Grilled steak tips, also called steak kebabs, feature tender beef sirloin tips marinated in a flavorful steak mixture and threaded with vegetables on skewers. These kebabs use simple ingredients and cook beautifully over a gas or charcoal grill for a quick, satisfying summer meal.
✔️ Grilled Sirloin Steak Tips
Grilling season is the perfect time to enjoy easy, crowd-pleasing recipes. While premium cuts like ribeye or filet mignon are delicious, sirloin tips are a more budget-friendly alternative that still deliver robust beef flavor when properly marinated and grilled.
Sirloin tips (sometimes sold as flap steak or bavette) respond well to marinades and high-heat cooking. Cut into cubes and threaded onto skewers with vegetables, this cut becomes tender, juicy, and full of steakhouse-style flavor without the higher cost.
⭐️ Why Make This Recipe?
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Steakhouse Quality: Bold, savory flavors and tender meat that taste like a restaurant dish made at home.
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Budget Friendly: Sirloin tips and flap steak are much more affordable than premium steaks while still offering great flavor.
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Customizable: Use different cuts if desired and swap vegetables to match what’s in season or your favorites.
🔎 What Are Beef Tips?
Beef tips or steak tips are small pieces of steak typically cut from the sirloin or flap area. When marinated and cooked quickly over high heat, they become juicy and tender. Be careful when shopping: tenderloin tips (a pricier option) are sometimes labeled similarly. Sirloin tips and flap steak deliver excellent flavor at a lower price point and work especially well for kebabs.
Beef tips are sold under names like sirloin tips, bavette, flap steak, or faux hanger. Buying a whole flap steak and cutting it into cubes yourself is an economical and tasty choice.
✔️ Grilled Steak Ingredients
Check the recipe card below for exact quantities, but the main components are:
✔️ Steak Kebab Ingredients
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Beef sirloin tips, top sirloin, or flap steak cut into cubes
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Bell peppers (any color)
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Mushrooms (cremini, baby bella, or white button)
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Onion (red, white, or brown—red adds color)
✔️ Steak Marinade Ingredients
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Soy sauce or tamari
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Worcestershire sauce
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Olive oil
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Fresh lemon juice or red wine vinegar
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Fresh garlic
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Honey or brown sugar
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Fresh rosemary or dried Italian seasoning
🔎 How To Make Grilled Steak Kebabs
Below is a concise overview for cooking on a gas grill. The full recipe card provides times and options for pellet and charcoal grills as well.
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Make the Marinade: Whisk soy sauce (or tamari), olive oil, Worcestershire, lemon juice (or red wine vinegar), minced garlic, honey (or brown sugar), and rosemary (or Italian seasoning). Reserve about 2 tablespoons.
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Marinate the Meat: Pat the beef dry, place in a resealable bag, pour in the marinade (keeping some reserved), and refrigerate 1 to 8 hours.
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Season the Veggies: About 30 minutes before grilling, toss peppers and mushrooms with the reserved marinade.
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Preheat the Grill: Clean and oil the grate and preheat to medium-high heat (about 400–450°F).
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Assemble Kebabs: Thread steak, onion, mushrooms, and peppers onto skewers, alternating ingredients and aiming for 4–5 pieces of steak per skewer.
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Grill: Cook kebabs 3–4 minutes per side, or until the internal temperature reaches 125–130°F for medium-rare. Times will vary with cube size and cut.
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Rest and Serve: Remove from the grill and let rest for 5 minutes before serving.
🔎 What Kind of Skewers Should I Use?
Metal skewers are reusable and durable; wooden skewers are inexpensive—soak wooden skewers in water for at least 30 minutes before grilling to reduce burning.
🔎 Best Steak for Kebabs
For value, use sirloin tips, top sirloin, or flap steak cut into cubes. If you prefer a richer bite and don’t mind spending more, New York strip or other premium cuts also make excellent kebabs.
🔎 How Long To Grill Steak Kebabs?
Grill kebabs about 3–4 minutes per side for medium-rare (internal temp 125–130°F). Thicker cubes or leaner cuts may need slightly longer. Use an instant-read thermometer for accuracy.
General guidance:
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Medium-rare: 3–4 minutes per side; 130–135°F.
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Medium: ~5 minutes per side; 135–145°F.
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Well done: ~6 minutes per side; 150–155°F (not recommended for best texture).
✔️ Make Ahead, Storing and Reheating
✔️ Make Ahead
Prepare the marinade up to 2 days in advance and store it covered in the refrigerator. You can also cut the steak and prep vegetables a day ahead. Marinate the beef up to 8 hours; remove from the fridge 30 minutes before grilling to take off the chill.
✔️ Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for 3–4 days.
✔️ Reheating
Reheat kebabs in a 300°F oven covered with foil and a few tablespoons of broth until warmed through (about 10 minutes). For microwave reheating, remove meat and vegetables from the skewers, heat at 60% power in 30-second intervals until warm.
🔪 Tips for Success
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Cut beef into uniform cubes so pieces cook evenly.
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Soak wooden skewers for at least 30 minutes to prevent burning.
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Use seasonal or favorite vegetables; if adding potatoes, parboil small baby potatoes first.
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Bring meat to room temperature for 30 minutes before grilling for even cooking.
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Marinating enhances flavor and helps tenderize the meat—don’t skip it.
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Wipe off excess marinade from the steak before skewering to promote good searing.
🔎 What To Serve with Grilled Steak Kebabs?
Steak kebabs pair nicely with flatbread, salads, potato dishes, and grilled corn. Popular side ideas include potato salad, pesto pasta salad, grilled corn with flavored butter, or mashed potatoes.
Grilled Steak Tips (Steak Kebabs)
Kathy McDaniel
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 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
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Whisk together the marinade ingredients in a medium bowl and reserve about 2 tablespoons.
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Pat the meat dry. Place the cut steak in a resealable bag, pour in all but the reserved marinade, seal, and refrigerate 1 to 8 hours.
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About 30 minutes before grilling, toss bell peppers and mushrooms with the reserved marinade.
For Gas Grill and Pellet Grill:
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Clean and oil the grate. Preheat the grill to medium-high, about 400–450°F. Grill kebabs 3–4 minutes per side or until desired doneness.
For Charcoal Grill:
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Light a chimney of charcoal and spread when covered in gray ash. Preheat with the clean grate in place for 5 minutes.
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Remove steak from marinade and wipe off excess. Thread steak and vegetables onto skewers, aiming for 4–5 pieces of steak per kebab.
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Grill directly on the grates until well seared, about 3–4 minutes per side or until internal temp reaches 125–130°F for medium-rare.
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Transfer to a platter and rest 5 minutes before serving.
Notes
- White button mushrooms may be used in place of cremini.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Although medium-rare yields the best texture, cook to your preferred doneness.
- Remove steak from the refrigerator 30 minutes before grilling so it is not too cold.