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Savory Budget Grilled Steak Tips Easy Juicy Flavor on a Dime

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A quick and affordable recipe for juicy, flavorful grilled steak tips using simple ingredients and an easy marinade. Perfect for weeknight dinners or casual cookouts.

Ingredients

Scale
  • 1.5 pounds beef steak tips (sirloin tips or chuck steak, cut into bite-sized pieces)
  • 3 tablespoons olive oil
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 3 cloves garlic, minced
  • 1 teaspoon freshly cracked black pepper
  • Salt to taste
  • Optional: 1 tablespoon fresh lemon juice

Instructions

  1. Trim any excess fat from the steak roast or pre-cut tips. Cut the meat into roughly 1 to 1.5-inch bite-sized pieces.
  2. In a mixing bowl, combine olive oil, Worcestershire sauce, soy sauce, brown sugar, and minced garlic. Whisk until sugar dissolves and mixture is uniform.
  3. Add the steak pieces to the marinade, tossing gently to coat all sides. Cover and refrigerate for at least 30 minutes, ideally 2-4 hours. Even 20 minutes will add flavor.
  4. Preheat grill to medium-high heat (around 400°F). If using charcoal, wait until coals are glowing red with light ash coating.
  5. Optional: Thread 3-4 pieces of steak onto skewers to make flipping easier.
  6. Place steak tips directly on grill grates or skewers. Grill for 3-4 minutes per side for medium-rare, turning once. Add 1-2 minutes per side for more doneness.
  7. Use a meat thermometer to check doneness: 130°F for medium-rare, 140°F for medium.
  8. Transfer grilled steak tips to a clean plate, cover loosely with foil, and let rest for 5 minutes.
  9. Serve with freshly cracked black pepper, a pinch of salt, and optionally a squeeze of fresh lemon juice.

Notes

Marinate steak tips for at least 30 minutes for best flavor; overnight marination enhances tenderness. Use a hot grill to get a good sear and avoid pressing the meat to keep juices inside. Soak wooden skewers before use to prevent burning. If grilling indoors, use a cast-iron grill pan preheated to high. Watch for flare-ups due to marinade dripping and move meat as needed. Let meat rest after grilling to lock in juices.

Nutrition

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