a great cut of steak to choose when you want something decadent without the price tag.

So what are you waiting for? Time to fire up that grill and whip up this delectable sirloin tip steak!

Sirloin Tip Steak with Mushroom Gravy

Steaks are amazing, but we all know they can be kind of expensive. That’s why you often reserve them for special occasions.

But did you know you can still enjoy a good-quality steak without exceeding your budget?

Sirloin tip steak is the key!

With this recipe, not only will you get tender and juicy grilled steaks, but an umami-packed mushroom gravy sauce, to boot.

It’s the perfect combination!

How Do You Cook a Sirloin Tip Steak?

While you can definitely cook this type of steak on the stove or in the oven, grilling is my top choice.

Here’s how:

  1. Preheat the grill to medium-high or 450 degrees Fahrenheit.
  2. Brush the grates with oil to avoid sticking.
  3. Meanwhile, melt the butter in a large skillet over medium-high heat.
  4. Saute the shallots until they’re transparent, which will take around 5 minutes.
  5. Stir in the mushrooms, cover the skillet, and cook for about 5 minutes or until the mushrooms turn dark brown.
  6. Transfer the shallots and mushrooms onto a plate and set them aside.
  7. Pour one can of beef broth and burgundy wine into the skillet and increase the heat to high.
  8. Bring the mixture to a boil and continue to cook until the mixture is reduced by 1/3.
  9. By this time, your grill will be nice and hot, so it’s time to cook the steaks!
  10. Season the steaks with salt and pepper then grill them to your desired doneness.
  11. Use a reliable meat thermometer to check them – see the table below for internal temps.
  12. Let them rest on a plate for at least 5 minutes to help redistribute their juices that have melted during grilling. 
  13. Now, back to the sauce. Stir in the other can of broth and garlic into the thickened sauce.
  14. Bring the mixture to a boil, stirring occasionally for about 5 to 10 minutes. 
  15. Whisk in the flour and stir until the mixture is thick. Stir in the shallots and mushrooms, and season to taste.
  16. Pour the gravy over the steaks and voila! You’re all done!

Internal Temperature of Cooked Steaks

Refer to this table to help you achieve your desired doneness. As you can see, cooking doesn’t take long, so keep a watchful eye.

A few seconds can make or break your steaks.

DonenessInternal TemperatureAverage Cook Time (per side)
3/4-inch thick1-inch thick1 1/2-inch thick
Rare125 degrees Fahrenheit45 seconds1 minute1 minute 30 seconds
Medium Rare130 degrees Fahrenheit2 minutes3 minutes4 minutes
Medium130 degrees Fahrenheit4 minutes5 minutes6 minutes

Tips for the Best Steak

  • Oftentimes, butchers label both sirloin tip and top sirloin (I’ll explain the difference between the two later) the same way – sirloin. Be sure to ask for the specific cut you want before buying!
  • Slice thinly against the grain to avoid chewy steaks.
  • While this recipe doesn’t call for it, you can marinate the steaks before cooking to tenderize and give them flavor. A simple blend of balsamic vinegar and soy sauce does the trick.
  • Bring the meat to room temperature before grilling to avoid overcooking the exterior.
  • Let the steaks rest for at least 5 minutes before serving. Cooking causes the fats in the beef to melt into liquid. Letting it rest gives it time to reabsorb and redistribute the juices throughout the meat. 

If you cut it right away, the juices will just ooze out of the meat, leaving the steak tough and dry.

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That said, you also don’t want to touch, press on, or poke the meat as it’s resting!

Is A Sirloin Tip Steak Tender?

Sirloin tip is found at the top of the short loin – the same section as the round cuts. T

his section is lean and low in fat, which means it’s not the most tender. 

It is, however, located at the tip, which is the fattiest part, making it the most tender among round steaks.

That said, while the sirloin tip isn’t as tender and juicy as prime beef cuts, it’s still pretty okay – I’d say moderately tender.

If you want maximum meat tenderness, marinating the steak for 2 to 4 hours will do the trick!

Also, you’ll want to be sure you don’t overcook the meat. Overdone sirloin tip is tough, dry, and rubbery! 

So here’s a tip: never cook sirloin tip steak beyond medium.

Also, use a meat thermometer to test for doneness. It’s the easiest way to check!

Sirloin Tip Steak with Vegetables, Fried Onions and French Fries

What Is the Difference Between Top Sirloin Steak and Sirloin Tip Steak? 

Sirloin tip steak is a lean and boneless beef cut found near the rear of the cow.

It’s right on top of the “round” section, but since it’s right next to the “short loin,” it’s relatively more tender than a round steak.

Now, while the names are almost identical, sirloin tip is not to be confused with top sirloin. The former is leaner and tougher, which means it’s cheaper. 

Top sirloin steak, on the other hand, is cut from the largest muscle of the sirloin, which is an extension of the short loin.

It’s located at the top of the sirloin, hence its name. 

It’s more tender and juicier, making it one of the best and most expensive cuts of beef.

Serving Suggestions

There are so many sides that go well with sirloin steak, it’s almost impossible to choose! To help you decide, let’s narrow things down, shall we?

Mashed Potatoes 

Let’s start with the most obvious choice… for me, at least. Mashed potatoes are the quintessential side dish to steak! It’s ideal if your taste buds crave maximum umami goodness.

It’s rich, creamy, and oh so decadent. The steak’s mushroom gravy sauce can even double as the potatoes’ sauce as well.

For a flavorful twist, try these Irish mashed potatoes.


A plate of steamed white rice is perfect if you’re looking for minimal effort but maximum satisfaction.

Both steak and gravy are already packed with flavor, so serving it on a bed of plain rice won’t be a problem. 

My favorite part is mixing the rice with extra sauce! Yum.

Roasted Veggies

If a low-carb meal is what you’re going for, opt for roasted veggies. It’s such an easy recipe where the oven does most of the job! 

The great thing about this dish is you get to pick what vegetables to roast.

Whether it’s cauliflower and broccoli, potatoes and carrots, or roasted Brussels sprouts and asparagus, you can’t go wrong.

Red Wine

Take out those fancy wine glasses and pour some red wine!

What makes this pairing so excellent is that it elevates the taste of both the steak and the wine.

The sweetness and tang from the wine go wonderfully well with the rich and fatty flavors of the steak!

They’re definitely a match made in heaven.

Sirloin Tip Steak



Prep time


Cooking time






  • 2 1/2 pounds sirloin tips, uncut

  • 750 milliliters burgundy wine

  • 2 (14.5-ounce) cans of beef broth

  • 4 Portobello mushroom caps, sliced

  • 1/4 cup butter

  • 1 clove garlic, chopped

  • 1/2 teaspoon dried thyme

  • 1/4 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1 shallot, finely chopped

  • 2 tablespoons all-purpose flour


  • Preheat the grill to medium-high heat. Place the butter in a large skillet over medium-high heat. Once melted, saute the shallots until transparent. Add the mushrooms and cover the skillet for about 5 minutes, or until mushrooms have darkened. Remove the shallots and mushrooms and set them aside.
  • Pour a can of beef broth and burgundy wine over the same skillet. Increase the heat and bring the mixture to a boil. Continue cooking until the mixture is reduced by a third.
  • Grill the sirloin tips to your desired doneness. Season with salt and pepper to taste. Let the cooked steaks rest on a plate.
  • Once the sauce is reduced, add in the other can of beef broth and garlic. Bring to a boil and cook for 5 to 10 more minutes, or until the sauce has thinned, like au jus.
  • Add the flour and stir until desired thickness is achieved. Stir in the mushrooms and shallots and season to taste.
  • Spoon over the gravy over the sirloin tips. Enjoy!
Sirloin Tip Steak

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

2 thoughts on “Easy Sirloin Tip Steak Recipe”

  1. Hi Kim,

    So I am trying this recipe this evening. I am confused as this is not a real tender cut of meat but it says to only grill the meat. I was anticipating the meat cooking in the sauce to make it tender. What are your thoughts on this before I try it?


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