My steak tip marinade is a beer-based teriyaki-style sauce made with IPA, fresh lemon juice, oil, soy sauce, Worcestershire, brown sugar, mirin (optional), and a blend of spices. The result is slightly sweet with a mild kick—an easy marinade that brightens and tenderizes sirloin tips for grilling or pan-searing.
Marinated steak tips are a summertime favorite because they cook quickly and pair well with grilled vegetables or skewers. While many butcher shops sell pre-marinated tips, making your own delivers fresher flavor and control over the sweetness and heat.
Best of all, most of the ingredients for this beer teriyaki marinade are pantry staples, so it’s simple to mix up on short notice.
This recipe pairs well with pesto pasta salad, lemon butter couscous, or truffle fries. It’s also a good companion to techniques like reverse searing or sous vide when you want to explore other ways to cook steak.
Ingredient Notes and Substitutions
Homemade steak marinades are surprisingly straightforward. A basic formula to guide you:
- 1 part acid — vinegar, wine, beer, or citrus juice (lemon or lime).
- 3 parts fat — olive oil, canola, avocado, or sesame oil.
- Seasonings — dry spices and aromatics to taste: garlic, herbs, paprika, red pepper flakes, brown sugar, etc.
For this beer teriyaki marinade I use IPA or a pale ale, fresh lemon juice to help tenderize, olive oil as the fat, soy sauce and Worcestershire for umami, dark brown sugar for balance and caramelization, and optional mirin for a touch of sweetness and depth. Blend or whisk the ingredients until smooth.
- Sirloin steak tips: Also called sirloin tips, these are lean-ish strips that marinate well and develop great caramelization when grilled. Choose pieces with some marbling for better tenderness.
- Beer (IPA or Pale Ale): Use an ale with character but not overpowering bitterness so it complements the soy and sugar.
- Fresh lemon juice: Helps break down muscle fibers and adds brightness. Lime works too.
- Oil: Olive oil is used here, but neutral oils or sesame oil are valid swaps.
- Soy sauce: Light or dark soy will work; dark soy gives a bolder color and flavor.
- Mirin (optional): A sweet Japanese rice wine that adds classic teriyaki flavor but can be omitted.
- Brown sugar: Light or dark brown sugar balances the savory elements and helps the meat caramelize.
- Spices: I like dried parsley, paprika, crushed red pepper, and fresh garlic. Garlic powder can substitute when needed.
Refer to the recipe card below for exact ingredient amounts and serving information.
Mechanically Tenderizing Steak Tips
Many packaged steak tips are mechanically tenderized. If your marinated tips were still chewy in the past, the cut may have been too lean or it may benefit from gentle pounding. Before marinating, strike the steak several times with a meat mallet—rotate and repeat on each side—just enough to break down muscle fibers so the marinade penetrates. Avoid flattening the pieces; the goal is tenderness, not a thin cut.
Cooking Steak Tips Indoors
If you prefer stovetop cooking, a cast iron skillet gives excellent searing and retains juices well. Start on medium heat and increase briefly toward the end to develop a crust without burning. Cooking times are similar to grilling, but you may want to reduce heat and extend cook time slightly in a pan to avoid over-browning.
| Doneness | Temperature Range |
|---|---|
| Very rare/rare | 120°F to 125°F |
| Medium rare | 125°F to 130°F |
| Medium | 135°F to 140°F |
| Medium well | 145°F to 150°F |
| Well done | 160°F and above |
More Steak Recipes You’ll Love
Filet Mignon with Blueberry Glaze Recipe
Pan-Seared Ribeye with Blue Cheese Butter
T-Bone Steak with Garlic and Rosemary
Coffee Rubbed Steak Recipe
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Marinated Steak Tips with Beer Teriyaki Marinade
Ingredients
- 2 pounds sirloin steak tips (nice marbling throughout), not pre-marinated
Beer teriyaki marinade
- 1/2 cup beer (IPA or Pale Ale)
- 1/2 cup soy sauce
- 2-3 green onions, chopped
- 1/4 cup olive oil
- 1/4 cup Worcestershire sauce
- 1/4 cup dark brown sugar, lightly packed
- 1/4 cup mirin (optional)
- 1 lemon, juice squeezed
- 1-2 cloves garlic, grated (or 1 tbsp garlic powder)
- 1 tablespoon dried parsley (optional)
- 1 teaspoon paprika
- 1 teaspoon crushed red pepper flakes
Instructions
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Cut steak into 3–5 inch strips if desired. Optionally tenderize lightly with a meat mallet to help the marinade penetrate, but avoid flattening the pieces.
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Combine the beer teriyaki marinade ingredients in a blender or whisk vigorously in a bowl until smooth. Place steak tips in a lidded container or large resealable bag, pour the marinade over the meat, seal, and refrigerate. Marinate at least 8 hours; 24 hours yields the best flavor and tenderness.
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Remove the steak from the refrigerator 30 minutes before cooking to let it come toward room temperature.
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Preheat a grill to medium-high with the lid closed and clean the grates. Discard any remaining marinade before cooking.
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Grill the tips about 4–6 minutes per side for medium, adjusting for thickness and preferred doneness. Rotate pieces near the end to sear all edges and develop a caramelized crust. Rest the steak for 5 minutes before serving.
Notes
You can cook these in a cast iron skillet over medium heat; start moderate and raise the temperature briefly to finish for a crisp crust without burning.
Recommended internal temperatures for steak:
Rare: 120°F to 125°F
Medium rare: 125°F to 130°F
Medium: 135°F to 140°F
Medium well: 145°F to 150°F
Well done: 160°F and above
Nutrition
Nutrition information is an estimate and should be used as a guideline only.