Beef sirloin tip steak with garlic butter potatoes is delicious & ready in less than 30 minute. A one pan meal using affordable ingredients, the whole family loves!
This is a fantastic classic meat and potatoes dish that will fill the family up, and save you some money on your grocery bill. Using an affordable cut of beef, sirloin tip steak, it is combined with hearty garlicky butter potatoes.
Stretching a pound of meat with the addition of potatoes is a great way to save money while still serving something special. I love using this trick in recipes like my hamburger potato soup, and beef and potato tacos.
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Why you’ll love this sirloin tip recipe
- Easy, one pan meal that requires minimal prep and clean up, allowing you to get dinner on the table without a fuss.
- Affordable ingredients that produce a fantastic and tasty dish!
- Very family friendly dish kids and grown ups will all love
- Flavorful spice mixture can be used for lots of other dishes!
- Genius way to parcook potatoes so you always get the right texture – soft and tender every time!
Ingredients
- Sirloin tip steak, cut thin and into roughly 1″ cubes. For a family of 4-5, you can get away with 1-1.5 pounds of meat, but if you have grown kids, you may want to double the recipe so you have plenty!
- Potatoes, peeled and also cut into 1″ cubes. Russet or yellow potatoes both work, so use whatever you have on hand or is on sale!
- Herbs and spices: garlic powder, onion powder, cumin, paprika, Kosher salt & pepper, and a pinch of cayenne.
- Fresh minced garlic and butter help to finish off the yummiest potatoes. (make sure to check out my favorite garlic peeling tool!)
Important note about salt!
Make sure to use Kosher salt in this recipe, and not table salt. Kosher salt has less salt by volume than table salt, due to the larger crystals. Using table salt over Kosher salt will result in a much saltier dish!
My preferred brand of Kosher salt is Diamond, which is less salty than the more widely available Morton’s brand. A quarter teaspoon of Morton’s kosher salt has 480 milligrams of sodium, while a quarter teaspoon of Diamond Crystal kosher salt has 280 milligrams. If using Morton’s, I recommend reducing the amount of salt used in the spice mixture by up to half, then season to taste the finished dish with more salt if needed.
Cooking Sirloin Steak Tips
Sirloin tip steak is not to be confused with top sirloin, as they are from 2 different parts of the cow. Sirloin tip is a leaner, tougher cut of meat than top sirloin. You can use either cut of meat in this dish though.
Tip steak will require some extra tenderizing so the finished product won’t be too tough. Therefore make sure you coat the sirloin tip in the dry marinade and allow it to sit for a bit while you prep the remaining ingredients.
How to make beef sirloin steak tips
Begin by mixing the salt and spice mixture in a small bowl. In a medium bowl, add the beef tips, 2 tablespoons of vegetable oil and HALF of your measured herbs and spices, and stir till well beef is well coated.
Set aside and leave in the bowl to marinate for at least 15-30 minutes. If you plan ahead, you can also leave them to marinate for several hours.
Genius quick potato cooking hack
I learned this par-cook method years ago from America’s Test Kitchen. While your beef is marinating, peel and cube your potatoes, and set them in a wide shallow bowl.
Sprinkle with about 1 teaspoon of kosher salt and microwave on high for 4 minutes. Gently toss the potatoes, and microwave on high for an additional 2-4 minutes, until just fork tender but not cooked all the way through.
Parcooking the potatoes first will allow them to cooker quicker in the pan and achieve a soft and tender texture, without overcooking the outside.
When your marinated sirloin tip steak or top sirloin is ready to cook, heat a large sauté pan or cast iron skillet on medium high heat. Add just a tiny coating of vegetable oil spray and add your meat in a single layer. Work in batches if need be as to not overcrowd the pan.
Cook your steak tips until seared on one side, about 3-4 minutes, then flip over and cook for another 2-3 minutes. When nice and browned on each side, remove the steak tips from the pan and set aside.
Now you gently stir in the remaining herbs and spices into the par-cooked potatoes.
Add remaining vegetable oil to your pan, and keep it at medium heat. Add in your potatoes, minced garlic and half the butter, and cook for about 10 minutes, stirring gently every couple of minutes with a wooden spoon, scraping up any brown bits.
When your potatoes are cooked and tender, return your top sirloin steak tips to the pan and stir to reheat. Add in the remaining butter and stir till melted and well incorporated. Serve immediately.
Recipe FAQ’s
Top sirloin is the best alternative to beef sirloin tip steak, however it is more expensive. It is also more tender, so it will be a delicious dish, just know you will spend a bit more!
Yes! This spice mix packs a punch! If you are concerned with sodium or don’t like your dishes too salty, cut the Kosher salt used in half. You can also use an Italian or Mexican herb blend.
Why is microwaving the potatoes important?
Achieving the perfectly cooked potato in a sauté pan can often mean long cooking times, or very crispy potatoes on the outside that may not be thoroughly cooked through and fork tender. Doing a pre-cook in the microwave first, primes them for a quick and thorough cooking in the pan.
If you don’t have a microwave, you can also par-boil them, allowing them to dry completely before adding to the sauté pan.
This dish is supposed to be reminiscent of steak frites, where the potatoes are soft and tender without a crispy outer shell. I think it definitely hits the mark and I hope your family loves this dish as much as mine does!
And if you loved this dish, definitely give my Marinated Beef Tips recipe a try. It has potatoes and peppers, and an Asian inspired flavor.
Beef Sirloin Steak Tips with Garlic Butter Potatoes
Beef Sirloin Steak Bites with Garlic Butter Potatoes
Equipment
Ingredients
- 1.5 lb Beef sirloin tip steak or top sirloin, cut into 1" cubes
- 1 lb Potatoes peeled and cut into 1" cubes
- 1 teaspoon Kosher salt
- 4 tablespoon Neutral oil such as Canola
- 4 tbsp Butter divided
- 4 Garlic cloves minced
Herb and Spice Mix
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Paprika
- 1 teaspoon Cumin
- ½ teaspoon Cayenne pepper
- 2 teaspoon Kosher salt Diamond salt preferred, if using Morton's Kosher salt and want a less salty dish, cut amount in half and then season finished dish with more salt if needed.
- 1 teaspoon Black pepper
Instructions
Make the herb and spice mix
- Combine the garlic powder, onion powder, paprika, cumin, cayenne, black pepper and 2 teaspoons of the Kosher salt into a small bowl and stir to combine.1 tablespoon Garlic powder, 1 tablespoon Onion powder, 1 tablespoon Paprika, 1 teaspoon Cumin, ½ teaspoon Cayenne pepper, 2 teaspoon Kosher salt, 1 teaspoon Black pepper
Marinate the beef tips
- In a medium bowl add the steak tips, 2 tablespoon of the vegetable oil, and half of the spice mixture, and stir to combine. Set aside and allow to marinate for a minimum of 15 minutes, up to an hour.1.5 lb Beef sirloin tip steak
Par-cooking the potatoes
- While the beef is marinating, peel and cube the potatoes. Sprinkle with remaining 1 teaspoon of salt and set in a shallow bowl or deep plate like a pie plate, and spread them out a bit.1 lb Potatoes, 1 teaspoon Kosher salt
- Microwave potatoes on high for 4 minutes. Gently stir, and microwave for another 2-4 minutes, until potatoes are just fork tender (known as par-cooked). Set aside.
Make the Steak Tips and Garlic Potatoes
- Heat a deep skillet on medium high heat, and add just a bit of neutral cooking oil. Add steak tips and cook 2-3 minutes on each side, till seared but not cooked through. Remove from the pan and set aside on a plate.4 tablespoon Neutral oil such as Canola
- Stir in the other half of the spice mix to the potatoes and toss to combine and coat. Heat remaining vegetable oil in pan on medium heat. Add potatoes, minced garlic and 2 tablespoon of the butter, and cook for about 10 minutes till easily pierced with a fork, stirring often.4 tablespoon Butter, 4 Garlic cloves
- Add steak to pan with potatoes, and remaining 2 tablespoon of butter, and cook till heated through, about 1-2 minutes. Serve immediately.
Christina says
This was SO good. My family loved it
Deborah says
This was a quick, easy and good dinner. I modified based on what I had on hand. First, I used Elk tip steak. I added the spice ingredients to the meat about 90 minutes before cooking. The meat was excellent – good crust, not too salty. I used small gold potatoes. I did not peel and cut them in half. I microwaved for only 4 minutes. The potatoes did not require 10 minutes to finish cooking – only about 5. They were also good. I cut down on the butter at the end but may add more when I warm up the leftovers.
Lisa Werstine says
We made this tonight and found the salt content to be extreme! We used 3 garlic cloves instead of 4. As we actually use garlic paste it says the conversion is 1 TBSP, so we used 3 instead. I believe onions would have added an additional element of flavor. We will add only 1 TBSP of salt, and onions the next go around.
Andrea Howe says
Hi Lisa, the recipe instructions call for 2 TEASPOONS of salt not 2 Tablespoons (and I noted to make sure to use Kosher salt, not table salt, as that is much saltier).
Leanne says
I do not understand. The title of the recipe is for “Beef Sirloin Tip Steak”. But then you go into detail about only using “Top Sirloin”. The first type of beef, Sirloin Tip, comes from the round. The second, Top Sirloin, come from the sirloin and is more tender.
So which type of beef should be used in this recipe, which on the top of this page is entitled, “Beef Sirloin Tip Steak With Garlic Butter Potatoes”???
Andrea Howe says
feel free to use either, top sirloin or sirloin tip. Sirloin tip is a bit tougher but still does well in dishes like this. Top sirloin is generally more expensive and also more tender. I note in the recipe you can use either.
Maria Moschella says
She did not “go into detail about only using Top Sirloin”, I just read the article and it clearly stated a few times that either type of beef can be used…and she told us the benefits of both types.
Did you actually read the article, or did you simply skim it …and rush to the comment section so you could hurry up and point out what you perceive to be an error ?
Susie says
Absolutely loved this sirloin tip recipe. It was perfect for dinner last night and even my picky husband loved it! Thank you for a great recipe.
James D says
I didn’t follow it to the letter, but oh my! Great recipe. I didn’t have onion powder, so I used half an onion. I also tossed in a couple Anaheim peppers. The diced onion, peppers, and potatoes (with skin on) were nuked per directions. I used moose sirloin tip with a couple passes of the Jaccard. This recipe made me look like I actually know what I’m doing.(ha ha ha) Thanks!!
Andrea Howe says
I’m so glad you enjoyed it! Thank you for taking the time to leave a comment and let me know 🙂
Nancy says
Made this tonight, had a smaller piece of meat so adjusted quantities of spiced, added sliced carrots also with the potatoes.
Turned out great, definitely will make again
Andrea Howe says
So glad you enjoyed it and great idea about adding in the carrots!
Katelyn says
I have to try those garlic butter potatoes!
Aisha says
Very very good!!! I added spinach. So bomb!!!
Andrea Howe says
so glad you enjoyed them! thanks for leaving a comment 🙂
HM says
This turned out so good. I added an onion and a bag of frozen Brussel sprouts to bulk it up some. I’ll definitely make it again!
Becky says
Delicious! Easy to make and lots of flavor. Thank you for sharing.
Nancy says
Delicious recipe, everyone approved! It was so good that there were no leftovers. I will cut back on the salt next time, but wow, what flavor! Thank you for the recipe.
Andrea Howe says
Glad you enjoyed the recipe, Nancy!
Monique says
This recipe is now my favorite! Made it for the first time tonight and it is incredibly delicious and healthy. I steamed a bag of broccoli then threw it in the same pan to crisp a bit once the meat and potatoes were finished. Thank you!!!
Andrea Howe says
oh that makes me so happy, and I love the idea of adding in the broccoli. thanks for the great tip!
Rachael Kogen says
I’ve gone back to this recipe many times and love it!
Andrea Howe says
thank you so much, I couldn’t be happier you’ve added it to your family’s meal rotation 🙂
Andrea Howe says
thank you so much, I couldn’t be happier you’ve added it to your family’s meal rotation 🙂
Nicole Bussiere says
My husband made this and it was SO GOOD! A little on the salty side for me but I still loved it and will adjust accordingly next time! Thank you!
Jen says
Holy salt!!! 1925 mg/ serving!? I might try this recipe later but there is no way I’m putting that much salt in there. Wow.