Steak Tips Are the New England Restaurant Favorite That You Can Easily Make at Home (2024)

• 1/2 cup ketchup

• 1/4 cup red wine vinegar

• 1/4 cup extra-virgin olive oil

• 1/4 cup water

• 4 ounces Coca-Cola

• 1/2 tablespoon Worcestershire sauce

• 1/2 tablespoon garlic powder

• 1/2 tablespoon oregano

• 1 3/4 teaspoon Diamond Crystal Kosher Salt (or 1 teaspoon Morton Kosher Salt), plus more for your seasoning

• 1/2 teaspoon black pepper

• 2 pounds steak tips, cut into 2-inch pieces

• Canola oil, for searing

• 2 tablespoons finely minced parsley, for serving (optional)

  See Also

  Know your Cuts: Top Sirloin vs Sirloin Tip | Noble Premium Bison

1. Marinate the meat:

   In a large bowl, whisk the ketchup, vinegar, oil, water, Coca-Cola, Worcestershire sauce, garlic powder, oregano, salt, and pepper until smooth. Add the steak and toss to combine. Cover and seal the bowl.

   Marinate the steak tips for at least 30 minutes and up to 4 hours (if marinating for longer than 30 minutes, transfer to the fridge).
   

   

   

2. Sear the steak:

   Using tongs, transfer the marinated steak to a plate, draining off any excess liquid (do not discard the marinade).

   Set a large cast-iron skillet over medium-high heat with 1 tablespoon canola oil. Once the oil starts shimmering and the pan begins smoking, add the meat in an even layer (you don't want the pieces to touch, so you will likely need to do this in 2-3 batches).

   Sear the meat on one side until deeply browned and caramelized, about 2-3 minutes. Flip each piece, and sear for 2-3 minutes or until the meat is medium rare or medium, depending on your preference. Transfer the cooked meat to a plate and tent with foil to keep warm.

   Simple Tip!

   Contrary to other cuts of meat, steak tips are most tender between medium rare and medium; rare pieces will taste chewy and unpleasant.
   

   Repeat with the remaining batches of steak, adding more oil as needed to prevent sticking.

   Simple Tip!

   You can speed up the searing process if you have two cast-iron skillets.
   

   

   

3. Make the sauce:

   While the meat is cooking, make the sauce. To a small saucepan, add the leftover marinade and set over medium heat. Bring to a simmer.

   Simmer the mixture for 10-15 minutes, whisking occasionally, until the sauce is thickened and syrupy. Season with additional salt if desired. Once reduced, lower the heat and keep warm.
   

4. Serve:

   Divide the steak amongst serving plates with a bit of sauce on the side. Serve immediately, and enjoy!

   Store leftover steak and sauce in the refrigerator in separate airtight containers for 3-4 days. You can reheat the steak tips in a 350°F oven for 8-10 minutes until warmed through.

   Simple Tip!

   At high heat, sugars from the marinade can leave charred bits on your pan. For easy cleaning, scrub away as much as possible with a sponge. Then, add about 1/2 inch of water to the skillet and bring to a boil. Remove from the heat, and dump out the water. Scrub any remaining spots and wipe clean with a paper towel. You may need to re-season the pan afterwards.

   Did you love the recipe? Give us some stars and leave a comment below!
   

   

   

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.