Steak Tip Marinade

Steak Tip Marinade


"It took many experiments for this one. I have finally perfected a marinade that will make your mouth thirst for more."

Ingredients 1 h 25 m {{adjustedServings}} servings 289 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 17.8g
  • 6%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 1158 mg
  • 46%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a medium bowl, mix the Worcestershire sauce, Italian-style salad dressing, garlic pepper seasoning, and barbeque sauce. Place the meat in the marinade, and turn to coat. Cover, and refrigerate for at least 1 hour.
  2. Preheat grill for high heat.
  3. Brush grill lightly with oil to prevent sticking. Place steaks on the grill, and discard marinade. Grill steaks 10 minutes on each side, or to desired doneness.
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Reviews 363

  1. 473 Ratings

Melissa S.

This recipe was really tasty and easy. I made the marinade, put the steak tips in a crock pot poured over the marinade and cooked for 5 hours. The tips were falling apart and the marinade made a great flavor. I served over egg noodles. I will definately make this again. Thanks for the recipe.


Delicious! Have tried this MANY times, and it is wonderful, especially when cooked over charcoal with mesquite wood chips. You can actually reduce the recipe by half (but keep 2 lbs of beef) and put the tips into a zippered freezer bag. Then you can make a whole bunch and freeze what you're not ready to cook yet. Also, the type of salad dressing and barbecue sauce make a big difference! Try with your favorite brands first, and then go from there. I've found some salad dressings to be too salty. Finally, add 1 tsp of meat tenderizer to shorten the marinade time and make the beef deliciously tender.

What a Dish!

I converted this into a crockpot recipe by making about 2/3 of the marinade, but cutting the Wor. sauce way down, to only about a teaspoon (because of the salt) and adding about 1/4 cup water. I used some round steaks and poured the sauce over them, added a small sliced red onion and a small bag of baby carrots. Cooked everything all day on low. Thickened the liquid at the end with a flour/water slurry, and served this with Garlic Red Mashed Potatoes and toasted Challah bread and butter. Good and really easy!