Dijon-Marinated Sirloin Tips with Garlic Herb Butter

These Dijon-marinated sirloin tips bring steakhouse flavor to a weeknight skillet: a tangy mustard marinade soaks into tender beef tips, a hard sear builds a browned crust, and a pat of garlic herb butter melts over the top so every bite is juicy and savory. US measures, American English, and straightforward timing—no grill required, though you can finish them outdoors if you prefer.

Why You’ll Love This Recipe

• Bold Dijon marinade — mustard, Worcestershire, and a touch of honey cling to the tips and season them all the way through.
• Melting garlic herb butter — compound butter softens over the hot beef instead of greasing a pan full of leftover marinade.
• Skillet-friendly — one heavy pan, high heat, and a short cook once the meat leaves the fridge.
• Flexible timing — 30 minutes of marinating works; a few hours deepens the flavor when you have it.
• Clear doneness cues — use a thermometer so tips stay tender, not gray and dry.

Ingredients

Serves 4

Dijon marinade and sirloin tips

• 1½ lbs sirloin tips (or sirloin tip steak), cut into 1½-inch pieces
• 3 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 1 tablespoon Worcestershire sauce
• 2 teaspoons honey
• 3 cloves garlic, minced
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)

Garlic herb butter

• 4 tablespoons unsalted butter, softened
• 2 cloves garlic, minced or finely grated
• 1 tablespoon finely chopped fresh parsley
• 1 teaspoon finely chopped fresh thyme (or ¼ teaspoon dried thyme)
• ½ teaspoon lemon zest
• Pinch of kosher salt
• Pinch of freshly ground black pepper

For searing

• 1 tablespoon olive oil or avocado oil
• Flaky salt or extra kosher salt, for finishing (optional)
• Extra chopped parsley, for garnish (optional)

Ingredient Notes

• Sirloin tips: Look for beef labeled sirloin tips, tip steak, or sirloin tip cubes. Trim thick silver skin; leave a little fat for flavor. Pieces about 1½ inches cook evenly without drying out.
• Dijon mustard: Smooth Dijon emulsifies the marinade so oil and seasoning cling. Whole-grain Dijon works if you like a speckled crust; avoid yellow ballpark mustard—it tastes sharper and thinner here.
• Honey: Just enough to balance the mustard’s bite and help browning. Maple syrup is a fine 1:1 swap.
• Garlic herb butter: Soften the butter so herbs and garlic mash in evenly. Make it while the meat marinates; chill briefly if your kitchen is warm so the pats hold shape until they hit the steak.
• Oil for searing: Use a high-smoke-point oil in the pan. Save the butter for the finish—adding it too early can burn the milk solids.

How to Make Dijon-Marinated Sirloin Tips with Garlic Herb Butter

1. Mix the marinade. In a medium bowl, whisk together the Dijon mustard, 2 tablespoons olive oil, Worcestershire sauce, honey, minced garlic, kosher salt, black pepper, and dried (or fresh) thyme until smooth.
2. Marinate the tips. Add the sirloin tips and toss until every piece is coated. Cover and refrigerate for at least 30 minutes and up to 4 hours. Stir once halfway through if you think of it.
3. Make the garlic herb butter. While the meat marinates, mash the softened butter with the grated garlic, parsley, thyme, lemon zest, and a pinch each of salt and pepper until evenly flecked. Spoon onto parchment, shape into a small log or divide into 4 pats, and refrigerate until firm enough to slice or lift, about 15 minutes.
4. Ready the pan. Remove the tips from the marinade, letting excess drip back into the bowl—do not wipe completely dry; a thin coating helps browning. Discard leftover marinade. Pat any very wet spots lightly with a paper towel. Heat a large cast-iron or heavy stainless skillet over medium-high heat until hot, then add 1 tablespoon oil.
5. Sear in batches. Arrange tips in a single layer without crowding (cook in 2 batches if needed). Sear undisturbed for 2 to 3 minutes until deeply browned. Turn and cook another 2 to 3 minutes for medium-rare (130–135°F in the thickest piece) or 3 to 4 minutes more for medium (135–140°F). Pull about 5°F early; carryover heat finishes them.
6. Butter and rest. Transfer tips to a warm platter. Immediately top with garlic herb butter pats so they melt over the meat. Tent loosely with foil and rest 5 minutes. Garnish with parsley and a pinch of flaky salt if you like. Serve hot.

Expert Tips

• Don’t skip the rest. Five minutes under melting butter redistributes juices and keeps the tips juicy when you cut or spear them.
• Crowding steams. A crowded pan drops the temperature and turns the crust gray—use two batches for a real sear.
• Thermometer over guessing. Tips vary in thickness; 130–135°F medium-rare and 135–140°F medium are the sweet spots for this cut.
• Marinade is for flavor, not a sauce. Boiling used marinade is not recommended here—the butter finish is the sauce.
• Dry-ish surface = better crust. Let excess marinade drip off so the mustard sugars caramelize instead of steaming.

Variations and Substitutions

• Grill method: Preheat a gas or charcoal grill to high. Oil the grates and cook tips 2 to 3 minutes per side, same doneness targets; finish with garlic herb butter off the heat.
• Ribeye or strip tips: Use the same weight of cubed ribeye or NY strip for a richer bite; watch cook time—they may finish a minute sooner.
• Spicy Dijon: Whisk ½ teaspoon cayenne or a teaspoon of prepared horseradish into the marinade.
• Herb swap: Rosemary (½ teaspoon minced fresh) instead of thyme in the butter leans woodsy; chives instead of parsley keep it mild.
• Dairy-free finish: Skip the butter and drizzle 1 tablespoon olive oil mixed with garlic and herbs over the rested tips.

Serving Suggestions

Pile the tips on a platter and spoon any melted garlic herb butter from the plate over the top. Pair with roasted potatoes, buttered egg noodles, or a crisp green salad. Creamy Cucumber Salad cuts the richness nicely. For a bigger beef-forward table, set them next to Oven Baked Ribeye ideas for guests who want a whole-steak option, or keep family-dinner energy going with Philly Cheesesteak Meatloaf and Ground Beef Casserole. A bowl of Sharp Cheddar Mac & Cheese Soup with Crispy Bacon works as a cozy starter, and Crispy Queso Onion Rings make a fun shareable opener. Prefer chicken nights in the same comfort lane? Try Cheesy Chicken Crescent Rolls or Chicken Parm Stuffed Garlic Bread.

Storage

Cool leftovers within 2 hours. Refrigerate in an airtight container for up to 3 days. Store any leftover garlic herb butter separately, wrapped, for up to 1 week in the fridge or 2 months in the freezer.

Reheating

Reheat tips gently in a skillet over medium-low heat with a small splash of water or broth, covering for 2 to 4 minutes until warmed through—avoid a hard re-sear that overcooks them. Microwave in short 30-second bursts if needed. Add a fresh dab of garlic herb butter after reheating.

Make-Ahead

• Marinade: Mix the Dijon marinade up to 2 days ahead and refrigerate. Add the beef the day you cook (or up to 4 hours before searing).
• Garlic herb butter: Make up to 3 days ahead; keep chilled. Slice cold pats just before serving.
• Same-day prep: Marinate in the morning, sear at dinner—total hands-on time stays short.

FAQ

What’s the difference between sirloin tips and stew meat?
Sirloin tips are a tender grilling/sauté cut from the sirloin tip. Stew meat is often tougher pieces meant for long braising and can turn chewy with a quick sear—buy tips labeled for grilling when you can.

Can I marinate overnight?
You can go up to about 8 hours, but the mustard and salt will eventually firm the exterior. For the best texture, stick to 30 minutes–4 hours.

Do I cook the tips in the leftover marinade?
No. Discard used marinade. The garlic herb butter is the finishing sauce.

Can I use garlic powder instead of fresh garlic?
In the marinade, ¾ teaspoon garlic powder can replace the 3 cloves. For the butter, fresh garlic (or garlic paste) tastes brighter; use ¼ teaspoon powder only if needed.

How do I know they’re done without a thermometer?
Cut into the thickest tip: medium-rare looks warm red-pink in the center; medium is warm pink. When in doubt, pull early and rest—you can always return thick pieces to the pan for 30–60 seconds.

Recipe Card

Dijon-Marinated Sirloin Tips with Garlic Herb Butter

• Prep Time: 20 minutes
• Marinate Time: 30 minutes (up to 4 hours)
• Cook Time: 12 minutes
• Total Time: 62 minutes (with 30-minute marinate)
• Servings: 4
• Category: Dinner
• Cuisine: American

Ingredients

Marinade & beef

• 1½ lbs sirloin tips, cut into 1½-inch pieces
• 3 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 1 tablespoon Worcestershire sauce
• 2 teaspoons honey
• 3 cloves garlic, minced
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon dried thyme (or 1 teaspoon fresh)

Garlic herb butter

• 4 tablespoons unsalted butter, softened
• 2 cloves garlic, minced or grated
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh thyme (or ¼ teaspoon dried)
• ½ teaspoon lemon zest
• Pinch each kosher salt and black pepper

Sear

• 1 tablespoon olive oil or avocado oil

Instructions

1. Whisk Dijon, 2 tablespoons olive oil, Worcestershire, honey, garlic, salt, pepper, and thyme. Toss with sirloin tips; refrigerate 30 minutes–4 hours.
2. Mash butter with garlic, parsley, thyme, lemon zest, and pinches of salt and pepper; chill as pats or a small log.
3. Heat 1 tablespoon oil in a large skillet over medium-high. Shake excess marinade from tips; discard leftover marinade.
4. Sear tips in a single layer (batches if needed) 2–3 minutes per side to 130–135°F medium-rare or 135–140°F medium.
5. Transfer to a platter, top with garlic herb butter, rest 5 minutes, garnish, and serve.

Notes

Do not crowd the pan. Discard used marinade. Rest under the melting butter so juices settle. Make the compound butter while the meat marinates to keep dinner moving.