FREE 5-Ingredient Recipe EBook

• Why You’ll Love These Sirloin Steak Tips
• Ingredients & Substitutions
• How To Cook Sirloin Steak Tips
• How Long To Cook Sirloin Tips?
• Tips For Best Results
• Storage Instructions
• Serving Suggestions
• More Easy Steak Recipes
• Sirloin Steak Tips (With Chimichurri!) Recipe card
• Recipe Reviews

I often make chimichurri steak , juicy air fryer steak bites , or garlic butter steak bites when I want an easy dinner that feels special, but sometimes I just want a shareable snack. This sirloin steak tips recipe combines those meals into a quick and easy appetizer ! With just a few simple ingredients, you can whip up these tasty sirloin tips in no time. They’re perfect for gatherings, or even for a light lunch.

Why You’ll Love These Sirloin Steak Tips

• Sweet, tangy taste – The easy marinade adds a burst of flavor to every bite!
• Melt-in-your-mouth tender – No tough steak here! The cooking method makes each bite tender, juicy and so flavorful.
• 4 ingredients – You only need 4 ingredients for these sirloin tips (plus salt and pepper) — so it’s a simple-yet-fancy dish.
• Quick and easy – Whip up these sirloin tips in less than 10 minutes! (You’ll also need some time to marinate, but that’s totally hands-off.) They’re perfect for satisfying steak cravings fast .
• Versatile – I serve these as a snack, light lunch, or party appetizer. They’re good for any occasion!

Ingredients & Substitutions

Here I explain the best ingredients for sirloin steak tips, what each one does in the recipe, and substitution options. For measurements, see the recipe card .

• Steak Tips – Steak tips are bite-sized morsels of beef, often sourced from the sirloin. I use sirloin steaks most often, but you can also make this recipe using New York Strip , ribeye , beef tenderloin , or even filet mignon cut to the same size for equally delicious results. Cut the steaks into 1.5-inch pieces.
• Olive Oil – This is my go-to for sautéing and making the sirloin steak tips marinade, but you could also use avocado oil or any neutral oil you prefer.
• Balsamic Vinegar – Adds a sweet and tangy flavor to the beef tips, but more important, the acid tenderizes the meat. Red wine vinegar or apple cider vinegar (either plain or mixed with a bit of sweetener, like honey) can work as a substitute.
• Garlic Powder – I use this for convenience, but 1 fresh minced garlic clove would be even better!
• Sea Salt & Black Pepper
• Chimichurri Sauce – Although optional, serving these sirloin steak tips with chimichurri brings a burst of fresh, herby flavors that really makes the dish pop!

VARIATION: Use a different marinade.

Want to change the flavor? Try my balsamic steak marinade instead, or even my pork chop marinade can also work for steak!

How To Cook Sirloin Steak Tips

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Make the marinade. In a medium bowl, whisk together the olive oil, balsamic vinegar, garlic powder, salt, and pepper.
2. Marinate. Pat the steak pieces dry with paper towels. Add them to the bowl with the marinade, coating well. Cover and marinate in the fridge.

1. Sear. Heat a large skillet (preferably a cast iron skillet ) over medium-high to high heat until a drop of water sizzles on it. Add olive oil to coat the pan. Place the marinated sirloin tips in the pan in a single layer. Cook until golden brown on all sides, making sure to turn or stir occasionally, so that you cook all four sides.
2. Rest and enjoy. Remove the sirloin steak tips from the pan immediately to prevent overcooking. Rest for 5 minutes before serving. Plate with chimichurri sauce on the side if you like, or you can even toss them in the sauce instead.

How Long To Cook Sirloin Tips?

After preheating the pan, cook beef steak tips for 30 to 60 seconds on each side, including all 4 sides, until browned on all sides. That’s about 2-4 minutes total — they cook fast!

If you want a certain level of doneness, use a meat thermometer and my time chart, below:

Tips For Best Results

Steak is one of my favorite things to cook, so I’ve learned a few things about how to get it melt-in-your-mouth tender. I’ve got tips for getting your steak tips (lol!) absolutely perfect:

• Marinate for enough time, but not too long. For smaller pieces like these steak tips, 30 minutes is enough time as a minimum, but the longer you marinate, the more tender they will be! Just don’t go over 24 hours, as they tend to get mushy after that.
• Use cast iron. Nothing beats a quality cast iron skillet for getting a perfect sear. This one is my favorite!
• Preheat the skillet. Before cooking sirloin tips, make sure your skillet is thoroughly preheated. This ensures that the meat will sear properly, locking in juices and creating a flavorful crust.
• Don’t crowd the pan. To achieve that perfect sear, it’s important not to overcrowd the skillet with too many sirloin tips at once. Cook them in batches if necessary to allow each piece of meat enough space to brown evenly.
• Don’t overcook. You can cook to your desired level of doneness (see temperature chart above), but I recommend medium rare to medium for the juiciest results.
• Let the meat rest. After cooking, allow the sirloin tips to rest for a few minutes before serving. Doing so allows the juices to redistribute throughout the meat, resulting in a juicier and more tender final dish.

Storage Instructions

• Store: Place leftovers into an airtight container and store them in the fridge for up to 3-4 days.
• Meal prep: If not making the sirloin steak tips recipe right away, you can refrigerate them in the marinade for up to 24 hours.
• Reheat: While I use the oven to warm most whole steaks, for steak tips I prefer a quick sear to refresh the crisp exterior. Since the pieces are small, they usually warm up before they overcook if you do it briefly.
• Freeze: Let the beef tips cool completely, then spread them on a baking sheet to freeze individually. (This prevents them from sticking together.) Once frozen, transfer them to a zip lock bag or container, and store in the freezer for up to 3 months.

Leftover ideas:

You can definitely just reheat these for serving, but I often repurpose leftovers in other ways. You can use them for a steak salad or stir them into stews.

Serving Suggestions

This steak tips recipe is a fantastic appetizer all by itself, but it can be even better with the right pairings. Here are some ideas:

• Main Dishes – Serve up this appetizer before a main dish of baked cod , my favorite – seared salmon , or some delicious bacon wrapped scallops for a surf and turf meal.
• Sides – Turn it into a main course by serving them over zucchini noodles , rice, or mashed cauliflower (or mashed potatoes). Personally, I like roasted broccoli and cauliflower or prosciutto wrapped asparagus on the side, as the chimichurri sauce tastes amazing drizzled over them!
• More Appetizers – One of my favorite ways to serve sirloin tips is as part of an appetizer spread with air fryer salmon bites (my favorite!), bacon wrapped shrimp , or cheesy hot crab dip .

More Easy Steak Recipes

Steak tips make a fantastic appetizer, but if you want a steak dinner for a full meal, try my other tender steak recipes to do just that:

Perfect Filet Mignon

Sirloin Steak Recipe

Tomahawk Steak

Reverse Sear Steak

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 4 tbsp Olive oil (divided into 3 tbsp and 1 tbsp) ▢
• 1 tbsp Balsamic vinegar ▢
• 1/2 tsp Garlic powder ▢
• 1 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 1 lb Top sirloin steaks (cut into 1.5-inch pieces; can also use New York Strip, ribeye, or beef tenderloin) ▢
• 1/4 cup Chimichurri sauce (optional) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. In a medium bowl, whisk together the marinade: 3 tablespoons of olive oil, balsamic vinegar, garlic powder, salt, and pepper.
2. Pat the steak pieces dry with paper towels. Add them to the bowl with the marinade and coat well. Cover and marinate for at least 30 minutes . (If not making the steak tips right away, you can refrigerate in the marinade for up to 24 hours.)
3. When you are ready to cook, turn on the stovetop fan. Heat a large cast iron skillet over medium-high to high heat. It’s ready when a drop of water on it sizzles.
4. Once the pan is hot, add the remaining tablespoon of olive oil. Add the steak tips in a single layer. (Do not crowd the pan – cook in batches if they don’t fit.) Cook for 30 to 60 seconds per sides (all sides, not just 2 sides), until browned on all sides. If you want a certain level of doneness, check with a meat thermometer – 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, or 160 degrees F (71 degrees C) for well done.
5. Remove the sirloin tips from the pan immediately to prevent overcooking. Rest for 5 minutes before serving.
6. Serve with chimichurri sauce, if desired.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/4 of entire recipe

Nutrition info does not include optional chimichurri sauce.

📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Sirloin Steak Tips

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Sirloin Steak Tips (With Chimichurri!)

This sirloin steak tips recipe is a mouth-watering, quick appetizer for steak lovers! Drizzle with chimichurri for an unforgettable flavor.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/sirloin-tips/

Ingredients

• 4 tbsp Olive oil (divided into 3 tbsp and 1 tbsp)
• 1 tbsp Balsamic vinegar
• 1/2 tsp Garlic powder
• 1 tsp Sea salt
• 1/4 tsp Black pepper
• 1 lb Top sirloin steaks (cut into 1.5-inch pieces; can also use New York Strip, ribeye, or beef tenderloin)
• 1/4 cup Chimichurri sauce (optional)

Instructions

1. In a medium bowl, whisk together the marinade: 3 tablespoons of olive oil, balsamic vinegar, garlic powder, salt, and pepper.
2. Pat the steak pieces dry with paper towels. Add them to the bowl with the marinade and coat well. Cover and marinate for at least 30 minutes . (If not making the steak tips right away, you can refrigerate in the marinade for up to 24 hours.)
3. When you are ready to cook, turn on the stovetop fan. Heat a large cast iron skillet over medium-high to high heat. It’s ready when a drop of water on it sizzles.
4. Once the pan is hot, add the remaining tablespoon of olive oil. Add the steak tips in a single layer. (Do not crowd the pan - cook in batches if they don’t fit.) Cook for 30 to 60 seconds per sides (all sides, not just 2 sides), until browned on all sides. If you want a certain level of doneness, check with a meat thermometer – 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, or 160 degrees F (71 degrees C) for well done.
5. Remove the sirloin tips from the pan immediately to prevent overcooking. Rest for 5 minutes before serving.
6. Serve with chimichurri sauce, if desired.

Maya’s Recipe Notes

Serving size: 1/4 of entire recipe

Nutrition info does not include optional chimichurri sauce.

📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)