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Juicy steak tips searing in a cast iron skillet with a golden brown crust and garlic soy marinade

Easy Steak Tips with Garlic Soy Marinade

Tender sirloin cubes marinated in garlic, soy sauce, Dijon, and Worcestershire, then seared in a cast iron skillet for a bold, juicy weeknight dinner.
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Prep Time 10 minutes
Cook Time 8 minutes
Marinating Time 30 minutes
Total Time 48 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 398
Ingredients Equipment Method Notes

Ingredients
  

  • 0.25 cup low-sodium soy sauce
  • 0.25 cup olive oil for marinade
  • 2 tsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • 4 cloves garlic minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1.5 lbs sirloin steak or beef tenderloin cut into 1-inch cubes
  • 1 tbsp olive oil or avocado oil for cooking

Equipment

  • Large cast-iron skillet
  • Zip-Top Bag or Medium Bowl
  • Instant-read thermometer
  • Tongs

Method
 

  1. Combine the soy sauce, olive oil, Dijon mustard, Worcestershire sauce, minced garlic, salt, and pepper in a zip-top bag or medium bowl. Whisk or squeeze to mix into a smooth marinade.
  2. Add the steak cubes to the marinade and toss to coat evenly. Seal or cover and refrigerate for at least 30 minutes and up to 6 hours.
  3. About 15 minutes before cooking, remove the steak from the refrigerator and let it come to room temperature.
  4. Heat 1 tablespoon of oil in a large cast iron skillet over medium-high heat until shimmering and very hot.
  5. Remove steak tips from the marinade and discard the used marinade. Add steak tips to the skillet in a single layer, cooking in batches if needed to avoid crowding.
  6. Sear without moving for 2 to 3 minutes until a deep brown crust forms. Flip and cook the other side for 2 to 3 minutes, then flip once more and cook for 2 to 3 minutes more, until the internal temperature reaches 135 to 150 degrees F for medium to medium-well doneness.
  7. Remove from heat and serve immediately.

Notes

Do not overcrowd the pan -- cook in batches for the best sear. Avocado oil handles high heat better than olive oil for searing. Leftovers keep for up to 3 days refrigerated and are excellent in rice bowls or wraps the next day.