New England Marinated Steak Tips

Sirloin tips marinated in soy, garlic, brown sugar and Worcestershire, then grilled or pan-seared until caramelized. A New England pub favorite. Serves 4.

Gluten-free with swapsDairy-freeLow-carbHigh-protein

Contains: fish, wheat, soy. Based on the ingredients as written; check package labels, which can change.

  • Prep 15 min
  • Cook 12 min
  • Marinate 4 hr
  • Total 4 hr 27 min
  • Yield 4 servings
  • Level Easy

Updated

Jump to: Ingredients | Instructions | Tips | Questions | Nutrition | Storage | Print recipe

Caramelized marinated steak tips in a cast-iron skillet with rice pilaf

Marinated steak tips are a New England institution, on the menu at every pub and roadhouse from Boston to the Cape. Sirloin flap meat is cut into big chunks, soaked in a sweet and savory marinade, and grilled until the edges caramelize.

Serve them with rice pilaf, a baked potato or a green salad.

Instructions

  1. Marinate. Whisk the soy sauce, oil, brown sugar, Worcestershire, mustard, garlic and pepper. Add the steak, toss and refrigerate 4 hours or overnight.
  2. Heat the grill. Heat a grill or cast-iron skillet over medium-high heat.
  3. Cook. Lift the tips from the marinade and cook 8 to 12 minutes, turning, until well browned and 130 to 135°F for medium-rare to medium.
  4. Rest and serve. Rest 5 minutes, sprinkle with parsley and serve.

Nutrition per serving (estimated)

520Calories
14 gCarbohydrates
0 gFiber
14 gNet carbs
51 gProtein
30 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

Low-carbHigh-proteinDairy-freeGrill and BBQGluten-free with swaps

Tips

  • Flap meat, often sold as sirloin tips, is the classic cut; sirloin steak cut in chunks works too.
  • The sugar in the marinade burns quickly, so keep the heat at medium-high, not high.

Having trouble? See why steak turns gray or tough in our kitchen troubleshooting guide.

Printable: steak doneness chart and cooking times by thickness (PDF).

Storage and leftovers

Make ahead Freezer-friendly

Refrigerate cooked tips up to 4 days, or freeze up to 3 months. You can also freeze the raw tips in the marinade up to 3 months; thaw overnight in the refrigerator before cooking.

Questions about this recipe

What cut are steak tips?
In New England, steak tips are usually sirloin flap meat, a tender, flavorful cut.
Can I marinate overnight?
Yes, up to 24 hours.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Cabernet Sauvignon or Malbec. Wine pairing guide

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