Roasted Herbed Beef Tips (2024)

Published: August 3, 2020

A simple marinade, a little patience, and a very hot oven are all you need to prepare these Roasted Herbed Beef Tips. Use a good cut of beef for the most tender bites! They can be marinated for 12 hours and takes just 20 minutes to roast, so this is a great option for a weeknight family dinner!

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! Whatever you do, try at all costs to not overcook the meat. Even if you prefer well-done beef, as I do, do not cook these past medium at the most. Otherwise, they will become too tough and chewy.

INGREDIENTS NEEDED FOR THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Beef – I used sirloin steak for this dish, but you can use other cuts too. The key to really good beef is one that has lots of marbling; it will keep the beef moist and tender.
• Garlic – Use fresh garlic for maximum flavour!
• Parsley – Fresh parsley adds lots of freshness to the dish, and it looks so pretty when roasted right on the beef.
• Olive Oil – This is the base for the marinade and it helps to keep all of those marinade ingredients on the beef.
• Lemon Juice – For freshness and zing!
• Spices & Herbs – You will need dried oregano, dried thyme, onion powder, salt, ground black pepper, and dried red chili flakes. The chili flakes are optional!
• Non-Stick Cooking Spray
• Water

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.

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 use a cut of beef that is tender such as sirloin. This will also work with beef tenderloin. And, if you’re desperate, 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 alongside 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.

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.

RECIPE TIPS & TRICKS

1. In this recipe, Beef Tips are cooked on a wire cooling rack. The rack is placed onto a baking sheet to catch any grease that drips. Try wrapping the baking sheet in aluminum foil to make cleanup very easy!
2. It is vitally important to coat the wire cooling rack well with non-stick cooking spray. This does two things. It helps the beef to not stick to the rack. It also helps to make the cleaning of the rack easier too.
3. Once cooked, remove the beef from the oven. If you want charred bits of beef, turn on your broiler to high and wait until it has reached the temperature. Place the rack of beef tips under the broiler for about a minute to brown them up.

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!