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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!

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3.71 from 117 votes

Roasted Herbed Beef Tips

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


  • 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


  • Add all ingredients, except the beef, to a mixing bowl and whisk together.
  • Pour the mixture into a large Ziploc bag.
  • Add the beef and massage the bag to ensure all of the beef is covered by the marinade mixture.
  • Refrigerate for 1 hour.
  • Remove the beef from the refrigerator and allow to sit at room temperature. In the meantime, preheat your oven to 400 degrees.
  • 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.
  • Position the cubes of beef onto the wire cooling rack, leaving a little space.
  • Bake for 30 minutes. Remove from oven and serve immediately.


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 65 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!!
  11. Making these tonight. Can't wait for the outcome. Serving with a garlic mashed potatoe and a big glasses of milk. My kids are excited. They live a tender medium rare piece of beef. This was so easy to throw together and a nice quick Sunday night meal without a huge job!!! Thank you for the recipe.
  12. Hi, These look delicious and I’m looking forward to making them. Can I marinade overnight though? I would like to prep them the day before and toss in the oven when I get home the next day. Thank you!
    1. Hi Carol! Thank you! Yes, I certainly cannot see any reason why these cannot be marinated overnight. :)
  13. This was soooo simple and delicious. I made the marinade this morning and let my sirloin tips fridge thaw in the marinade all day so this was super easy to just throw in the oven when I got home. I was pleasantly surprised at how such simple ingredients gave it so much favorite!
    1. Hi Stephanie, I think it will work, but the consistency of the meat will be different. Tip steak is a little tougher and I usually cook it slowly and for a longer period of time.
  14. I made this tonight and boy was it delicious. The only thing different I did was marinate the tips in a brown sugar bourbon marinade. It was a hit with the family! The tips had the same color as the photo. I will definitely make this again. I love simple, yet tasty recipes. Thanks!
  15. I want to make this tomorrow. I have a a sirloin tip roast. I'm wondering if that cut is too tough for this recipe or is it the same type your using?
  16. I must've done something wrong! I dont think mine came out as good as everyone else's. Didn't look anything like the picture. :(

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