Oven baked steak tips are delicious and easy with a simple barbecue flavored marinade. Pairs very well a bold red wine. Limited active prep needed but allow an hour for marinating the steak tips. First published February 2019. Disclosure: the wine from Uruguay discussed here was provided as a complimentary sample.
I associate steak tips with summer grilling. Our Easy Grilled Steak Tips recipe is popular in our home and on the web!
But when I had a chance to try a Tannat from Uruguay back in February 2019, I started thinking about a meaty dish to go with this bold, tannic red wine. Baking steak tips in the oven came to mind.
The result was this delicious Oven Baked Steak Tips with BBQ Marinade. We made it again recently to try with another wine pairing, and had a chance to update our recipe notes.
We will start with some more information on steak tips and how to prepare this oven baked steak tips recipe.
Jump to:
What are steak tips?
Steak tips are popular on restaurant menus and summer cookouts in our area. But what are they anyway?
Steak tips typically come from various muscles from the sirloin and round area. We tend to see them labelled as “sirloin steak tips” at the store.
Steak tips can come in a cube or strip shape, but they can also come as a whole steak. I haven’t seen that much, but this Cook’s Illustrated article on the subject suggests this is the best way to get steak tips.
Steak tips are a fairly inexpensive cut that benefit from marinating followed by fairly brief cooking period.
Speaking of sirloin, if you like this recipe you should also try our Oven Roasted Sirloin Steak recipe.
Ingredients
Of course, steak tips are the most important ingredient for this recipe. The other ingredients are what we use to make the BBQ flavored marinade for the steak tips:
- 2 tablespoon low sodium soy sauce
- 3 tablespoon ketchup
- 1 tablespoon olive oil
- 1 tablespoon cider vinegar (other vinegars such as sherry or champagne vinegar are OK)
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- ½ teaspoon smoked paprika
- 1 ½ tablespoon maple syrup (substitute 1 tablespoon of brown sugar if you like)
- black pepper to taste
You can experiment with the ratio of the spices and other ingredients if you like.
If you really want to streamline the process, you could skip making your own BBQ flavored marinade and use your favorite store bought barbecue sauce to marinate the steak tips.
Steps for making this recipe
Here are is a visual overview for making our BBQ baked steak tips; click here to jump down to the recipe for the full recipe details.
Whisk together the soy sauce, ketchup and cider vinegar.
Add the dried spices — garlic powder, cumin and smoked paprika.
Stir the spices to incorporate them into the marinade.
Stir in the remaining marinade ingredients — olive oil, maple syrup and black pepper to taste.
Pat dry the steak tips and add the meat to a large, sealable plastic bag. (you could also place them in a bowl to cut down on plastic)
Note we had long, thin steak tips. They also often come in more of a cube shape.
Add the marinade to the bag with the steak tips.
Seal the bag, then gently toss the steak tips back and forth to get the steak tips well coated with the BBQ marinade.
Place the steak tips in the refrigerator to marinate for at least one hour.
Preheat the oven to 400 degrees, and take the steak tips out of the fridge to bring to room temperature.
Heat an oven proof skillet on medium high, coated with cooking oil. We like to use a cast iron skillet for this recipe. Add the steak tips, and cook for 2 minutes to brown the beef on one side.
Turn the steak tips over; and cook for another minute to brown the other side.
Move the steak tips to the oven to bake, after both sides have been browned on the stove top.
Bake the steak tips in the oven for ten minutes, then check for doneness. I recommend medium rare for steak tips, which is 135 degrees.
Of course, cook it to your liking but note steak tips will lose a lot of flavor if cooked past medium.
You might have varying sizes of steak tips. Smaller pieces will cook faster. At the ten minute mark, some pieces may be done while others need a couple more minutes to finish. Move pieces that are done to rest on platter.
Place the skillet back in the oven to finish any pieces that need a few more minutes of cooking. We find about 14 minutes total cooking time gets our steak tips done to medium, which some folks here prefer.
Serving steak tips
After the steak tips have rested for about five minutes, you are ready to plate the dish.
If you have long pieces of steak tips like we did, you will want to cut them into smaller pieces to serve. The cube shaped steak tips can generally be plated whole.
For our most recent batch of baked steak tips, we served them with Mashed Potatoes with Cumin Sage Butter and and a simple red cabbage salad that we need to share with you soon!
Regular mashed potatoes are also a good option; and our Sautéed Arugula with Red Bell Peppers would be a nice veggie choice, too.
Then, of course, there is the wine pairing for our steak tips…
Wine pairing
You are going to want a bold red wine with good structure and some tannins to go with these BBQ steak tips. We originally paired the oven baked steak tips with a Tannat from Uruguay, which we will cover in more detail soon.
For our recent remake of this dish, we opened the 2015 Arnaldo Rivera Undicomuni Barolo ($32, 14% ABV). I picked up a 3 pack of this Barolo for a good deal from Bin Ends.
On the nose of the Barolo, I get resin and dried prunes. Black cherry, licorice and anise on the palate. This 2015 Barolo is drinking quite well right now! It was very approachable upon opening, although I did do a brief decanting the second bottle I opened.
Although I tend to think of pairing Barolo with Italian dishes, such as this wild mushroom risotto, it turned out to be an excellent pairing for the steak tips, too!
Pairing with Cerro Chapeu Tannat
We received two bottles of 2017 Cerro Chapeu Reserva Tannat ($12, 13% ABV) to sample for this Uruguay #winePW event.
Nose: I first thought of a forest on a warm summer day on the nose of this Tannat. The tasting sheet mentioned cedar on the nose, and I can see that.
Palate: Dense, plum fruit with notes of cinnamon. Firm tannins. Pretty intense upon first opening it, I decanted it for 30 minutes prior to having it with dinner. The wine opened up nicely, showing lush fruit, pleasant mouthfeel and good acidity. I could see the wine aging for a few years; I do suggest a little decanting time if you drink it soon.
Pairings: As I suspected, this Tannat worked very nicely with our BBQ Baked Steak Tips. The Tannat certainly has enough tannic structure to stand up to beef. There is also enough subtle notes of cinnamon and other flavors to go nicely with the barbecue flavored marinade.
As I mentioned in this #winePW preview video, the Cerro Chapeu Reserva Tannat was also good to sip while nibbling on some aged gouda cheese. We saved enough of that 2nd bottle to also go with our beef and bean tacos that night. Definitely another thumbs up to that pairing!
Oh, if you do want to grill some steak tips, here’s our recipe for Easy Grilled Steak Tips.
Wine Details: This wine is made from 100% Tannat grapes, grown at around 1,000 feet above sea level in sandy red soils with good drainage. The grapes are handpicked, and crushed over tanks. Spontaneous fermentation occurs in open tanks. After 10 days of fermentation, the wine is aged for a year in 2nd use French Oak.
About Bodega Cerro Chapeu
Bodega Cerro Chapeu traces its winemaking roots to 1752, in Catalonia, Spain. The family has been making wine in Uruguay since the 1930s.
As Pia Carrau explains, her grandfather Juan Francisco Carrau Pujol founded Cerro Chapeu vineyards in 1975, after an investigation looking for the best soils in Uruguay to plant Tannat vines.
Bodega Chapeu has been a leader in Uruguay wine innovation for decades, with a focus on terroir driven wines. Dr. Francisco Carrau is a professor at the University of Uruguay, and has trained most of the country’s young winemakers.
Cerro Chapeu is a region within the department of Rivera. The rolling hills with red soil provide excellent growing conditions for Tannat. The winery is located about 7 miles from the international border with Brazil.
In addition to growing Tannat, Bodega Cerro Chapeu also grows Cabernet Sauvignon, Arinarnoa, Sauvignon Blanc, Pinot Noir and Chardonnay.
Other wine pairing options
I realize while Uruguayan Tannat was the original inspiration for this steak tips recipe, it might not be the easiest wine to find! If you don’t have the Tannat available, this is a good time to open a bold Cabernet Sauvignon; or perhaps a Syrah from the Northern Rhone.
Recipe card
BBQ Baked Steak Tips
Baked steak tips are delicious and easy with a simple barbecue flavored marinade. Pairs very well with a bold red wine. Note prep time include one hour to marinate the beef; there’s only 10 minutes active prep time.
- Prep Time: 1 hour 10 mins
- Cook Time: 14 mins
- Total Time: 1 hour 24 mins
- Yield: 5 servings 1x
- Category: Main
- Method: baking
- Cuisine: American
Ingredients
- 2 tablespoon low sodium soy sauce
- 3 tablespoon ketchup
- 1 tablespoon cider vinegar
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
- ½ teaspoon smoked paprika
- 1 ½ tbsp maple syrup
- black pepper to taste
- 1 ¼ pounds steak tips
- canola oil spray
Instructions
- Make the marinade: in a small bowl, combine all of the ingredients from the through the black pepper.
- Marinate beef: Pat dry the steak tips. Place the steak a large sealable plastic bag. Pour the marinade, then seal the bag. Gently toss the the steak in the marinade so that the steak is all well-coated. Marinate in the refrigerator for at least one to two hours prior to cooking.
- Preheat the oven to 400 degrees when you are ready to start cooking. At the time you begin preheating the oven, move the steak tips to the counter to start bringing to room temperature.
- Brown steak stips: Coat a large, oven-proof skillet with the oil spray. Heat the skillet to medium high on the stove top. Add the steak tips to the skillet, and brown on one side for 1 to 2 minutes, then turn this tips over to brown on the other side for another minute.
- Bake steak tips: Move the skillet to the oven and bake for 10 minutes. After 10 minutes, check steak for doneness. Smaller pieces may be done at this point, larger pieces may need a few more minutes. Remove any pieces that are done to a platter, and tent with aluminum foil to keep warm.
- Finish baking: Return the skillet to the oven to finish any steak tips that need a bit more cooking. They should be done to medium rare in 3 to 5 more minutes, or 14 minutes total cooking time. Add a couple minutes to cook to medium.
- Finish & serve: Remove the skillet from the oven. Transfer the remaining steak tips to the platter, and pour over any juice that has built up in the pan. Let the steak rest for a few minutes. Slice into serving portions, plate and enjoy!
Notes
- You will likely have several pieces of steak tips if you are making the amount given here in this recipe. They tend to come in a variety of sizes, thus you are likely to need to cook some pieces longer than others.
- Alternatively, if some people prefer their meat medium to medium well, cook all of the steak for the same amount of time and give the small pieces that like their steak cooked more.
- Note prep time include one hour to marinate the beef; there’s only 10 minutes active prep time.
For another recipe that features BBQ meat flavors made in the oven, try our Boneless Baked Pork Ribs recipe!
More recipes to try
If you like these Oven Baked Steak Tips, here are some more recipes to try!
More Pairings for Uruguay Wines
Be sure to check out all the great Wine Pairing Weekend articles about wine from Uruguay and pairings to go with it!
- Pinny at Chinese Food and Wine Pairings presents Uruguay’s Bodega Garzon Tannat Paired with Lamb Skewers and Beef Short Ribs
- Camilla from Culinary Adventures with Camilla gives us Brined Quail with a Numbered Bottle of Tannat
- Cindy from Grape Experiences provides Taste Uruguay: 1752 Gran Tradicion Montevideo 2017 and Pasta with Caruso Sauce
- David from Cooking Chat stirs up BBQ Baked Steak Tips with Wine from Uruguay
- Wendy from A Day In The Life On The Farm presents Food and Wine of Uruguay; Chivito Sandwiches paired with Garzon Cab Franc
- Jeff from FoodWineClick offers up Picturing Uruguay with Lentil Stew & Aguara Tannat
- Kat from Bacchus Travel & Tours hints at a Hidden Gem: On the Hunt for Wine from Uruguay
- Jane from Always Ravenous stirs up Discovering Uruguayan Wine Paired with a Winter Plate
- Steven from Steven’s Wine And Food Blog shares Tannat and Brazilian Feijoada
- Linda from My Full Wine Glass asks Meatless in Uruguay – Is that possible?
- Deanna from Asian Test Kitchen says Relax Your Mussels with Uruguayan Albarino
- Sarah from Curious Cuisiniere pairs Tannat from Uruguay and French Cassoulet
- Nancy from Pull That Cork gives us Uruguay: a Wine and Food Sampler
- Gwen from Wine Predator shares Uruguay: Influenced by Immigrants
- Jennifer from VinoTravels presents Bodega Garzón Tannat with Sausage Stew
- Martin of ENOFYLZ Wine Blog writes A Taste of the #Food and #Wine of Uruguay
- Nicole from Somm’s Table serves Two Rounds with Bodega Garzón Tannat: Chivitos and Chipotle-Coffee Flank Steak
- Rupal from Syrah Queen is ready with Tannat – The National Grape of Uruguay
- Jill at L’Occasion rolls out To All The Foods I’ve Loved Before: Pairing Uruguayan Tannat
Wendy Klik
Your meal sounds amazing, as always, and I love the additional pairings that you shared as well.
Cooking Chat
Thanks Wendy!
Lauren
Not sure which recipe I’m craving more – the steak and potatoes with Tannat, or the fabulous grilled cheese. Can’t go wrong either way!
Cooking Chat
I agree, can’t go wrong Lauren! I was pleasantly surprised at how well the Tannat worked with the grilled cheese & tomato soup.
Cindy Rynning
What a delicious pairing!! And I love your photos! I need to drink more Tannat and pair with this recipe, of course!
Cheers, David!
Cooking Chat
Thanks Cindy, hope you get a chance to try it!
Jen Martin
Meat was such a natural pairing with this bold, tannic wine. Was so good to learn about this wine country.
Cooking Chat
Yes, meat seemed like the way to go!
Martin Redmond
I’ve never had steak tips! Will have to try! A wonderful read David!
Deanna
Steak tips look wonderful. I don’t really cook with them but am inspired to try. Also love the grilled cheese pairing. I don’t think to pair that with anything but it does need some wine.
Adapted by Nicole Ruiz Hudson
Looks delicious as always and really interesting to know the history behind this winemaking family.
Cooking Chat
Thanks Nicole! They are interesting for sure.
Sarah
What a wonderful pairing! We received a Tannat too, and I can see how it would work quite well with this dish. What a great way to enjoy BBQ in the winter!
Cooking Chat
Thanks Sarah! Will have to check out your pairing.
Jane
Nice Tannat pairings. I love when there is leftover wine for the next day’s dinner!
Jeff
Even though I’m a confirmed 4 season grill person, I definitely get why people stay inside in the winter. Cold, dark, snowy, what’s not to love? Anyway, the sauce looks good and I bet it will work just fine outdoors, too.
Cooking Chat
I’m always impressed with your grilling through those MN winters Jeff!
Jill Barth
I like what you did here with the two recipes. It reminds me of Ina Garten’s high/low concept. And I LOVE a wine that can step in with a couple very different meals. Looking good, as usual!
Cooking Chat
Thanks Jill! Yes, this Tannat is definitely versatile. Thanks for helping make the connection!
Bintu | Recipes From A Pantry
Looks like a delicious pairing! The marinade for the steak tips sounds super tasty
Dannii
That steak looks perfectly cooked. Lots of great tips here.
Alison
Nice seasoning and spices on this one.
Cooking Chat
Thanks Alison!
Julia
You can’t go wrong with a steak and a glass of good wine, can you? 🙂
Tristin Rieken
I always order steak tips when dining out but never make them at home. Thanks for sharing this recipe and inspiring me to do so.. they were delicious!
Cooking Chat
Great! I associate them with restaurants and/or grilling, but they are good in the oven too!
Allyssa
Thank you so much for sharing this amazing baked steak tips recipe! Will surely have this again! It’s really easy to make and it tasted so delicious! Highly recommended!
Cooking Chat
Thanks for the feedback, Allyssa!