Grilled Steak Tips or Steak Kebabs are made with tender beef sirloin tips flavored with a delicious steak marinade and layered with veggies on a skewer. These sirloin tip steak kebabs are made with simple ingredients and cooked to perfection on a gas grill or on a charcoal grill.
Grilled Sirloin Steak Tips
Summer time and grilling season are here and home cooks, chefs and grill masters are ready to fire up their grills and make some tasty recipes.
I love steak recipes and as much as I enjoy expensive cuts like ribeye steak, filet mignon and New York strip steaks, with the recent increase in prices I oftentimes find myself at the grocery store looking for more affordable options.
Sirloin tips is a cut of beef that benefits from steak marinades and becomes very tender when cooked on a high heat grill. This cut of meat has a robust beefy taste and it’s an excellent choice when you want to make beef skewers or beef kebabs (or meat on a sick!).
Why You Should Make This Recipe?
- Steakhouse Quality: These easy grilled steak tips with their savory flavors and tender meat are like something you get at your favorite steakhouse!
- Budget Friendly: Beef tips are much more affordable than a porterhouse steak or any other fancier cut of meat yet they have as much flavor!
- Customizable: Besides using sirloin beef, you have a few other options and when it comes to the veggies, you can choose what’s in season or your favorites.
What Are Beef Tips?
One of the absolute best inexpensive cuts of meat to cook on the grill or to pan sear are beef tips or steak tips. When marinated and cooked right, sirloin tips becomes juicy and very tender.
Now let’s dive in, if your supermarket is selling steak tips that cost $9 + per pound, they are selling you tenderloin tips or the trimmings of beef tenderloin (where filet mignon comes from). Although these are melt-in-your-mouth- fabulous, they are not cheap! If you want to splurge get them. You won’t regret it.
The beef tips I am talking about come from the sirloin area and butchers often refer to as flap meat. Cut into smaller bites, it’s sold under “sirloin tips” at about half the price of tenderloin tips. This is not stew meat either, cut from chuck roast, so make sure you get the right one.
Beef tips are sold under different names like sirloin tips, bavette and faux hanger steak. A great option is to purchase flap steak and cut it into cubes yourself.
Grilled Steak Ingredients
Be sure to check the printable recipe card below for the ingredient’s list and their exact quantities.
Steak Kebab Ingredients
- Beef sirloin tips, top sirloin or flap steak cut into cubes.
- Bell peppers in any color.
- Mushrooms such as cremini, baby bellas or white button mushrooms.
- Onion. I like using red onions for color but white or brown onions work as well.
Steak Marinade Ingredients
- Soy sauce or Tamari
- Worcestershire sauce
- Olive oil
- Fresh lemon juice or red wine vinegar
- Fresh garlic
- Honey or brown sugar
- Fresh rosemary or dried Italian seasoning
How To Make Grilled Steak Kebabs
This is just a quick review on how to make this recipe on a gas grill. In the printable recipe card below you can find specific instructions for cooking perfect steak tips on a gas grill, pallet grill and on a charcoal grill.
- Make the Steak Marinade: Whisk together the marinade ingredients in a medium bowl. Reserve about 2 tablespoons of the marinade.
- Marinate the Meat: Pat the beef dry with paper towels and then, place the cut steak in a resealable plastic bag. Pour all but the reserved marinade over the meat. Marinate in the refrigerator for 1 hour and up to 8 hours.
- Season the Veggies: About 30 minutes before grilling the steak, toss the bell peppers and mushrooms with the reserved marinade.
- Preheat the Grill: e. Preheat an outdoor grill to medium-high heat (a grill pan indoors can also be used).
- Assemble Kebops: Thread the steak, onions, mushrooms and bell peppers onto skewers alternating as you go.
- Grill: Place the kebabs directly on the hot grill and cook for 3-4 minutes per side or until the internal temperature of the meat registers 125ºF – 130°F for medium-rare checked with an instant read meat thermometer.
- Rest and Serve: Transfer the kebabs to a plate or cutting board and allow to rest tented with aluminum foil. Serve.
What Kind of Skewers Should I Use For Kebabs?
You can use reusable metal skewers or wooden skewers that are about 8 to 12 inches long. If you use wooden skewers, soak them for at least 30 minutes before grilling to prevent them from burning on the grill.
What’s the Best Steak for Kebabs?
If you are on a budget, I recommend using sirloin tips, top sirloin or flap meat cut into cubes.
If you want to splurge, New York strip steak is a great option that always turns into juicy and tender kebabs.
How Long To Grill Steak Tips or Steak Kebabs?
You should grill steak kebabs for about 3-4 minutes per side or until the beef is nicely seared, and the internal temperature of the meat has reached 125ºF – 130°F for medium-rare when checked with an instant read meat thermometer. Exact times will vary depending on the steak cut you chose and the thickness of the meat cubes.
Here are some general guidelines to follow regarding grilling times:
- For medium-rare steak: grill for about 3-4 minutes on each side, or until the internal temperature reaches 130-135 degrees F.
- For medium steak: grill for about 5 minutes on each side, or until the internal temperature reaches 135-145 degrees F.
- For well done steak: (not recommended) grill for about 6 minutes on each side, or until the internal temperature reaches 150-155 degrees F.
Making Ahead, Storing and Reheating
Making Ahead
You can make the steak marinade up to 2 days ahead of time. Keep the marinade stored in an airtight container in the refrigerator until ready to use.
The steak can be cut and the veggies prep a day in advanced.
The steak can be marinated and kept in the refrigerator for 8 hours. When ready to cook, remove the steak from the fridge 30 minutes before grilling so it’s not cold.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for 3-4 days.
Reheating
You can reheat the whole kebab in a preheated 300ºF oven. Place in an oven safe container and add a few tablespoons of broth (I use chicken broth), cover with aluminum foil and reheat until warm through (about 10 minutes). Both the steak and the veggies can also be warmed up in the microwave at 60% power in small 30-seconds intervals until warm through. Make sure you remove the meat and the veggies from the skewers if reheating in the microwave.
Steak Beef Kebabs Tips for Success
- Cut the beef uniformly so the meat cooks evenly.
- If using wooden skewers, soak them in water for 30 minutes before grilling so they don’t burn on the grill.
- Use whatever veggies you have at home or what’s in season. If using potatoes, choose small baby potatoes and pre-boil them just until tender.
- Remove the steak from the refrigerator 30 minutes before grilling time to bring the meat to room temperature (so the meat is not too cold).
- The marinating process is essential to flavor the meat and it helps to tenderize the steak as well.
- Remove the steak from the marinade and wipe off any excess marinade with paper towels before assembling the meat skewers.
What To Serve with Grilled Steak Kebabs?
There are several side dishes that go very well with steak kebabs. My family’s favorite way to add some carbs to this protein and veggie loaded dish is by serving them with my easy flatbread recipe. Here are some other side dish ideas:
Grilled Steak Tips (Steak Kebabs)
Ingredients
For the Kebabs
- 1 1/2 pounds beef sirloin tips, top sirloin or flap steak, trimmed and cut into 1 or 1 1/4-inch cubes
- 2 bell peppers, any color, cut into 1-inch pieces
- 8 ounces cremini mushrooms, cut in half
- 1 small red onion cut into 1-inch pieces (try to keep 3 layers of onion together.
For the Marinade:
- 1/4 cup soy sauce or Tamari
- 1/4 cup olive oil
- 3 tablespoons Worcestershire sauce
- 1 tablespoon fresh lemon juice or red wine vinegar
- 3 garlic cloves minced
- 1 tablespoon honey or brown sugar
- 2 teaspoons fresh rosemary, finely chopped or 1 teaspoon dried Italian seasoning
Instructions
- Whisk together the marinade ingredients in a medium sized mixing bowl. Reserve about 2 tablespoons of the marinade.
- Pat the meat dry with paper towels. Place the cut steak in a resealable plastic bag. Pour all but the reserved marinade over the meat, seal the bag and press out as much air as possible. Marinate in the refrigerator for 1 hour and up to 8 hours.
- About 30 minutes before grilling the kebabs, toss the bell peppers and mushrooms with the reserved marinade.
For Gas Grill and Pellet Grill:
- Clean and oil the grill grate. Preheat an outdoor grill to medium-high heat to about 400°F. – 450° F. (or you can use an indoor grill pan).
For Charcoal Grill:
- Clean and oil the grates. Light a chimney with enough charcoal to cover half of the grill (Fill the charcoal chimney ¾ full). When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface. Set the clean and oiled cooking grate in place, cover the grill, and allow to preheat for about 5 minutes.
- Remove the steak from the marinade and wipe off any excess marinade with paper towels. Assemble the kebabs by threading the steak, onions, mushrooms and bell peppers onto skewers alternating as you go. Aim for 4 to 5 pieces of steak per kabob.
- Place the kebabs directly on the grill grates and cook until all sides are well seared, 3-4 minutes per side or until the internal temperature of the beef registers 125ºF – 130°F for medium-rare when checked with an instant read thermometer.
- Remove from the grill and transfer to a platter or cutting board. Allow to rest for 5 minutes before serving.
Recipe Notes
- White button mushrooms can be used.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning
- Although we suggest grilling the meat until medium-rare for best results, you can grill the meat until your desired doneness.
- Remove the steak from the refrigerator 30 minutes before grilling so the meat is not cold.
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