Steak Tips Are the New England Restaurant Favorite That You Can Easily Make at Home

They’ve got a caramelized crust and a tender, juicy interior that you’ll love.

By
Karishma Pradhan
Karishma Pradhan
Karishma Pradhan
Karishma is the founder of Home Cooking Collective (HCC) as well as a freelance food writer, recipe developer, and photographer.
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Published September 29, 2023
Karishma Pradhan
Steak tips topped with parsley on a cast iron skillet

Simply Recipes / Karishma Pradhan

Steak tips are an absolute classic dish across New England, enjoyed at many pubs, bars, and American-style restaurants. They're often grilled or seared, then served with a mound of creamy mashed potatoes and a side of greens or a salad. 

Having grown up in Massachusetts my whole life, I only recently learned it was a regional specialty! After conducting some research, I found dozens of online accounts of New England expats asking for steak tips at grocery stores across the country, only to be met with a confused look. 

The good news is that I've developed a recipe (with several tips on purchasing) so you can recreate this delicious dish no matter where you live. 

Inspiration for the Recipe

These steak tips are juicy, tender, and flavorful thanks to a quick marinade made from Coca-Cola, ketchup (trust me on this one!), vinegar, and spices. 

The recipe was inspired by Newbridge Cafe, a popular neighborhood eatery in Chelsea, MA, with some of the best steak tips in the region. The marinade offers two main benefits: it tenderizes the meat and serves as a spoonable sauce to enjoy alongside the meal. The sauce is tangy, rich, sweet, and salty—it's downright delicious!

Close-up: steak tips topped with parsley on a cast iron skillet

Simply Recipes / Karishma Pradhan

The Best Cut of Beef For Steak Tips

While purchasing steak tips for recipe testing, I consulted my local butchery at Savenors in Cambridge, MA. My butcher, Sean, gave me some helpful information on the proper cuts for this dish. 

  • Steak tips are typically made from bavette steak (or flap steak). "Flap" refers to the name of the whole loin, and bavette steak is the center cut from the middle of the sirloin flap. As a result, they can also be called sirloin tips.
  • Sometimes, the meat can come from the tenderloin or flank. 
  • Ask for bavette steak, flap meat loin, or sirloin tips at the butcher. 

Swaps and Substitutions

Most ingredients in the steak marinade are pantry staples, but don't fret if you're missing a few items! The following ingredients can easily be substituted.

  • Don't have red wine vinegar? Try half the amount of sherry vinegar. 
  • Replace the Worcestershire sauce with an equal amount of soy sauce.
  • Substitute garlic powder with 1 tablespoon of freshly grated garlic. 
Close-up: fork and knife cutting into a piece of steak tip on a plate wiht mashed potatoes and gravy and oven-roasted broccoli and asparagus on a plate with a fork

Simply Recipes / Karishma Pradhan

Tips for Your Steak Tips

  • To cut down on prep, ask your butcher to pre-cut the meat into 2-inch cubes for you. If you need to prep your own steak, note that flap meat often comes in long strips with the grain running crosswise, and you will inevitably need to slice with the grain to create even tips. I recommend cutting each strip in half lengthwise (against the grain), then slicing each half into 2-inch pieces (with the grain). 
  • A meat thermometer is incredibly helpful for achieving properly cooked steak tips! 
  • Contrary to other cuts of meat, steak tips are most tender between medium rare and medium; rare pieces will taste chewy and unpleasant.

What to Serve With Steak Tips

I highly recommend serving these steak tips alongside some potatoes and green vegetables. Here are some ideas:

Steak Tips

Prep Time 10 mins
Cook Time 20 mins
Marinade Time 30 mins
Total Time 60 mins
Servings 4 servings

Ingredients

  • 1/2 cup ketchup

  • 1/4 cup red wine vinegar

  • 1/4 cup extra-virgin olive oil

  • 1/4 cup water

  • 4 ounces Coca-Cola

  • 1/2 tablespoon Worcestershire sauce

  • 1/2 tablespoon garlic powder

  • 1/2 tablespoon oregano

  • 1 3/4 teaspoon Diamond Crystal Kosher Salt (or 1 teaspoon Morton Kosher Salt), plus more for your seasoning

  • 1/2 teaspoon black pepper

  • 2 pounds steak tips, cut into 2-inch pieces

  • Canola oil, for searing

  • 2 tablespoons finely minced parsley, for serving (optional)

Method

  1. Marinate the meat: 

    In a large bowl, whisk the ketchup, vinegar, oil, water, Coca-Cola, Worcestershire sauce, garlic powder, oregano, salt, and pepper until smooth. Add the steak and toss to combine. Cover and seal the bowl.

    Marinate the steak tips for at least 30 minutes and up to 4 hours (if marinating for longer than 30 minutes, transfer to the fridge).

    Steak tips marinade in a bowl

    Simply Recipes / Karishma Pradhan
    Steak tips marinating in the bowl of marinade

    Simply Recipes / Karishma Pradhan
  2. Sear the steak:

    Using tongs, transfer the marinated steak to a plate, draining off any excess liquid (do not discard the marinade). 

    Set a large cast-iron skillet over medium-high heat with 1 tablespoon canola oil. Once the oil starts shimmering and the pan begins smoking, add the meat in an even layer (you don't want the pieces to touch, so you will likely need to do this in 2-3 batches). 

    Sear the meat on one side until deeply browned and caramelized, about 2-3 minutes. Flip each piece, and sear for 2-3 minutes or until the meat is medium rare or medium, depending on your preference. Transfer the cooked meat to a plate and tent with foil to keep warm. 

    Simple Tip!

    Contrary to other cuts of meat, steak tips are most tender between medium rare and medium; rare pieces will taste chewy and unpleasant.

    Repeat with the remaining batches of steak, adding more oil as needed to prevent sticking.

    Simple Tip!

    You can speed up the searing process if you have two cast-iron skillets.

    Steak tips cooking on a hot cast iron skillet

    Simply Recipes / Karishma Pradhan
    Steak tips flipped on the skillet to cook the other side of the steak

    Simply Recipes / Karishma Pradhan
  3. Make the sauce: 

    While the meat is cooking, make the sauce. To a small saucepan, add the leftover marinade and set over medium heat. Bring to a simmer. 

    Simmer the mixture for 10-15 minutes, whisking occasionally, until the sauce is thickened and syrupy. Season with additional salt if desired. Once reduced, lower the heat and keep warm.

  4. Serve: 

    Divide the steak amongst serving plates with a bit of sauce on the side. Serve immediately, and enjoy!

    Store leftover steak and sauce in the refrigerator in separate airtight containers for 3-4 days. You can reheat the steak tips in a 350°F oven for 8-10 minutes until warmed through. 

    Simple Tip!

    At high heat, sugars from the marinade can leave charred bits on your pan. For easy cleaning, scrub away as much as possible with a sponge. Then, add about 1/2 inch of water to the skillet and bring to a boil. Remove from the heat, and dump out the water. Scrub any remaining spots and wipe clean with a paper towel. You may need to re-season the pan afterwards.

    Did you love the recipe? Give us some stars and leave a comment below!

    Steak tips topped with parsley on a cast iron skillet

    Simply Recipes / Karishma Pradhan
    Steak tips served with mashed potatoes and gravy and oven-roasted broccoli and asparagus on a plate with a fork, and on the counter next to the plate, a knife on a white kitchen linen

    Simply Recipes / Karishma Pradhan
Nutrition Facts (per serving)
682 Calories
42g Fat
13g Carbs
60g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 682
% Daily Value*
Total Fat 42g 54%
Saturated Fat 2g 11%
Cholesterol 188mg 63%
Sodium 967mg 42%
Total Carbohydrate 13g 5%
Dietary Fiber 0g 2%
Total Sugars 10g
Protein 60g
Vitamin C 2mg 8%
Calcium 62mg 5%
Iron 4mg 25%
Potassium 866mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.