20 Delicious Thin Sliced Sirloin Tip Steak Recipes for Every Occasion

Are you ready to transform your weeknight dinners with something quick, delicious, and utterly satisfying? Thin sliced sirloin tip steak is your secret weapon for creating meals that are as easy to make as they are to love. From cozy comfort food to fresh seasonal delights, we’ve rounded up 20 mouthwatering recipes that promise to spice up your cooking routine. Let’s dive in and discover your next favorite dish!

Garlic Butter Thin Sliced Sirloin Tip Steak

On a bustling evening when time is of the essence yet the palate demands something extraordinary, this Garlic Butter Thin Sliced Sirloin Tip Steak emerges as the hero of the hour. Its succulent slices, bathed in a golden, aromatic garlic butter, promise a dining experience that’s both swift and sublime.

Ingredients

• 1 lb thin sliced sirloin tip steak, impeccably marbled for tenderness
• 3 tbsp unsalted butter, rich and creamy
• 2 cloves garlic, freshly minced to release its pungent aroma
• 1 tbsp fresh parsley, finely chopped for a burst of color and freshness
• 1/2 tsp kosher salt, for perfect seasoning
• 1/4 tsp freshly ground black pepper, for a subtle heat
• 1 tbsp extra virgin olive oil, with its fruity undertones

Instructions

1. Heat a large skillet over medium-high heat until it’s hot enough to sear the steak, about 2 minutes. Tip: A properly heated skillet ensures a beautiful crust without overcooking the meat.
2. Add the extra virgin olive oil to the skillet, swirling to coat the bottom evenly.
3. Season the sirloin tip steak slices with kosher salt and freshly ground black pepper on both sides.
4. Place the steak slices in the skillet, ensuring they’re not overlapping. Cook for 1 minute per side for medium-rare, adjusting time slightly for desired doneness. Tip: Resist the urge to move the steak around; letting it sit ensures a perfect sear.
5. Remove the steak from the skillet and set aside on a warm plate. Tent loosely with foil to keep warm.
6. In the same skillet, reduce the heat to medium and add the unsalted butter. Once melted, add the freshly minced garlic, sautéing until fragrant, about 30 seconds. Tip: Watch the garlic closely to prevent burning, which can introduce bitterness.
7. Return the steak slices to the skillet, tossing gently to coat in the garlic butter. Sprinkle with finely chopped fresh parsley.
8. Serve immediately, ensuring each slice is lavishly dressed in the garlic butter sauce.

Juicy and flavorful, each bite of this steak offers a tender texture with the rich, savory notes of garlic butter. For an unforgettable meal, pair it with a crisp green salad or roasted vegetables, allowing the steak’s luxurious sauce to mingle with the sides.

Asian Marinated Thin Sliced Sirloin Tip Steak

Revered for its melt-in-your-mouth tenderness and bold flavors, this Asian Marinated Thin Sliced Sirloin Tip Steak is a testament to the art of marination, transforming simple ingredients into a culinary masterpiece.

Ingredients

• 1.5 lbs thin sliced sirloin tip steak, impeccably marbled
• 1/2 cup soy sauce, rich and aged
• 1/4 cup honey, golden and viscous
• 3 cloves garlic, freshly minced
• 1 tbsp ginger, finely grated
• 2 tbsp sesame oil, toasted and aromatic
• 1/4 tsp red pepper flakes, for a subtle heat
• 2 green onions, thinly sliced for garnish

Instructions

1. In a large mixing bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, sesame oil, and red pepper flakes until fully combined.
2. Add the thin sliced sirloin tip steak to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor penetration.
3. Heat a large skillet or grill pan over medium-high heat until a drop of water sizzles upon contact. Remove the steak from the marinade, letting excess drip off.
4. Cook the steak for 2-3 minutes on each side, or until a caramelized crust forms and the internal temperature reaches 145°F for medium-rare. Avoid overcrowding the pan to ensure even cooking.
5. Transfer the cooked steak to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute, ensuring a succulent bite.
6. Slice the steak against the grain into thin strips, garnish with sliced green onions, and serve immediately.

Captivating in its simplicity, this dish boasts a perfect harmony of sweet, savory, and slightly spicy notes, with a texture that’s irresistibly tender. Consider serving it over a bed of steamed jasmine rice or alongside crisp, stir-fried vegetables for a complete meal.

Thin Sliced Sirloin Tip Steak with Mushroom Sauce

Just when you thought steak couldn’t get any more indulgent, along comes this Thin Sliced Sirloin Tip Steak with Mushroom Sauce, a dish that marries the robust flavors of high-quality beef with the earthy, umami-rich tones of mushrooms, all brought together in a sauce that’s nothing short of luxurious.

Ingredients

• 1 lb thin sliced sirloin tip steak, preferably grass-fed for superior flavor
• 2 tbsp unsalted butter, rich and creamy
• 1 tbsp extra virgin olive oil, fruity and robust
• 8 oz cremini mushrooms, sliced thickly for a meaty texture
• 1 small shallot, finely minced for a subtle sharpness
• 1/2 cup heavy cream, velvety and smooth
• 1/2 cup beef stock, deeply flavored and rich
• 1 tsp fresh thyme leaves, aromatic and slightly floral
• Salt and freshly ground black pepper, to season

Instructions

1. Heat a large skillet over medium-high heat and add the olive oil, swirling to coat the pan evenly.
2. Season the steak slices generously with salt and pepper on both sides.
3. Once the oil is shimmering, add the steak slices in a single layer, working in batches if necessary to avoid overcrowding. Sear for 1-2 minutes per side for medium-rare, then transfer to a plate and tent with foil to keep warm.
4. In the same skillet, melt the butter over medium heat. Add the shallot and sauté until translucent, about 2 minutes.
5. Add the mushrooms and thyme, cooking until the mushrooms are golden and have released their moisture, about 5 minutes.
6. Pour in the beef stock and scrape up any browned bits from the bottom of the pan. Simmer until the liquid is reduced by half, about 3 minutes.
7. Stir in the heavy cream and simmer until the sauce thickens slightly, about 2 minutes. Season with salt and pepper to taste.
8. Return the steak slices to the skillet, turning to coat in the sauce, and heat through for about 1 minute.

A symphony of textures and flavors, this dish offers the tender bite of perfectly cooked steak against the creamy, earthy backdrop of mushroom sauce. Serve it over a bed of buttery mashed potatoes or alongside crisp green beans for a meal that’s as visually appealing as it is delicious.

Spicy Thin Sliced Sirloin Tip Steak Stir Fry

Delight in the bold flavors of our Spicy Thin Sliced Sirloin Tip Steak Stir Fry, a dish that marries the fiery kick of chili with the succulent tenderness of premium beef, all brought together in a symphony of textures and tastes that dance on the palate.

Ingredients

• 1 lb thin-sliced sirloin tip steak, cut into strips
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup snap peas, trimmed
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp crushed red pepper flakes
• 1/2 tsp finely ground black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the steak strips to the skillet, searing for 2 minutes on each side until a golden crust forms. Tip: Avoid overcrowding the pan to ensure each piece browns beautifully.
3. Remove the steak from the skillet and set aside on a plate, covering loosely to keep warm.
4. In the same skillet, add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant.
5. Introduce the sliced bell peppers and snap peas to the skillet, stirring frequently for 3 minutes until they begin to soften but retain a crisp texture.
6. Return the steak to the skillet, pouring in the soy sauce and honey, then sprinkle with red pepper flakes and black pepper. Stir to combine all ingredients evenly.
7. Cook for an additional 2 minutes, allowing the flavors to meld together. Tip: For an extra layer of flavor, deglaze the pan with a splash of water or broth, scraping up any browned bits.
8. Garnish with fresh cilantro before serving. Tip: Let the dish rest for a minute off the heat to allow the sauce to thicken slightly.

The steak emerges tender and juicy, perfectly complemented by the crisp vegetables and a sauce that balances sweetness with a spicy edge. Serve over a bed of steamed jasmine rice or alongside a crisp, chilled cucumber salad for a refreshing contrast.

Thin Sliced Sirloin Tip Steak Tacos

Here’s a dish that effortlessly marries simplicity with sophistication, perfect for those evenings when you crave something both comforting and refined. Thin Sliced Sirloin Tip Steak Tacos offer a delightful interplay of textures and flavors, promising a meal that’s as enjoyable to prepare as it is to savor.

Ingredients

• 1 lb thin sliced sirloin tip steak, impeccably marbled for tenderness
• 2 tbsp rich extra virgin olive oil
• 1 tsp smoked paprika, for a deep, aromatic warmth
• 1 tsp finely ground black pepper, freshly cracked
• 1 tsp sea salt, for a clean, mineral finish
• 8 small corn tortillas, lightly charred for authenticity
• 1 cup crisp, shredded green cabbage
• 1/2 cup ripe avocado slices, creamy and lush
• 1/4 cup finely chopped cilantro, bright and herbaceous
• 1 lime, juiced, for a zesty, vibrant accent

Instructions

1. In a large mixing bowl, combine the sirloin tip steak with olive oil, smoked paprika, black pepper, and sea salt, ensuring each slice is evenly coated. Let it marinate at room temperature for 15 minutes to enhance the flavors.
2. Heat a cast-iron skillet over medium-high heat until it’s shimmering but not smoking, about 2 minutes. This ensures a perfect sear without burning the spices.
3. Add the marinated steak to the skillet in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2 minutes per side for medium-rare, or until the edges are caramelized and the center is pink.
4. While the steak rests, warm the corn tortillas in the same skillet for 30 seconds per side, allowing them to absorb the residual flavors and develop a slight char.
5. Assemble the tacos by layering the steak on tortillas, then topping with shredded cabbage, avocado slices, and a sprinkle of cilantro. Finish with a drizzle of lime juice for brightness.

The tacos present a harmonious blend of textures, from the succulent, spice-crusted steak to the crisp cabbage and velvety avocado. Serve them with an extra wedge of lime on the side for those who love an extra punch of acidity, turning each bite into a celebration of contrasts.

Herb Crusted Thin Sliced Sirloin Tip Steak

Kickstart your culinary adventure with this Herb Crusted Thin Sliced Sirloin Tip Steak, a dish that marries the robust flavors of premium beef with the aromatic allure of fresh herbs, promising a dining experience that’s both sophisticated and satisfying.

Ingredients

• 1.5 lbs thin sliced sirloin tip steak, preferably grass-fed for superior flavor
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced to a fragrant paste
• 1 tbsp fresh rosemary, finely chopped for a piney sharpness
• 1 tbsp fresh thyme leaves, stripped from stems for earthy notes
• 1 tsp sea salt, finely ground for even seasoning
• 1/2 tsp freshly cracked black pepper, for a subtle heat
• 1/2 cup panko breadcrumbs, for a golden, crispy crust

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly cooked steak with a crispy herb crust.
2. In a small bowl, combine the minced garlic, chopped rosemary, thyme leaves, sea salt, and black pepper to create a fragrant herb mixture.
3. Brush both sides of the sirloin tip steak with extra virgin olive oil, ensuring each piece is lightly coated for optimal herb adherence.
4. Press the herb mixture evenly onto both sides of the steak, followed by a generous coating of panko breadcrumbs for that essential crunch.
5. Heat a large oven-safe skillet over medium-high heat and sear the steak for 2 minutes per side, or until a golden crust forms, locking in the juices.
6. Transfer the skillet to the preheated oven and bake for 6-8 minutes, or until the steak reaches your desired level of doneness, checking with a meat thermometer for precision (135°F for medium-rare).
7. Let the steak rest for 5 minutes before slicing against the grain, ensuring each piece is tender and full of flavor.

Relish the harmonious blend of textures and flavors in this Herb Crusted Thin Sliced Sirloin Tip Steak, where the crispy, herbaceous exterior gives way to a juicy, tender interior. Serve atop a bed of creamy mashed potatoes or alongside a vibrant arugula salad for a meal that’s as visually appealing as it is delicious.

Thin Sliced Sirloin Tip Steak with Blue Cheese

Venturing into the realm of gourmet home cooking, this dish marries the robust flavors of thinly sliced sirloin tip steak with the creamy decadence of blue cheese, creating a symphony of taste that’s both sophisticated and deeply satisfying.

Ingredients

• 1 lb thin sliced sirloin tip steak, preferably grass-fed for superior flavor
• 2 tbsp rich extra virgin olive oil
• 1/2 cup crumbled high-quality blue cheese, such as Roquefort or Gorgonzola
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt, for a clean, mineral finish
• 2 cloves garlic, minced to release their aromatic oils
• 1 tbsp unsalted butter, for a velvety finish

Instructions

1. Heat a large skillet over medium-high heat and add the extra virgin olive oil, allowing it to shimmer but not smoke, about 1 minute.
2. Season the sirloin tip steak evenly with sea salt and finely ground black pepper on both sides.
3. Place the steak in the skillet, searing for 2 minutes on each side to achieve a golden-brown crust while keeping the inside tender and juicy.
4. Reduce the heat to medium and add the minced garlic, sautéing for 30 seconds until fragrant but not browned, to avoid bitterness.
5. Remove the steak from the skillet and let it rest on a cutting board for 5 minutes to allow the juices to redistribute.
6. While the steak rests, melt the unsalted butter in the same skillet over low heat, scraping up any browned bits for added flavor.
7. Slice the steak against the grain into thin strips, then return it to the skillet, tossing gently to coat with the garlic-infused butter.
8. Sprinkle the crumbled blue cheese over the steak, covering the skillet for 1 minute to allow the cheese to melt slightly from the residual heat.

Succulent and rich, the steak’s tender texture contrasts beautifully with the creamy, tangy blue cheese, offering a luxurious dining experience. Serve atop a bed of arugula for a peppery contrast or alongside roasted potatoes to soak up the flavorful juices.

BBQ Thin Sliced Sirloin Tip Steak Sandwiches

Heirloom recipes often carry the weight of tradition, but our BBQ Thin Sliced Sirloin Tip Steak Sandwiches bring a modern twist to the classic, marrying the robust flavors of perfectly marinated steak with the smoky sweetness of barbecue sauce, all nestled within a softly toasted artisan bun.

Ingredients

• 1.5 lbs thin-sliced sirloin tip steak, marbled for tenderness
• 1/2 cup rich, tangy barbecue sauce
• 2 tbsp extra virgin olive oil, for its fruity undertones
• 1 tsp kosher salt, for even seasoning
• 1/2 tsp freshly ground black pepper, for a subtle heat
• 4 artisan brioche buns, lightly toasted
• 1 cup arugula, for a peppery crunch
• 1/2 cup thinly sliced red onion, for a sharp contrast

Instructions

1. Preheat your grill or grill pan to medium-high heat, aiming for 400°F to ensure a perfect sear.
2. While the grill heats, brush both sides of the sirloin tip steaks with extra virgin olive oil, then season evenly with kosher salt and freshly ground black pepper.
3. Place the steaks on the grill, cooking for 2-3 minutes per side for medium-rare, or until grill marks appear and the meat releases easily from the grill.
4. Remove the steaks from the grill and let them rest for 5 minutes to allow the juices to redistribute, ensuring every bite is succulent.
5. Thinly slice the rested steak against the grain, then toss the slices with the tangy barbecue sauce until evenly coated.
6. Lightly toast the artisan brioche buns on the grill for 30 seconds to 1 minute, just until they achieve a golden hue.
7. Assemble the sandwiches by layering the arugula and thinly sliced red onion on the bottom bun, topping with the saucy steak slices, and finishing with the top bun.

Finished with a flourish, these sandwiches offer a symphony of textures and flavors, from the juicy, smoky steak to the crisp arugula and the sweet, soft brioche. Serve them with a side of pickled vegetables or a crisp, cold slaw to cut through the richness.

Thin Sliced Sirloin Tip Steak and Veggie Skewers

Elevate your grilling game with these exquisite Thin Sliced Sirloin Tip Steak and Veggie Skewers, a dish that marries the robust flavors of premium beef with the fresh, vibrant notes of seasonal vegetables. Perfect for a summer evening, this recipe promises a symphony of textures and tastes that will delight the palate.

Ingredients

• 1 lb thin sliced sirloin tip steak, cut into 1-inch strips
• 2 cups mixed bell peppers, cut into 1-inch pieces (red, yellow, and green for color)
• 1 large red onion, cut into 1-inch chunks
• 1/4 cup rich extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 2 cloves garlic, finely minced
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 tbsp fresh rosemary, finely chopped

Instructions

1. In a large bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, black pepper, sea salt, and chopped rosemary to create a marinade.
2. Add the sirloin tip steak strips to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
3. While the steak marinates, soak wooden skewers in water for 30 minutes to prevent burning during grilling.
4. Preheat your grill to a medium-high heat of 375°F.
5. Thread the marinated steak strips, bell peppers, and red onion chunks onto the skewers, alternating between meat and vegetables for even cooking and presentation.
6. Place the skewers on the preheated grill, cooking for 3-4 minutes per side for medium-rare, or until the steak reaches your desired level of doneness.
7. Remove the skewers from the grill and let them rest for 5 minutes before serving to allow the juices to redistribute.

Best enjoyed hot off the grill, these skewers offer a delightful contrast between the tender, juicy steak and the crisp, charred vegetables. For an extra touch of elegance, serve atop a bed of wild rice or alongside a chilled glass of rosé.

Cajun Thin Sliced Sirloin Tip Steak

On a bustling evening where the air hums with the promise of a memorable meal, our Cajun Thin Sliced Sirloin Tip Steak emerges as a star. Its robust flavors and tender texture make it a perfect centerpiece for any gathering, promising to transport your senses straight to the heart of Louisiana.

Ingredients

• 1 lb thin sliced sirloin tip steak, impeccably marbled for tenderness
• 2 tbsp Cajun seasoning, freshly blended for a vibrant kick
• 1 tbsp smoked paprika, for a deep, aromatic warmth
• 2 tbsp unsalted butter, rich and creamy
• 1 tbsp olive oil, extra virgin and fruity
• 2 cloves garlic, minced to release their pungent aroma
• 1/4 cup beef broth, homemade or high-quality store-bought for depth
• Salt, to enhance the natural flavors

Instructions

1. Pat the sirloin tip steak dry with paper towels to ensure a perfect sear.
2. Generously season both sides of the steak with Cajun seasoning and smoked paprika, pressing gently to adhere.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the steak to the skillet, searing for 3 minutes on each side for a medium-rare finish. For a tip, avoid moving the steak too soon to achieve a beautiful crust.
5. Reduce heat to medium, add butter and minced garlic to the skillet, spooning the melted butter over the steak for 1 minute to infuse flavors.
6. Remove the steak from the skillet, let it rest on a cutting board for 5 minutes to redistribute juices.
7. Deglaze the skillet with beef broth, scraping up any browned bits for a rich sauce, simmer for 2 minutes.
8. Slice the steak against the grain into thin strips, drizzle with the pan sauce before serving.

Marvel at the steak’s succulent texture, each bite bursting with the bold, spicy notes of Cajun seasoning balanced by the buttery richness. Serve atop a bed of creamy mashed potatoes or alongside crisp green beans for a harmonious meal.

Thin Sliced Sirloin Tip Steak Salad with Balsamic Dressing

Flavorful and effortlessly sophisticated, this Thin Sliced Sirloin Tip Steak Salad with Balsamic Dressing is a testament to the beauty of simplicity. Perfectly seared steak meets crisp greens and a tangy balsamic glaze, creating a dish that’s as visually stunning as it is delicious.

Ingredients

• 1 lb thin sliced sirloin tip steak, patted dry
• 2 cups mixed baby greens, washed and dried
• 1/4 cup rich extra virgin olive oil
• 2 tbsp aged balsamic vinegar
• 1 tsp Dijon mustard, smooth and tangy
• 1 clove garlic, minced to a fine paste
• 1/2 tsp kosher salt, for seasoning
• 1/4 tsp freshly ground black pepper, for a subtle heat

Instructions

1. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, minced garlic, kosher salt, and black pepper to create the dressing. Set aside.
2. Heat a large skillet over medium-high heat until very hot, about 2 minutes. This ensures a perfect sear on the steak.
3. Add the thin sliced sirloin tip steak to the skillet in a single layer, working in batches if necessary to avoid overcrowding. Sear for 1 minute per side for medium-rare, or until desired doneness is achieved.
4. Transfer the seared steak to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute, ensuring a moist and flavorful bite.
5. Slice the rested steak against the grain into thin strips. This technique guarantees tenderness in every piece.
6. In a large bowl, toss the mixed baby greens with half of the prepared balsamic dressing until evenly coated.
7. Arrange the dressed greens on a serving platter, top with the sliced steak, and drizzle with the remaining dressing.

Zesty and vibrant, this salad offers a delightful contrast between the tender, juicy steak and the crisp, fresh greens. Serve it as a light yet satisfying main course, or pair it with crusty bread for a more hearty meal.

Thin Sliced Sirloin Tip Steak with Chimichurri Sauce

Here’s a dish that marries the robust flavors of perfectly cooked steak with the vibrant, herbaceous notes of chimichurri sauce, creating a symphony of flavors that’s both sophisticated and utterly satisfying.

Ingredients

• 1 1/2 lbs thin sliced sirloin tip steak, preferably grass-fed for superior flavor
• 1/4 cup rich extra virgin olive oil
• 3 tbsp fresh lemon juice, squeezed from ripe, juicy lemons
• 1/2 cup finely chopped fresh parsley, stems removed for tenderness
• 2 tbsp finely chopped fresh oregano, for a pungent, earthy note
• 3 cloves garlic, minced to a fine paste for even distribution
• 1/2 tsp crushed red pepper flakes, for a subtle heat
• 1 tsp coarse sea salt, for seasoning
• 1/2 tsp finely ground black pepper, for a sharp, aromatic kick

Instructions

1. Preheat your grill or skillet to medium-high heat (about 400°F) to ensure a perfect sear on the steak.
2. While the grill heats, combine the olive oil, lemon juice, parsley, oregano, garlic, red pepper flakes, salt, and black pepper in a bowl. Stir vigorously to emulsify the chimichurri sauce, then set aside to let the flavors meld.
3. Season both sides of the sirloin tip steak with additional salt and black pepper, ensuring an even coat for maximum flavor.
4. Place the steak on the grill or skillet. Cook for 3-4 minutes per side for medium-rare, or until the internal temperature reaches 135°F. For a more well-done steak, adjust the time accordingly.
5. Remove the steak from the heat and let it rest for 5 minutes. This allows the juices to redistribute, ensuring a moist and tender bite.
6. Slice the steak against the grain into thin strips to enhance tenderness, then drizzle generously with the prepared chimichurri sauce.

The result is a dish where the tender, juicy steak pairs beautifully with the bright, tangy chimichurri, offering a contrast in textures and flavors that’s nothing short of spectacular. Serve it atop a bed of roasted vegetables or alongside a crisp salad for a complete meal that’s as visually appealing as it is delicious.

Thin Sliced Sirloin Tip Steak Fajitas

Nothing elevates a weeknight dinner quite like the sizzle of steak fajitas hitting a hot skillet, especially when it’s thin-sliced sirloin tip steak, known for its robust flavor and tender texture. This dish marries the steak with vibrant bell peppers and onions, all wrapped in warm tortillas for a meal that’s as colorful as it is delicious.

Ingredients

• 1 lb thin-sliced sirloin tip steak, cut into strips
• 2 tbsp rich extra virgin olive oil
• 1 large red bell pepper, thinly sliced
• 1 large green bell pepper, thinly sliced
• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 8 small flour tortillas, warmed
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

Instructions

1. In a large skillet, heat 1 tbsp of rich extra virgin olive oil over medium-high heat until shimmering, about 2 minutes.
2. Add the thin-sliced sirloin tip steak strips to the skillet, seasoning with 1/2 tsp sea salt and 1/2 tsp finely ground black pepper. Cook for 2-3 minutes per side until just browned but still pink inside, then remove from skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp of olive oil, then the thinly sliced red and green bell peppers and yellow onion. Cook for 5 minutes, stirring occasionally, until vegetables are softened but still crisp.
4. Stir in the minced garlic, 1 tsp ground cumin, and 1 tsp smoked paprika, cooking for an additional 1 minute until fragrant.
5. Return the steak strips to the skillet, tossing with the vegetables and spices for 1 minute to combine and heat through.
6. Warm the flour tortillas according to package instructions, then divide the steak and vegetable mixture evenly among them.
7. Garnish with fresh cilantro leaves and serve with lime wedges on the side for squeezing over the fajitas.

Marvel at the contrast of textures, from the tender steak to the crisp-tender vegetables, all wrapped in a soft tortilla. The smoky spices and bright lime juice elevate the flavors, making each bite a delightful experience. For an extra touch, serve with a side of creamy avocado slices or a dollop of sour cream.

Thin Sliced Sirloin Tip Steak with Roasted Garlic Mashed Potatoes

Whisper the name of this dish, and you’ll evoke the essence of comfort dining at its finest—a harmonious blend of succulent, thin-sliced sirloin tip steak paired with the creamy indulgence of roasted garlic mashed potatoes.

Ingredients

• 1 1/2 lbs thin-sliced sirloin tip steak, tender and well-marbled
• 4 large Yukon Gold potatoes, peeled and quartered
• 6 cloves garlic, roasted to golden perfection
• 1/2 cup heavy cream, luxuriously rich
• 4 tbsp unsalted butter, creamy and softened
• 1 tsp kosher salt, finely ground
• 1/2 tsp freshly ground black pepper, aromatic and bold
• 2 tbsp extra virgin olive oil, fruity and vibrant

Instructions

1. Preheat your oven to 400°F. Wrap the garlic cloves in aluminum foil and roast for 30 minutes until soft and fragrant.
2. While the garlic roasts, place the potatoes in a large pot, cover with cold water, and bring to a boil. Reduce heat to simmer for 15 minutes, or until potatoes are fork-tender.
3. Drain the potatoes and return them to the pot. Add the roasted garlic, heavy cream, butter, salt, and pepper. Mash until smooth and creamy. Tip: For extra smooth mashed potatoes, pass them through a ricer before adding the other ingredients.
4. Heat the olive oil in a large skillet over medium-high heat. Season the steak with salt and pepper, then sear for 2-3 minutes per side for medium-rare. Tip: Let the steak rest for 5 minutes before slicing to retain its juices.
5. Slice the steak against the grain into thin strips. Serve immediately atop a generous mound of roasted garlic mashed potatoes. Tip: For an elegant presentation, garnish with a sprig of fresh thyme or a drizzle of truffle oil.

The steak, with its juicy tenderness and rich flavor, contrasts beautifully with the velvety, garlic-infused potatoes. Consider serving this dish with a side of sautéed greens or a bold red wine to elevate the dining experience.

Thin Sliced Sirloin Tip Steak and Asparagus Roll Ups

Yielded by the finest cuts of beef, our Thin Sliced Sirloin Tip Steak and Asparagus Roll Ups are a testament to the elegance of simplicity, marrying the robust flavors of premium steak with the delicate crispness of spring asparagus.

Ingredients

• 1 lb thin sliced sirloin tip steak, tender and marbled
• 1 bunch fresh asparagus, trimmed to 5-inch spears
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp sea salt, flaky
• 2 cloves garlic, minced to a fragrant paste
• 1 tbsp unsalted butter, creamy and golden

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly even cook.
2. Lay the thin sliced sirloin tip steak flat on a clean surface, seasoning both sides with the finely ground black pepper and flaky sea salt.
3. Place 3-4 asparagus spears at one end of each steak slice, then roll tightly to encase the asparagus. Secure with a toothpick if necessary.
4. Heat the rich extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering but not smoking.
5. Sear the steak roll-ups for 2 minutes on each side, or until a golden-brown crust forms, enhancing the meat’s natural flavors.
6. Add the minced garlic and unsalted butter to the skillet, basting the roll-ups with the melted butter for an additional minute to infuse with aroma.
7. Transfer the skillet to the preheated oven and roast for 8-10 minutes, or until the asparagus is tender and the steak reaches your desired level of doneness.
8. Remove from the oven and let rest for 5 minutes before serving, allowing the juices to redistribute for maximum tenderness.

Not only do these roll-ups present a visually stunning plate, but the interplay of textures—from the succulent steak to the crisp-tender asparagus—creates a dining experience that’s as satisfying to the palate as it is to the eye. Serve atop a bed of creamy mashed potatoes or alongside a vibrant arugula salad for a complete meal that delights all senses.

Thin Sliced Sirloin Tip Steak with Caramelized Onions

On a bustling evening, nothing satisfies quite like the harmonious blend of tender, thin-sliced sirloin tip steak and the sweet, deep flavors of caramelized onions. This dish, a testament to the beauty of simplicity, transforms humble ingredients into a meal that’s both comforting and sophisticated.

Ingredients

• 1 lb thin-sliced sirloin tip steak, preferably grass-fed for superior flavor
• 2 large yellow onions, thinly sliced to ensure even caramelization
• 2 tbsp rich extra virgin olive oil
• 1 tbsp unsalted butter, for a velvety finish
• 1 tsp finely ground black pepper, freshly cracked for maximum aroma
• 1 tsp sea salt, to enhance the natural flavors of the steak and onions

Instructions

1. Heat a large skillet over medium heat and add the extra virgin olive oil, allowing it to warm until it shimmers slightly, about 1 minute.
2. Add the thinly sliced yellow onions to the skillet, stirring occasionally. Cook for 15-20 minutes until they turn a deep golden brown, adjusting the heat as necessary to prevent burning.
3. While the onions caramelize, season the sirloin tip steak evenly with sea salt and freshly cracked black pepper on both sides.
4. Push the caramelized onions to one side of the skillet and add the butter to the cleared space. Once melted, place the seasoned steak in the skillet, cooking for 2-3 minutes per side for medium-rare, or until your desired doneness is achieved.
5. Remove the skillet from heat and let the steak rest for 5 minutes before slicing against the grain to ensure tenderness.
6. Serve the sliced steak atop a bed of caramelized onions, allowing the flavors to meld beautifully.

With each bite, the steak’s juicy tenderness contrasts delightfully with the onions’ sweet, umami-rich depth. Consider serving this dish over a creamy polenta or alongside roasted vegetables for a complete, satisfying meal.

Thin Sliced Sirloin Tip Steak Pasta

Delightfully tender and bursting with flavor, this Thin Sliced Sirloin Tip Steak Pasta combines the rustic charm of perfectly cooked pasta with the rich, savory notes of premium beef, creating a dish that’s as satisfying to prepare as it is to devour.

Ingredients

• 8 oz thin sliced sirloin tip steak, cut into bite-sized pieces
• 2 cups dried pasta, such as fettuccine or linguine
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1 tbsp unsalted butter
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt
• 2 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/4 cup of pasta water.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the steak pieces and sear for 2-3 minutes on each side, until browned but still pink in the center. Remove from the skillet and set aside.
3. In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for 30 seconds, until fragrant.
4. Pour in the heavy cream, Parmesan cheese, black pepper, and sea salt. Stir continuously until the sauce thickens slightly, about 2 minutes.
5. Return the cooked pasta and steak to the skillet, tossing gently to coat in the sauce. If the sauce is too thick, add the reserved pasta water a tablespoon at a time until desired consistency is reached.
6. Garnish with fresh parsley and additional Parmesan cheese before serving.

Succulent and creamy, this pasta dish offers a delightful contrast between the tender steak and the al dente pasta, all enveloped in a luxuriously smooth sauce. For an extra touch of elegance, serve alongside a crisp, green salad and a glass of robust red wine.

Thin Sliced Sirloin Tip Steak with Sweet Potato Hash

Flawlessly combining the robust flavors of perfectly seared steak with the sweet, earthy notes of hash, this dish is a testament to the beauty of simple, high-quality ingredients coming together in harmony.

Ingredients

• 1 lb thin sliced sirloin tip steak, preferably grass-fed for superior flavor
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 large yellow onion, finely chopped
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, finely chopped

Instructions

1. Preheat a large cast-iron skillet over medium-high heat with 1 tbsp of extra virgin olive oil until shimmering, about 2 minutes.
2. Season the sirloin tip steak evenly with sea salt and finely ground black pepper on both sides.
3. Place the steak in the skillet and sear for 3 minutes on each side for medium-rare, or until desired doneness is achieved. Tip: Avoid moving the steak to ensure a perfect crust forms.
4. Remove the steak from the skillet and let it rest on a cutting board, covered loosely with foil, for 5 minutes.
5. In the same skillet, add the remaining 1 tbsp of extra virgin olive oil, sweet potatoes, and chopped onion. Cook over medium heat, stirring occasionally, for 10 minutes or until the sweet potatoes are tender.
6. Add minced garlic and chopped rosemary to the skillet, cooking for an additional 2 minutes until fragrant. Tip: The garlic should be golden, not browned, to prevent bitterness.
7. Slice the rested steak against the grain into thin strips. Tip: Cutting against the grain ensures each bite is tender.
8. Serve the sweet potato hash topped with the sliced sirloin tip steak.

With its contrast of tender, juicy steak and the sweet, crispy hash, this dish offers a delightful play of textures and flavors. Consider garnishing with a sprinkle of fresh rosemary or a drizzle of balsamic reduction for an extra layer of sophistication.

Thin Sliced Sirloin Tip Steak and Broccoli Stir Fry

This season, elevate your weeknight dinner routine with a dish that marries simplicity and sophistication: a stir fry featuring thinly sliced sirloin tip steak and crisp broccoli, all brought together with a savory sauce that clings beautifully to every bite.

Ingredients

• 1 lb thinly sliced sirloin tip steak, cut against the grain for tenderness
• 2 cups fresh broccoli florets, vibrant green and crisp
• 2 tbsp rich soy sauce
• 1 tbsp smooth honey
• 2 cloves garlic, minced to aromatic perfection
• 1 tbsp freshly grated ginger, for a warm, spicy note
• 2 tbsp high-smoke point vegetable oil
• 1/2 tsp finely ground black pepper
• 1/4 cup beef broth, for depth of flavor

Instructions

1. In a small bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, and black pepper to create the marinade.
2. Place the thinly sliced sirloin tip steak in a large bowl, pour the marinade over, and toss to coat evenly. Let it marinate at room temperature for 15 minutes to allow the flavors to meld.
3. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat until shimmering but not smoking.
4. Add the marinated steak to the skillet in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side, until the steak is browned and just cooked through. Remove and set aside.
5. In the same skillet, add the remaining 1 tbsp of vegetable oil and the broccoli florets. Stir fry for 3-4 minutes, until the broccoli is bright green and tender-crisp.
6. Return the steak to the skillet, add the beef broth, and stir everything together. Cook for an additional 1-2 minutes, until the sauce thickens slightly and coats the steak and broccoli.

With its tender slices of steak and crisp-tender broccoli enveloped in a glossy, flavorful sauce, this stir fry is a testament to the beauty of balancing textures and tastes. Serve it over a bed of steamed jasmine rice or alongside a crisp salad for a meal that feels both indulgent and refreshingly light.

Thin Sliced Sirloin Tip Steak with Creamy Horseradish Sauce

Brimming with sophistication and flavor, this dish elevates the humble sirloin tip steak into a culinary masterpiece, perfectly paired with a creamy horseradish sauce that adds a bold, tangy contrast to the meat’s natural richness.

Ingredients

• 1.5 lbs thin sliced sirloin tip steak, preferably grass-fed for superior flavor
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp kosher salt
• 1/2 cup heavy cream, chilled for optimal whipping
• 2 tbsp prepared horseradish, sharp and freshly opened
• 1 tsp Dijon mustard, smooth and tangy
• 1 tsp fresh lemon juice, bright and acidic
• 1/4 tsp smoked paprika, for a subtle depth

Instructions

1. Preheat a large cast-iron skillet over medium-high heat until it’s visibly hot, about 3 minutes, to ensure a perfect sear.
2. Rub both sides of the sirloin tip steak with olive oil, then season evenly with kosher salt and finely ground black pepper.
3. Place the steak in the skillet, searing for 2 minutes on each side for a medium-rare finish, adjusting time slightly for desired doneness.
4. Remove the steak from the skillet and let it rest on a cutting board for 5 minutes, allowing the juices to redistribute for maximum tenderness.
5. While the steak rests, whip the chilled heavy cream in a medium bowl until soft peaks form, about 2 minutes, for a light and airy texture.
6. Gently fold in the prepared horseradish, Dijon mustard, fresh lemon juice, and smoked paprika into the whipped cream until fully incorporated, creating a harmonious blend of flavors.
7. Slice the rested steak against the grain into thin strips, ensuring each piece is tender and easy to chew.
8. Serve the sliced steak with a generous dollop of the creamy horseradish sauce on top or on the side for dipping.

How the creamy horseradish sauce cuts through the richness of the steak with its sharp, tangy notes, creating a balance that’s both sophisticated and deeply satisfying. For an elegant presentation, arrange the sliced steak on a platter with the sauce drizzled artistically over the top, garnished with a sprinkle of smoked paprika and fresh herbs.

Conclusion

We hope this roundup of 20 delicious thin sliced sirloin tip steak recipes inspires your next meal! Whether you’re cooking for a special occasion or a weeknight dinner, there’s something here for everyone. Don’t forget to try out these recipes, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!