How to Cook Sirloin Tips

To learn how to cook sirloin tips, it is best to understand what they are. Sirloin tips come from the top of the hindquarter of the beef; behind the loin. This part of the beef is very lean and not the most tender of beef steaks. It does have a delicious rich beef flavor and is especially good if marinated. Many of our popular steak houses back in the 1970’s made sirloin tips famous because they have always been less expensive than the more tender steaks.

How to Cook Sirloin TipsHow to Cook Sirloin Tips

As I said and what those restaurants found is that this meat is wonderful when marinated. Acidic juices like pineapple and orange, plus lemon juice, vinegar and wines contribute to the tenderizing.  Add mild flavored oils, garlic and your favorite herbs to the acidic ingredients. Together, they add to the already great flavor. Simply mix all the marinade ingredients together and pour over the tips; cover and refrigerate. As you learn how to cook sirloin tips, you will find about eight hours is what it takes for tenderizing.

When you purchase sirloin tips in the supermarket most likely you will get all sizes. These are the pieces left while cutting other pieces. To get the best result from the marinating and the cooking the pieces should be of even size. For this reason I like to purchase a sirloin tip roast and cut my own sirloin tips. When you learn how to cook sirloin tips, you will soon have your own preference of size. Most cooks prefer from one inch to two inches. Any size is fine as long as all are basically the same.

After the marinating, sirloin tips can be cooked in multiple ways; browned in the skillet, cooked over a grill, baked or broiled. The method is not as important as the timing. Also because of being a less tender cut with practically no fat, preventing overcooking is very important. It is best to undercook rather than overcook. In fact, I love the flavor when cooked to a medium rare.


How to Cook Sirloin Tips with Burgundy SauceHow to Cook Sirloin Tips with Burgundy Sauce

This is a favorite for people who know how to cook sirloin steak.

  • 2 Pounds sirloin tips
  • ½ Pound fresh mushrooms
  • 2 Thinly sliced onions
  • ½ Package au jus gravy mix
  • 1 Package brown gravy mix
  • 1 ½ Cup Burgundy wine
  • 1 Tablespoon Kitchen Bouquet OPTIONAL
  • 1 Bay leaf
  • Cooked noodles

Put beef in Dutch oven (or Crock Pot); layer with mushrooms and onions.
Mix au jus and gravy mixes with Burgundy; add Kitchen Bouquet and pour over the meat.
Put bay leaf on top; cover and bake at 275F degrees for 5 hours.
When done remove bay leaf; thicken juices if desired.
Serve over cooked noodles. Serves 6.


Luau Beef BrochettesLuau Beef Brochettes

Learn how to cook sirloin tips for a luau in your oven.
Teriyaki Sauce

  • ¼ Cup soy sauce
  • ¾ Cup water
  • ¼ Cup sherry
  • 3 Tablespoons sugar
  • 1 ½ Teaspoons minced fresh ginger
  • 1 Clove minced garlic
  • 4 Teaspoons cornstarch
  • 4 Teaspoons water


  • 1 ½ Pounds sirloin tips (Cut into 1 ½ inch chunks)
  • 2 Large green bell peppers (Cut into 1 ¼ inch pieces)
  • 3 Medium onions (Cut into fourths)
  • 12 Mushroom caps

Preheat oven to 350F degrees
FOR SAUCE combine soy, water, sherry, sugar, ginger and garlic in saucepan.
Bring mixture to a boil; REDUCE HEAT and simmer 5 minutes.
Combine cornstarch with water; Stir into hot mixture until thickened.
Keep hot; makes a little more than 1 cup.
FOR BROCHETTES arrange meat and vegetables alternately on 6 skewers.
Place skewers in a pan; place pan of skewers in another pan of hot water.
Bake 15 to 20 minutes; spread hot teriyaki sauce over skewers and serve with rice.

Garnish with Parsley.

Serves 6.


Flavorful Sirloin TipsFlavorful Sirloin Tips

Learn how to cook sirloin tips with lots of garlic butter.
Garlic Butter (Divided)

  • 2 Cups softened butter
  • 5 Cloves minced garlic
  • ¼ Cup white wine
  • 1 Tablespoon chopped fresh parsley
  • ¼ Teaspoon coarsely ground black pepper

Steak Tips

  • 1 ½ Pounds sirloin tips (Cut in 1 inch cubes)
  • 1 Large onion (Sliced)
  • 8 Ounces sliced fresh mushrooms
  • ½ Teaspoon salt
  • ¼ Teaspoon black pepper
  • 2 Tablespoons dry sherry
  • 6 Cups cooked egg noodles

Combine all the garlic butter ingredients; mix well.
Melt 3 TABLESPOONS of the garlic butter in a large skillet over medium high heat.
Add sliced onion to the skillet; cook for 3 minutes until golden brown.
Add the mushrooms to the skillet; stir and cook for 4 minutes.
Remove the onion mushroom mixture from the skillet; set aside.
Melt 3 more TABLESPOONS of the garlic butter in the skillet over medium high heat.
Sprinkle the sirloin tips with salt and pepper; add to skillet.
Cook about 5 minutes or to desired doneness stirring constantly.
Return onion mushroom mixture to the skillet; stir in the sherry.
Cook and stir until thoroughly heated; serve over noodles.
Pass extra garlic butter if desired for noodles; serves 6

HOW TO COOK SIRLOIN TIPS with mushrooms and blue cheese

  • 1 ½ Pound sirloin tips (Cut in 2 inch chunks)
  • Salt/ pepper
  • 3 Tablespoons vegetable oil (Divided)
  • 4 Portobello mushrooms (Cut in halves; slice thinly
  • 2 Shallots (Cut in halves; slice thinly)
  • ½ Cup chicken broth
  • ½ Cup heavy cream
  • ½ Cup crumbled blue cheese (Divided0
  • 2 Tablespoons minced chives

Pat sirloin tips dry with paper towels; season with salt and pepper.
Heat 1 TABLESPOON of oil in a large skillet over medium high heat.
Add steak tips; cook until well browned all over.6 to 8 minutes.
Transfer tips to a serving platter; cover and keep warm.
Add remaining 2 TABLESPOONS of oil, mushrooms to the skillet.
Sprinkle with ½ teaspoon salt; cover and cook over medium high about 3 minutes.
Stir in shallots; cook until softened about 1 minute.
Stir in broth and cream; simmer and stir about 5 minutes until thickened.
Set skillet off heat; whisk in ¼ CUP of the cheese.
Pour sauce over the sirloin tips; top with remaining cheese and chives.
Serves 4.


  • 2 Cans (20 Ounces each) pineapple chunks
  • ½ Cup brown sugar
  • 2/3 Cup apple cider vinegar
  • 2/3 Cup catsup
  • ¼ Cup soy sauce
  • 2 Teaspoons ground ginger
  • 1 ½ Teaspoons liquid smoke
  • 3 Pounds sirloin tips (1 ½ inch chunks)
  • ½ Pound fresh mushrooms
  • 2 Small onions (Cut in quarters)
  • 2 Medium green bell peppers (seed; cut in 1 inch pieces)
  • Hot cooked rice

Drain the pineapple reserving the juice.
Combine the pineapple juice and next 6 ingredients; mix well.
Place sirloin tips in a large zip lock bag; pour pineapple marinade over meat.
Seal tightly and refrigerate 8 hours turning occasionally to marinate.
Drain the meat and reserve the marinade; pour marinade into a saucepan.
Bring marinade to a boil; add mushrooms, REDUCE HEAT and simmer 10 minutes.
Drain mushrooms and set aside; reserve marinade.
Alternate meat, pineapple chunks and vegetables on skewers.
Grill kabobs over medium hot coals 6 to 8 minutes on each side to desired doneness.
NOTE: You can also cook the kabobs under the broiler until desired doneness.
Baste often with the marinade during the cooking; serves 6.


Add spice when learning how to cook sirloin tips.

  • 2 Pounds sirloin tips (Cut in 1 inch cubes)
  • ½ Cup flour
  • 1 Teaspoon salt
  • ¼ Teaspoon black pepper
  • 3 Tablespoons shortening
  • 1 Onion (Sliced)
  • 1 Green bell pepper (Seed and slice)
  • 4 Whole cloves
  • 1 Cup catsup
  • ½ Cup water

Preheat oven to 350F degrees.
Combine and blend flour salt and pepper; coat meat with mixture.
Melt shortening in a large skillet; brown coated steak tips on all sides.
Place meat in a casserole dish; top meat with onion, green pepper and cloves.
Combine and mix catsup and water; pour over vegetables.
Cover and bake about 45 minutes to1 hour; serves 4.
NOTE: Check occasionally during baking time for doneness and dryness.


Learn how to cook sirloin tips with oranges.

  • 2 ¼ Pound sirloin tips (Cut in 1 ½ inch pieces)
  • Salt/ pepper
  • Pinch dried thyme
  • 3 Oranges
  • 3 Tablespoons cooking oil
  • ½ Cup hot beef broth
  • 2 Tablespoons cornstarch
  • ½ Cup light cream
  • 1 Tablespoon Grand Marnier
  • 1 Tablespoon Brandy

Preheat oven to 425F degrees.
Sprinkle beef tips with salt, pepper and thyme; set aside.
Grate rind of ONE orange; squeeze the juice from it.
Squeeze the juice of ONE MORE orange.
Orange THREE slice thinly; set all orange aside.
Heat oil in large Dutch oven; add beef tips and brown all over.
Add orange juice; bake for 45 to 55 minutes until tender.
NOTE: Baste occasionally during baking.
Place beef tips on serving platter with orange slices; keep warm.
FOR SAUCE add broth to pan drippings; cook and stir 2 minutes.
Strain pan liquids into a saucepan; cool slightly and skim fat.
Mix cornstarch with a little water; stir in half (1/4 Cup) of the cream.
Add to saucepan and stir over medium low heat.
Stir in remaining ¼ cup of cream and grated orange rind.
Season with salt and pepper; cook gently for 3 minutes and set aside.
Warm Grand Marnier and Brandy in a small saucepan.
Pour alcohol mixture over beef tips and orange slices.
Carefully ignite beef tips and orange slices with long match.
Serve sirloin tips with sauce; serves 6.


Learn how to cook sirloin tips with creamy mushroom sauce.

  • 1 ½ Cups flour
  • 1 ½ Teaspoons salt
  • ½ Teaspoon pepper
  • 2 Pounds sirloin tips (Cut in 1 inch cubes)
  • 11/2 Cups melted butter
  • 3 cups sliced mushrooms
  • 1 Cup chopped onion
  • 3 Cloves minced garlic
  • ½ Cup white wine
  • 3 Cups beef broth
  • 2 Tablespoons tomato paste
  • 2 ½ Cups sour cream
  • Hot cooked noodles

Combine the flour, salt and pepper in a bowl.
Add steak cubes to the flour mixture; stir with a fork to coat meat.
Melt butter in a large skillet; add meat and stir occasionally until browned.
Remove the steak tips from the skillet to a plate; keep warm.
Add mushrooms, onion and garlic to the skillet; cook and stir until tender.
Remove vegetables from the skillet and keep warm.
Add wine to skillet over medium high heat; stir to remove particles from bottom.
Cook until wine is reduced by half; stir in beef broth and tomato paste until smooth.
Cook over medium heat stirring constantly until thickened.
Add the meat and mushroom mixture to skillet; cook until thoroughly heated.
Stir in sour cream; stir and cook just until well heated; serve over hot noodles.
Serves 10.


Learn how to cook sirloin tips with veal kidneys in a pie.

  • 1 ½ Pounds sirloin tips (Cut in 1 inch cubes)
  • 1 Pound veal kidney (Peel off membranes, cut off fat, cut in 1 inch cubes)
  • 5 Tablespoons vegetable oil (Divided)
  • 2 Teaspoons salt
  • 1 Teaspoon white pepper
  • ¼ Teaspoon thyme
  • ¼ Cup flour
  • 3 Cups dry red wine
  • 1 Cup mushrooms (Cut in quarters)
  • ½ Cup chopped onion
  • ¼ Cup dry sherry
  • 1 Tablespoon chopped parsley
  • Pie dough (For 1 crust)
  • 1 Egg yolk
  • 1 Tablespoon milk

Preheat oven to 350F degrees.
Add 4 TABLESPOONS of the oil to large heavy skillet; heat until hot.
Add meats and toss until all pieces are seared.
REDUCE HEAT and stir in salt, pepper and thyme.
Add flour and stir to coat all meat; cook a few more minutes.
Add all red wine; cook and stir from bottom of skillet to deglaze.
Simmer for 10 minutes to thicken the sauce.
In a separate pan sauté mushrooms and onion in remaining 1 TABLESPOON of oil
Add mushroom onion mixture to skillet of meat; add white wine and parsley.
Stir mixture and simmer for 5 minutes; spoon mixture into buttered 2 quart casserole dish.
Roll the pie dough to fit and cover dish bringing dough down ¼ inch over edge.
Mix egg yolk and water; spread over the dough holding dough to dish.
Cut slashes in dough allowing steam to escape; bake 45 to 5 minutes.
NOTE: Crust should be golden brown and meat tender.


Learn how to cook sirloin tips in a wine sauce.

  • 3 to 4 Medium size onions (Peel and slice)
  • 2 Tablespoons bacon drippings
  • 2 Pounds sirloin tips (Cut in 1 ½ inch cubes)
  • 1 ½ Tablespoons flour
  • 1 cup beef broth (Divided)
  • 1 ½ Cups dry red wine (Divided)
  • 1 Teaspoon salt
  • ½ Teaspoon pepper
  • ¼ Teaspoon Marjoram
  • ½ Teaspoon oregano
  • ¼ Teaspoon thyme
  • ½ Pound fresh mushrooms
  • ¼ Cup butter

In large Dutch oven sauté onion in bacon drippings until golden.
Remove onions with slotted spoon to plate; set aside.
Add steak to the Dutch oven; sprinkle lightly with the flour.
Cook tossing to brown cubes on all sides.
Stir in ¾ CUP of beef broth, 1 CUP red wine, salt and pepper.
Add and stir in, marjoram, oregano and thyme; cover and bake for 2 hours.
Gradually add in the remaining ¼ CUP broth and ½ CUP wine during cooking.
Sauté mushrooms in butter; add with the onion to the beef tips.
Return to oven and bake another 20 to 30 minutes until meat is tender.
Serves 8.