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A simple marinade, a little patience, and a very hot oven is all you need to prepare Roasted Herbed Beef Tips. Use a good cut of beef for the most tender bites!

A simple marinade, a little patience, and a very hot oven is all you need to prepare Roasted Herbed Beef Tips.  Use a good cut of beef for the most tender bites! #beef #tips #herbed #sirloin #roasted #baked #tender #marinade

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, the 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! 

WHAT ARE BEEF TIPS?

In essence, beef tips are chunks of meat that have been cut from larger pieces. I always think of them as the pieces of meat that are trimmed away by a butcher to make a larger cut of beef look better.

A simple marinade, a little patience, and a very hot oven is all you need to prepare Roasted Herbed Beef Tips.  Use a good cut of beef for the most tender bites! #beef #tips #herbed #sirloin #roasted #baked #tender #marinade

Usually, beef tips are cut from roasts such as sirloin or tenderloin. But, to be perfectly honest, you can find beef tips that are the result of other cuts of beef as well. If you’re braising the beef tips, you can use just about any cut you want. But, that same freedom cannot be applied to this recipe. If you have stewing beef, which is tough, you can try this beef tips and gravy recipe.

For this recipe, you’ll want to us a cut of beef that’s tender such as sirloin. This will also work with a beef tenderloin. And, if you’re disparate, you can even dice up that huge steak you have sitting in the fridge!

I used sirloin for two reasons. First, it’s a tender cut of beef that doesn’t need a long and slow cooking time for it to be tender and moist. Secondly, it’s never an overly expensive cut. I do prefer to buy a whole sirloin and cube it myself rather than buy already prepared beef tips at the store.

HOW TO SERVE BEEF TIPS

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. 

A simple marinade, a little patience, and a very hot oven is all you need to prepare Roasted Herbed Beef Tips.  Use a good cut of beef for the most tender bites! #beef #tips #herbed #sirloin #roasted #baked #tender #marinade

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!?

I enjoy them the most when they are served alongside my Vegetable Potato Salad. The combination of potato salad and beef has always been a favourite of mine. My mom used to make a slow braised barbecue version of cubed beef and serve it with potato salad. It is in my top ten list of my most favoured meals.

IT’S SO EASY TO MAKE, ANYONE CAN DO IT!

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 beef.  You then set it in the fridge so that the beef can soak up all of those flavours. 

Once that’s done, you line the beef cubes up on a wire cooling rack and bake them at a high temperature for 20 minutes. It really could not get any easier than that!

Depending on how I feel at the time, I sometimes cut the cooking time short by a few minutes and then place the beef under a broiler to get it nice and charred. Char is flavour!

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3.69 from 128 votes

Roasted Herbed Beef Tips

A simple marinade, a little patience, and a very hot oven is all you need to prepare Roasted Herbed Beef Tips. Use a good cut of beef for the most tender bites!
Course Main Course
Cuisine North American
Prep Time 10 minutes
Cook Time 30 minutes
Marinade Time 1 hour
Total Time 1 hour 40 minutes
Servings 6
Calories 293kcal
Author Lord Byron’s Kitchen

Ingredients

  • 2 pounds sirloin steak cut into 1 inch cubes
  • 2 cloves garlic minced
  • 1 cup finely chopped fresh parsley
  • ¼ cup olive oil
  • 2 tablespoons water
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • ½ teaspoon black pepper
  • 1/4 teaspoon dried red chili flakes, optional
  • Non-stick cooking spray

Instructions

  • 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 at least 1 hour. (Can be left to marinate for up to 12 hours.)
  • Remove the beef from the refrigerator and allow to sit at room temperature for at least 10 minutes. In the meantime, preheat your oven to 400 degrees.
  • Line a baking sheet with parchment paper to catch the grease, and position a wire cooling rack on top. Liberally spray the cooling rack with non-stick cooking spray.
  • Position the cubes of beef onto the wire cooling rack, leaving a little space between each piece.
  • Bake for 20 minutes. Remove from oven and serve immediately.

Notes

If you prefer the beef tips a little on the rare side, lower the roasting time to 12-15 minutes, depending on your preference.  

Nutrition

Calories: 293kcal | Carbohydrates: 2g | Protein: 34g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 92mg | Sodium: 288mg | Potassium: 572mg | Fiber: 1g | Sugar: 1g | Vitamin A: 867IU | Vitamin C: 16mg | Calcium: 63mg | Iron: 3mg

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A simple marinade, a little patience, and a very hot oven is all you need to prepare Roasted Herbed Beef Tips.  Use a good cut of beef for the most tender bites! #beef #tips #herbed #sirloin #roasted #baked #tender #marinade

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This Post Has 66 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 flavor...new 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. :(
  17. I have not made this yet, but I am a seasoned cook and not afraid to say I will dedicate an entire prime rib to this method. It looks delicious and may very well be my first post surgery meal. Thank you

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