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.
Juicy grilled steak tips are drenched in a ridiculously creamy and savory mushroom gravy. It couldn’t get any better than that.
It’s not only delicious but so easy to make as well! Unlike other recipes that will take you hours, this one comes together in just 50 minutes.
So what are you waiting for? Time to fire up that grill and whip up this delectable sirloin tip steak!
Sirloin Tip Steak
Steaks are tremendously amazing, but we all know they can be on the expensive side, which is why we often reserve them for special occasions.
But did you know that 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 sirloin tips on the stove or in the oven, grilling is my top choice.
So to begin, you’ll want to preheat your grill to medium-high or 450 degrees Fahrenheit. Brush the grates with oil to avoid sticking.
While waiting for the grill to heat up, prepare the mushroom gravy.
Melt the butter in a large skillet over medium-high heat. Saute the shallots until they’re transparent, which will take around 5 minutes.
Stir in the mushrooms and cover the skillet. Cook for about 5 minutes or until the mushrooms turn dark brown.
Transfer the shallots and mushrooms onto a plate and set them aside.
Pour one can of beef broth and burgundy wine into the skillet and increase the heat to high.
Bring the mixture to a boil and continue to cook until the mixture is reduced by 1/3.
By this time, your grill will be nice and hot, so it’s time to cook the steaks!
Since most of the flavor of this dish will be coming from the mushroom gravy, you’ll only season the steaks with salt and pepper.
Grill the steaks to your desired doneness. Use a reliable meat thermometer to check for doneness.
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.
|Doneness||Internal Temperature||Average Cook Time (per side)|
|3/4-inch thick||1-inch thick||1 1/2-inch thick|
|Rare||125 degrees Fahrenheit||45 seconds||1 minute||1 minute 30 seconds|
|Medium Rare||130 degrees Fahrenheit||2 minutes||3 minutes||4 minutes|
|Medium||130 degrees Fahrenheit||4 minutes||5 minutes||6 minutes|
If desired, you can season the steaks again with salt and pepper.
Let them rest on a plate for at least 5 minutes to help redistribute their juices that have melted during grilling.
Now, back to the sauce. Stir in the other can of broth and garlic into the thickened sauce.
Bring the mixture to a boil, stirring occasionally for about 5 to 10 minutes.
The mixture will have thinned out at this point.
Whisk in the flour and stir until the mixture is thick. Stir in the shallots and mushrooms, and season to taste.
Pour the gravy over the steaks and voila!
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.
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!
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.
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?
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.
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.
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.
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