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Moist, succulent, perfectly seasoned, and bite-sized; these are just a few ways to describe these Roasted Herbed Beef Tips.  Marinated and oven-roasted to perfection, and using the most simple ingredients, beef is transformed into a mouth-watering dish with numerous serving options.

Roasted Herbed Beef Tips might just become my go-to beef recipe.  And, not only because they are pop in your mouth delicious, but also because they are perfectly seasoned and absolutely the easiest beef dish I’ve ever made! 

These beef tips can be served in numerous ways.  For instance, these would be great served along side mashed potatoes or a scalloped potato dish.  Toss them into a pita or a wrap with some fresh-cut veggies, and your condiment of choice. 

Add them to a simple pasta salad with a little olive oil and fresh parsley, salt, pepper, and garlic.  Or, pile a few beef tips onto your favourite salad – how’s that for a great salad topping!?

Other than the taste, my favourite part of this recipe is how easy it is to make.  In a nutshell, the ingredients are whisked together and tossed with the cubed beef.  You then set it aside so that the beef can soak up all of those flavours.  And then, toss in the oven for 30 minutes.  Presto!

Roasted Herbed Beef Tips

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Author: Lord Byron's Kitchen
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Ingredients

  • 2 pounds sirloin steak cut into 1 inch cubes
  • 2 cups fresh parsley chopped
  • ¼ cup olive oil
  • ¼ cup water
  • 1 teaspoon dried oregano
  • 3 tablespoons lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Non-stick cooking spray

Instructions

  1. Add all ingredients, except the beef, to a mixing bowl and whisk together.
  2. Pour the mixture into a large Ziploc bag.
  3. Add the beef and massage the bag to ensure all of the beef is covered by the marinade mixture.
  4. Refrigerate for 1 hour.
  5. Remove the beef from the refrigerator and allow to sit at room temperature. In the meantime, preheat your oven to 400 degrees.
  6. Line a baking sheet with parchment paper to catch the grease, and position a wire cooking rack on top. Lightly spray the cooling rack with non-stick cooking spray.
  7. Position the cubes of beef onto the wire cooling rack, leaving a little space.
  8. Bake for 30 minutes. Remove from oven and serve immediately.

Recipe Notes

If you prefer the beef tips a little on the rare side, lower the roasting time to 15 or 20 minutes, depending on your preference.

 

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This Post Has 45 Comments

  1. Oh, wow! The beef looks fantastic. Now, I'm envisioning the tips plus delicious juice over polenta. :-) I might even make a gremolata to sprinkle on top. YUM! I really like that you do it in the oven. Hubby usually grabs our beef and rushes it out to the grill. This way you get to save that wonderful au jus. I'm pinning!!
  2. I love these! I could eat them with a toothpick and nothing else. My favorite is to make shredded beef in the crock pot because it is so easy but to have the texture of a piece of meat and only have to bake in the oven is just as good!
  3. These sound so simple and delicious. I rarely ever make beef in the oven, but it sounds like a really easy method! I'd have these with scalloped potatoes!
    1. Thank you, Adriana. My food photography skills are still being worked on and I'm hoping to improve, but thank you for the vote of confidence. :)
  4. This looks so juicy and I love the simple marinade, Byron. I always tend to like meat that is marinated and oven cooked as it not only helps the meat soak up all the juices, tenderizes naturally but also cooks the meat evenly. I'm sure this would be gone in seconds after serving :)
  5. Do you think these could be cooked on the grill? In tin foil maybe? It sounds delicious and I have some beef tips to use up but its 80 degrees out and I don't want to run the oven.
    1. Hi Kerri, I don't think there's much of a difference between fresh and dried parsley. The flavour of parsley does not intensify during the drying process - at least in my opinion it doesn't. I would use the same amount.
  6. Ok,,,,so I made these tonight--so delicious! The dried parsley worked out well, the fresh is most likely better, but everyone really liked the meal. I did mashed potatoes and sautéed green beans with bacon. The only thing for me is timing. I baked only for 20 minutes and was perfect and tender. I set out of the oven to "rest" a bit while I finished up the green beans and the steak cooled too much. Maybe I should have tented it with foil?
    1. I'm glad to hear the dried parsley worked well for you. In fact, I just now responded to your initial comment, but I guess you've already figured it out. :) It's a great recipe, and yes, I think the foil would have certainly helped keep the beef warm. Now you've got me craving green beans with bacon. Yum!
  7. I’m looking forward to trying out this recipe! I’m still building up my kitchen essentials since I’ve recently moved into a new home, so I don’t have a rack on hand. Could the recipe be done without one or is that a key step in the cooking process? Thanks!
    1. Hi Andrea, yes, I think the recipe would work well without a rack. Just check it at the half way mark to ensure it's not burning. :)
  8. This recipe looks yum!! I was considering putting a hard seer on the meat before oven cooking. Would you recommend this or could it alter the dish too much? Thanks!
    1. Hi Tiffany, I would not do that as it will greatly alter the cooking time for this recipe. And the sear is really not needed. :)
  9. Wow! Even 15 minutes with good sirloin was too long. Our meat came out dry, overcooked and flavorless. Like I told my family as I apologized profusely..."they aren't all winners:.
    1. Hi Susan, I'm sorry to hear this! I'm trying to think of why it would be so dry so quickly and the only thing I can think of is that maybe your chunks of beef were too small. Is that possible?
  10. Hello I was just looking at your recipe and it looks similar to one my mother was telling me about how my grandmother fixed, except my grandmother tossed hers in flour and browned just a bit and did the rest of her recipe in the oven. She used the drippings for gravy as well. Your recipe looks VERY delicious and it cuts out carbs that I do not need!! I think that I may try both your ways without the flour and using the drippings to help make a bit of "gravy" for the egg noodles!!! Any suggestions from you are very much appreciated!!

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