Teriyaki Steak Tips - Tri-tip steak tips are cooked to perfection and then topped with a thick and sticky homemade pineapple teriyaki sauce! A family favorite that everyone will love and is FAST and EASY to make!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: 30-Minute Meals
Cuisine: Beef
Servings: 4
Calories: 810kcal
Author: Averie Sunshine
Ingredients
Pineapple Teriyaki Sauce
1tablespoonolive oil
1tablespoongarlic paste OR 1 to 2 tablespoons finely chopped garlicor to taste
1tablespoonfreshly grated ginger OR 2 teaspoons dry ground gingeror to taste
8ouncecan crushed pineappleundrained
½cupreduced-sodium soy sauce
½cupwater
½cupapple cider vinegar
½cupbrown sugar*packed
¼cuphoney
1teaspoonsesame oil
¼teaspoonred pepper flakesor more to taste
1tablespooncornstarch
1tablespoonwater
Steak
2poundssirloin steak tipscut into 2-inch pieces
Kosher saltto taste
Freshly ground black pepperto taste
Sesame seedsoptional for garnishing
Scallionsoptional for garnishing
Instructions
Pineapple Teriyaki Sauce - Add the olive oil, garlic, and ginger to a medium saucepan and cook over medium heat for 1 minute.
Add the crushed pineapple and juice from the can, soy sauce, 1/2 cup water, vinegar, brown sugar, honey, sesame oil, red pepper flakes, and cook for 5 minutes.
To a small bowl, mix together the cornstarch and 1 tablespoon water to make a slurry.
Slowly pour the slurry into the saucepan, while whisking constantly for 1 minute.
Let the sauce simmer uncovered for 10 minutes, or until sufficiently thickened (it will thicken up more as it cools), and remove it from the heat; set aside. As sauce simmers, prep the steak.
Steak - Meanwhile, pat the steak tips with paper towels, and season with salt and pepper.
Add the steak to a hot, lightly oiled, heavy-bottomed skillet and cook for 2 minutes on each side to get a nice sear. You want the temperature on a kitchen thermometer to read 140 degrees for medium-rare.
Remove the steak from the heat, pour half of the pineapple teriyaki sauce over the tips, and stir to coat. Reserve the other half of the sauce for another recipe. Sauce will keep airtight in the fridge for at least 2 weeks.
Optionally garnish the steak tips with sesame seeds, scallions, and serve with rice, vegetables, or a salad. Steak tips will keep airtight in the fridge for up to 5 days.
Notes
*I use dark brown sugar for a richer flavor, but light brown sugar may be substituted.**Please note that Nutritional Stats are provided as a courtesy only and the values take into account using ALL the sauce (however only half is used in this recipe). Additionally, not every drop of sauce will be consumed and some will be lost to the pan or plating.