Marinated Sirloin Steak Tips with Peppers and Onions

Sirloin steak tips are an affordable cut of beef that are incredibly easy to prepare. Marinating the steak tips before cooking elevates the flavor of the steak. The sear on these Marinated Sirloin Steak Tips with Peppers and Onions is all possible due to cooking them in a cast iron skillet. Serve it with rice or potatoes and a salad for a complete delicious meal.

Prep Time10

Cook Time30

Marinade steak for 30 minutes to1

Total Time1 40

Course: beef, Keto, Main Dish

Cuisine: American

Keyword: cast iron, charred, steak tips

Servings: to 6

Calories: 741kcal

Author: Louise Rio

Ingredients

½ cup vegetable oil, divided
6 garlic cloves, minced
2 Tbsps Worcestershire sauce
1 tsp grated lemon zest plus 3 Tbsps lemon juice
Salt
Fresh ground black pepper
2 lbs sirloin steak tips, trimmed and cut into 1 ½-inch pieces
2 red bell peppers, stemmed, seeded, and cut into 1 ½-inch pieces (or use any colored bell peppers)
1 large yellow onion, cut into 1 ½-inch pieces
1 Tbsp fresh parsley, minced
1 Tbsp fresh oregano, minced

Instructions

Make the marinade: In a large bowl, whisk together ¼ cup oil, garlic, Worcestershire, lemon zest and juice, 1 tsp salt, and ½ tsp ground black pepper. Reserve 2 Tablespoons marinade; set aside.
Add the steak tips to the bowl with the marinade; toss well and cover with plastic wrap or a lid. Refrigerate for 30 minutes to 1 hour, stirring the steak halfway through the marinating.
While the steak is marinating, place a 12-inch cast-iron skillet on the middle rack of the oven and heat the oven to 500°F. Remove the steak tips from the marinade and pat dry with paper towels and remove any garlic pieces. When the oven reaches 500°F, remove the skillet from the oven, turn off the oven, and place over medium heat on the stove top.
Add 2 Tablespoons oil and heat until the oil is shimmering. Place half of the steak tips in the skillet and cook until well browned on all sides (130°F to 135°F for medium done), about 8 minutes. Transfer to a quarter baking sheet or plate and tent loosely with foil. Add another 1 Tablespoon oil and repeat browning the other half of the steak tips. Transfer to the baking sheet and cover loosely with foil; set aside and make the vegetables.
Heat the remaining 1 Tablespoon oil over medium-low heat until shimmering. Add the bell peppers, onions, ⅓ cup water, and ½ tsp salt. Cover and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Uncover and continue to cook, stirring occasionally until water evaporates and vegetables are tender and lightly charred, about 5 to 10 minutes.
Remove from heat and stir in reserved marinade, parsley, oregano plus any accumulated meat juices. Taste for salt and black pepper. Add the steak tips back to the skillet and stir. Serve the steak tips and vegetables over rice or mashed potatoes.

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