Juicy, tender, and full of bold, savory-sweet flavor, this New England–style Steak Tips recipe is simple to make and irresistible to eat. The sirloin flap meat soaks up a distinctive marinade of chili sauce, Coca-Cola, and Italian dressing, then cooks quickly over high heat to develop a delicious char while remaining tender inside. Serve with mashed potatoes, rice, or roasted vegetables for a comforting, restaurant-quality meal at home.
Why these steak tips are the best
These classic New England steak tips stand out because of the combination of cut, marinade, and quick, high-heat cooking. The method is designed to bring out deep beef flavor while keeping each bite tender and juicy.
- Tender, flavorful beef. This recipe calls for sirloin flap meat (also labeled flap steak or bavette in some stores). It has excellent beefy flavor and a texture that responds wonderfully to a short, acidic marinade. The vinegar in Italian dressing helps break down muscle fibers, producing tender tips after an extended marinade.
- A uniquely delicious marinade. The unexpected combination of chili sauce, Coca-Cola, and Italian dressing delivers sweet, tangy, and savory notes that caramelize beautifully on the grill. This traditional mix has been a New England favorite for decades for good reason.
- Fast to finish. Hands-on time is minimal: slicing and combining the meat with the marinade takes only minutes, and the small pieces cook in just a few minutes over high heat. With an overnight or long marinade, the actual cooking time is quick and stress-free.
Ingredients
Below are the best ingredients to use for authentic New England steak tips, plus sensible substitutions when needed. Exact measurements are included in the recipe card further down.
- Sirloin flap meat – the traditional choice for steak tips. This cut is similar to flank or skirt steak in texture and benefits from marinating. If you can’t find it, use flank or skirt steak as an alternative. Avoid stew meat; it’s much tougher and requires slow cooking to become tender.
- Italian dressing – provides acidity and herbs to help tenderize and flavor the beef.
- Coca-Cola – adds sweetness and helps with caramelization; it’s a classic component of this regional marinade.
- Heinz chili sauce – offers a savory, slightly spicy tomato base. If necessary, ketchup can substitute in a pinch, though it is sweeter and less complex than chili sauce.
- Vegetable or canola oil – helps the meat sear and form a flavorful crust when cooked at high heat.
Instructions
Read these step-by-step instructions before you begin. For best results, allow plenty of marinating time so the meat becomes tender and deeply flavored.
- Prepare and cut the meat. Trim any excess fat and slice the sirloin flap in half against the grain, then cut each strip into roughly 2-inch pieces so the steak tips are uniform and cook evenly.
- Make the marinade. In a large zipper bag or bowl, combine Italian dressing, Coca-Cola, chili sauce, and vegetable oil. Add the steak pieces and toss to coat thoroughly. Seal the bag or cover the bowl and refrigerate for at least 8 hours and up to 24 hours for best tenderness and flavor.
- Bring to room temperature. Remove the marinated steak tips from the fridge about 20–30 minutes before cooking so they lose chill and cook more evenly.
- Grill over high heat. Preheat a grill to high. Use tongs to place the steak tips directly on the hot grates. Cook quickly — about 2 minutes per side — to get a good sear without overcooking the interior. Adjust time slightly for larger or smaller pieces.
- Rest and serve. Transfer the cooked steak tips to a platter and let them rest 5 minutes to redistribute juices, then serve hot.
No grill? No problem. Heat a cast-iron skillet over high heat and sear the steak tips 2 minutes per side, working in batches to avoid crowding. Alternatively, use the oven broiler: place the tips on a rack set a third of the way down and broil 2 minutes per side, keeping a close eye to prevent burning.
What to serve with them
Traditional New England pairings include rice pilaf and pickled cherry peppers, but these steak tips are versatile and pair well with many sides. Try any combination of a hearty starch and a bright vegetable.
- Starches: mashed potatoes, loaded mashed potatoes, smashed potatoes, honey roasted sweet potatoes, au gratin potatoes, roasted potatoes, garlic-parmesan orzo, or creamy pasta.
- Vegetables: roasted carrots, mashed cauliflower, grilled Caesar salad, broccoli slaw, sautéed mushrooms, or simple steamed greens.
More steak recipes
If you enjoy these steak tips, explore other favorite steak preparations for inspiration.
The Best Sirloin Steak Marinade
Tri Tip Marinade
Garlic Butter Steak Bites
Air Fryer Steak
Steak Tips
4 servings
10 minutes
5 minutes
8 hours
About 8 hours 15 minutes (including marinating)
Whitney Bond
Ingredients
- 2 pounds sirloin flap meat, cut into 2-inch pieces
- 2/3 cup Italian dressing
- 2/3 cup Coca-Cola
- 2/3 cup Heinz chili sauce (or substitute ketchup in a pinch)
- 1/3 cup canola or vegetable oil
Instructions
- Slice the sirloin flap meat in half against the grain, then cut into 2-inch cubes so pieces are uniform.
- Combine the Italian dressing, Coca-Cola, chili sauce, and canola oil in a large zipper bag or bowl. Add the beef cubes and toss until fully coated.
- Refrigerate the steak tips to marinate for at least 8 hours or up to 24 hours for maximum tenderness and flavor.
- When ready to cook, remove the steak tips from the fridge and allow them to sit at room temperature while you preheat a grill to high heat.
- Use tongs to place the steak tips on the hot grill. Cook about 2 minutes per side, or until they develop a deep sear. Avoid overcooking small pieces.
- Transfer the cooked steak tips to a plate and let them rest for 5 minutes before serving to allow juices to redistribute.
Notes
- Stovetop or broiler option: If you don’t have a grill, sear the steak tips in a hot cast-iron skillet for 2 minutes per side, working in batches so the pan stays hot and the meat chars nicely. For the broiler, place the tips on a rack a third of the way down and broil 2 minutes per side, watching closely.
- Turn the leftover marinade into a sauce: If you want to serve the marinade as a sauce, pour it into a saucepan and reduce it over medium-high heat for 10–15 minutes until thickened and glossy. Always bring used marinade to a full boil if it was in contact with raw meat.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat briefly in a hot skillet for best texture, about 1 minute per side, or warm in an air fryer at 400°F for 3 minutes.
Nutrition Facts
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