Kitchen notes · a little help before you start
Sirloin Steak Tips (With Chimichurri!)
Sirloin Steak Tips (With Chimichurri!) is made with Top sirloin steaks, Chimichurri sauce, and Balsamic vinegar.
- Prep
- 5 min
- Cook
- 3 min
- Total
- 38 min
- Original yield
- Serves 4
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Appetizers · Appetizers & snacks · Main course
- Primary protein
- Beef
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Keep the specified layer
Arrange the food as directed and check that the pan or basket has enough space.
2. Allow for marinating
Check the marinating step before planning the cooking.
3. Cook in batches as directed
Keep the batch-cooking step when planning the pan space and cooking sequence.
Get to know the ingredients
Olive oil (divided into 3 tbsp and 1 tbsp)
In the method: In a medium bowl, whisk together the marinade: 3 tablespoons of olive oil, balsamic vinegar, garlic powder, salt, and pepper.
Balsamic vinegar
In the method: In a medium bowl, whisk together the marinade: 3 tablespoons of olive oil, balsamic vinegar, garlic powder, salt, and pepper.
Sea salt
In the method: In a medium bowl, whisk together the marinade: 3 tablespoons of olive oil, balsamic vinegar, garlic powder, salt, and pepper.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 4 tbsp Olive oil (divided into 3 tbsp and 1 tbsp)Ingredient note
Source: 1 tbsp Balsamic vinegarIngredient note
Source: 1/2 tsp Garlic powderIngredient note
Source: 1 tsp Sea saltIngredient note
Source: 1/4 tsp Black pepperIngredient note
Source: 1 lb Top sirloin steaks (cut into 1.5-inch pieces; can also use New York Strip, ribeye, or beef tenderloin)Ingredient note
Source: 1/4 cup Chimichurri sauce (optional)
How to make it
0 of 6 steps completeMake room for Sirloin Steak Tips (With Chimichurri!)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Serve with chimichurri sauce, if desired.
A little more help as you go
Include the rest
Leave time for the resting step before continuing.
Check when to cover
Follow the covered and uncovered stages in their stated order.
Prepare the pan
Follow the pan-heating step before adding its ingredients.
A few questions you might have
What should I prepare first?
Set out the skillet. Start with this step: In a medium bowl, whisk together the marinade: 3 tablespoons of olive oil, balsamic vinegar, garlic powder, salt, and pepper.
Which preparation step should I plan for?
Arrange the food as directed and check that the pan or basket has enough space.
What check should I look for as it cooks?
If you want a certain level of doneness, check with a meat thermometer – 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees…
Is there another preparation step to plan for?
Leave time for the resting step before continuing.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: wholesomeyum.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.