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Marinated Sirloin Steak Tips with Peppers and Onions inspired by Hilltop Steakhouse
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Inspired by Hilltop Steakhouse

Marinated Sirloin Steak Tips with Peppers and Onions

Main Course
A New England steakhouse favorite featuring tender chunks of sirloin marinated in a flavorful blend, then grilled and served with sautéed peppers and onions. This versatile dish balances savory beef with sweet caramelized vegetables, creating a satisfying main course with deep flavor development from the marinade process.
Prep Time 20 mins
Cook Time 20 mins
Inactive Time 120 mins
Total Time 160 mins
Servings 6

Ingredients

  • 2 lbs Sirloin steak (Cut into 1.5-inch cubes)
  • 1/3 cup Soy sauce (Low-sodium preferred)
  • 2 tbsp Worcestershire sauce
  • 1/4 cup Red wine vinegar
  • 1/4 cup Olive oil (Plus 2 tbsp for cooking vegetables)
  • 2 tbsp Brown sugar (Packed)
  • 2 tbsp Dijon mustard
  • 4 cloves Garlic (Minced)
  • 1 tsp Dried oregano
  • 1 tsp Black pepper (Freshly ground)
  • 1 large Red bell pepper (Sliced into strips)
  • 1 large Green bell pepper (Sliced into strips)
  • 2 medium Yellow onion (Sliced into half-moons)
  • 1 tsp Kosher salt (Divided)
  • 1/4 cup Fresh parsley (Chopped, for garnish)

Tools You'll Need

  • Large mixing bowl
  • Whisk
  • Large resealable plastic bag or glass container
  • Cast-iron skillet or grill pan
  • Tongs
  • Sharp knife
  • Cutting board
  • Aluminum foil

Chef's Tip

When marinating the steak tips, occasionally turn the bag or stir the meat to ensure even distribution of the marinade. The longer you marinate (up to 24 hours), the more flavorful your steak tips will be.

Instructions

  1. In a large bowl, whisk together soy sauce, Worcestershire sauce, red wine vinegar, 1/4 cup olive oil, brown sugar, Dijon mustard, minced garlic, oregano, black pepper, and 1/2 teaspoon salt to make the marinade.
  2. Place cubed sirloin in a large resealable plastic bag or glass container. Pour marinade over the meat, seal, and turn to coat evenly.
  3. Marinate in the refrigerator for at least 2 hours, preferably 4-6 hours, turning occasionally.
  4. When ready to cook, remove meat from the refrigerator and let stand at room temperature for 30 minutes.
  5. Heat a large cast-iron skillet or grill pan over medium-high heat. Remove steak from marinade, letting excess drip off. Discard marinade.
  6. Cook steak tips in batches to avoid overcrowding, about 3-4 minutes per side for medium-rare, turning occasionally until all sides are browned and meat reaches desired doneness.
  7. Transfer cooked steak tips to a plate and cover loosely with foil to keep warm.
  8. In the same pan, add 2 tablespoons olive oil. Add sliced onions and cook for 3-4 minutes until beginning to soften.
  9. Add bell peppers and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until vegetables are tender and slightly caramelized, about 7-8 minutes.
  10. Return steak tips to the pan with the vegetables and toss together briefly to combine and rewarm the meat.
  11. Garnish with chopped fresh parsley before serving.

Plating

Serve family-style on a large, warmed platter with the colorful peppers and onions arranged around and beneath the steak tips. Alternatively, for individual portions, place a generous serving on warmed plates with a side of rice pilaf or roasted potatoes. Sprinkle with additional fresh parsley for color.

Storage & Reheating

Leftover steak tips and vegetables can be refrigerated in an airtight container for up to 3 days. Reheat gently in a covered skillet over medium-low heat just until warmed through to prevent overcooking the meat. These leftovers also make excellent steak sandwiches or additions to a salad.

About This Recipe

These marinated sirloin steak tips draw inspiration from a beloved dish served at Hilltop Steakhouse that was popular with locals for decades. The signature marinade tenderizes and flavors the beef while the classic pairing with peppers and onions creates a complete, satisfying main course. This dish represents the hearty, approachable fare that made the restaurant a New England institution.

How did it turn out?

We'd love to hear about your experience making this recipe!