This easy recipe for rosemary-balsamic steak tips with Fall vegetables is perfect for chilly weeknights. The perfect balance of sweet, sour, and spicy flavors will have you begging for more!
Remember that steak marinade recipe I shared a few days ago? Today, I’m showing you one of my favorite ways to use it – in an easy skillet recipe with fall vegetables.
Steak tips, sometimes called steak bites, are great for weeknight dinners. Since the pieces of steak are so small, they cook really quickly. It only takes a few minutes to char the outside but leave the center medium to medium-rare.
The marinade soaks into the meat, making it really tender and flavorful. The sugars in the marinade caramelize as the steak cooks, giving you that gorgeous char. Yum!
For this easy skillet recipe, I paired rosemary-balsamic steak tips with butternut squash and Brussels sprouts. This is such a great, cozy fall recipe!
What is sirloin tip steak?
Sirloin tip steak is a lean, boneless cut of meat that comes from the rump. It can be purchased as a whole steak or cut into bite-sized steak tips. I usually buy a whole steak and cut it into bites myself.
Are sirloin tips tender?
Sirloin tip steak is usually really affordable, which makes it a great option. But, because it’s so lean, it can be tough. For tender steak bites, marinate it and cook it quickly like I do for this steak tips recipe. If you marinate steak tips overnight, they can become very tender! I love this steak marinade, flavored with balsamic vinegar, soy sauce, brown sugar, and a touch of rosemary.
What is the best way to cook sirloin tip steak?
I usually marinate my steak tips and then use them in a stir fry or skillet meal like this one. It’s also great for grilled kebabs or skewers. I also love adding marinaded sirloin steak tips to my cauliflower fried rice. The Instant Pot is also a great method for cooking steak tips – you’ll love this recipe for pressure cooker steak tips with gravy.
Rosemary-Balsamic Sirloin Tip Steak with Fall Vegetables
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 2 Tbsp brown sugar
- 1 Tbsp low sodium soy sauce
- 1 teaspoon fresh rosemary finely chopped
- 2 cloves garlic minced
- 1 large pinch crushed red pepper
- Black pepper to taste
- 1 and 1/2 pounds sirloin steak tips
- 2 cups brussels sprouts halved
- 1 cup cubes butternut squash
- Salt and pepper
- Chile flakes
- Combine the oil, vinegar, sugar, soy sauce, rosemary, garlic, and red pepper in a large zip-top freezer bag. Season to taste with black pepper.
- Add the steak tips. Seal the bag and give it a good shake to coat the steak with marinade. Refrigerate for 6-24 hours, turning occasionally.
- Remove the steak from the marinade and pat dry. Discard any leftover marinade.
- Heat 1 Tablespoon oil in a large skillet set over high heat. Add the steak in a single layer and cook 5-7 minutes, until the outside is charred and the center is cooked to your liking. Transfer the steak tips to a plate and tent with foil to keep the steak warm while it rests.
- Add the squash to the skillet and cook, stirring occasionally, until tender and lightly browned - about 15 minutes. Add the Brussels sprouts and cook 5 minutes, until bright green and beginning to soften. Season to taste with salt, pepper, and chili flakes. Serve immediately.