Become a Better Cook in 4 Days!

A delicious marinate for steak that yields perfectly seasoned, tender and juicy Steak Tips with Caramelized Onions!

Steak Tips with Caramelized Onions

At our house, we eat chicken or fish probably 99% of the time – but lately we’ve been on a bit of a steak and potatoes kick!  Sometimes, the craving strikes for a juicy burger or steak – and these Steak Tips with Caramelized Onions are a delicious way to satisfy any red meat craving!

My husband Jack developed this recipe for steak tips with caramelized onions many years ago after working in a restaurant where the tips were among the most popular items on the menu.  It has a ketchup-based marinade that combines sugar, red wine vinegar, Worcestershire sauce and A-1 Sauce with the ketchup for added flavor.  The combination of flavors makes a really fantastic marinade for beef!  And, if you are using a less expensive cut of beef for your tips – you can also add in some Coca-Cola to the marinade which lends even more flavor, plus it helps to tenderize a tougher cut of beef!


Steak Tips with Caramelized Onions

And, a bit more about which cuts of beef to use when making these steak tips with caramelized onions…we recommend a really good cut of meat like sirloin or rib eye.  (We used rib eye for the photos show here; it happened to be on sale at the market!)  Whichever you choose – just look for nice marbling (thin lines of fat) throughout the meat, which will result in tender tips.

Topped with simple and delicious caramelized onions and served along with our Parmesan Truffle Fries – dinner is ready!

You may enjoy these other Steak recipes:


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sirloin Steak Tips - A Family Feast

Steak Tips with Caramelized Onions

  • Prep Time: 8 hours
  • Cook Time: 6 mins
  • Total Time: 8 hours 6 minutes
  • Yield: 4 servings


Using Coca Cola is a commonly-used ingredient in steak marinades and it helps tenderize the beef. But – if you use a really good-quality cut of beef, it is not necessary and water can be used. (For our rib eye tips, we used water.)


For the Marinade

  • 1 cup ketchup
  • ½ cup Coca-Cola or water (see note)
  • ½ cup sugar
  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • ½ cup Worcestershire sauce
  • ½ cup A-1 Sauce
  • 1½ tablespoons freshly ground black pepper

Other Ingredients

  • 2 pounds sirloin or rib eye trimmed and cut into large cuts as big as 2 to 3 inches square
  • 1 large onion, cut into thick strips vertically
  • 1 tablespoon butter
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon sugar


  1. In a medium sauce pan, place all marinade ingredients and bring to a boil, then reduce heat and gently simmer for 5 minutes. Remove from heat and cool completely.
  2. Trim any gristle or large pieces of fat from beef. Cut into large pieces; about 2-3 inches square. Place cut beef in a zip lock bag. Pour cooled marinade over beef, seal and marinate 8-24 hours.
  3. In a medium sauté pan over low heat melt butter in olive oil and place onions, salt, pepper and sugar and cook stirring occasionally for 30-40 minutes until onions are caramelized but not cooked down too much. Start cooking tips as the onions get close to finishing.
  4. When you are ready to grill, drain all marinade and heat a ribbed grill pan over extremely high heat or heat your outdoor BBQ grill to the highest setting.
  5. Lightly oil or spray pan or grill and place beef onto grill or pan not touching each other and cook untouched for 2-3 minutes (Depending on how thick they are and how hot your grill or stove gets, the timing will need to be monitored). If you are not certain, cut into one and check for doneness. Turn once and cook for another 1-2 minutes for medium rare. Remove to a platter and serve with the caramelized onions.


Steak Tips with Caramelized Onions

Steak Tips with Caramelized Onions

Featured in this Steak Tips with Caramelized Onions post

  • Share
  • Pin
  • Tweet
  • Email
  • Meet The Author: Martha

  • Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe rating

    What type of comment do you have?

    This site uses Akismet to reduce spam. Learn how your comment data is processed.


  • Joyce wrote:

    Oh, man, this sounds heavenly! I’m going to have to make these for my personal Thanksgiving dinner, not wanting to roast a turkey this year.

    Thank you so much for what appears to be something so delicious, everyone around me is going to be wiping the drool off their chins!

    • Martha wrote:

      Thanks Joyce – we hope you all enjoy the recipe!

  • Traci wrote:

    Used Ribeye and no coke. Marinated since yesterday. Had for dinner tonight delicious! I sautéed fresh mushrooms separate and then combined them with the onions at the end. Mmmmmm. Everyone loved it even the 7 year
    Thanks!! Will make this again for sure.

    • Martha wrote:

      So glad you enjoyed the recipe Traci!

  • Lovefam6 wrote:

    Is there any way to do this in the oven? I destroy everything I do on the grill, plus I have an almost toddler who refuses to stay inside as I’m going in and out when I’m trying to grilll, lol. This looks delicious but I need an oven or crockpot variation.

    • Martha wrote:

      Hi! The instructions are written for an outside grill OR a stove top grill pan – so that is an option for you too if you need to stay inside the house! You won’t get the same results in a crockpot so I wouldn’t recommend that at all. For the oven – you could try broiling the tips at a high temp. Depending on the temperature of your oven and the size you cut the tips, it would take only a few minutes on each size under a hot broiler. Hope that helps!

  • Yvonne McGinn wrote:


    • Martha wrote:

      Thanks Yvonne! So glad you enjoyed the recipe!

  • Amy wrote:

    Wow, what a great meal! My husband says he can’t remember a better one!! Thanks for sharing both recipes.

    • Martha wrote:

      Thanks Amy! We’re glad you both enjoyed the recipes!

  • Laci wrote:

    Hi! Did you end up trying it again with the sirloin? How did it turn out? Which cut do you prefer using? Thanks!

    • Martha wrote:

      Hi Laci – We did and it was delicious! Both cuts are good – so depending on your budget you can’t go wrong with either cut. Hope you enjoy the recipe!

  • Ashley wrote:

    Do you this this would be a good marinade for chicken?

    • Martha wrote:

      Hi Ashley – We haven’t used it for chicken ourselves and my initial thought is that it might be too ‘strong’ of a flavor for boneless skinless chicken …but for skin-on chicken – maybe. If you try it, please let us know how it comes out!

  • Mary wrote:

    I made this last night with the truffles potatos. It was delicious. Thank you for the recipe.

    • Martha wrote:

      Thanks so much Mary! We’re very glad you enjoyed the recipe!

  • John wrote:

    Hmmmm…… Just curious. Sirloin tip steaks are a very lean cut of meat. Cook them quickly on high heat without a long (24 hr) marinade, and you will only get shoe leather as a result. Possibly tasty shoe leather, but very tough. I am not sure about rib eye, but as this is generally fairly well marbled, the tip might also be fatty, so this recipe may work with rib eye tips. I see some comments indicating they had very tough results. I hope if they try this again, they do not do it with sirloin tips. Have you ever tried this recipe with sirloin tips? I am going to try this recipe, with sirloin tips, but after searing the steak and carmelizing the onions, I will add some beef broth and possibly some wine and let it reduce somewhat and them let it simmer. I will probably add some corn starch at the end to thicken up the liquid. Sounds great, but I will let you know.

    • Martha wrote:

      Great questions John! It’s been a while since we made this recipe…we have some sirloin tips in our refrigerator so we’re planning to re-test the recipe this week to make sure that we aren’t leading our readers astray by suggesting sirloin tips. (We will update the recipe if needed.) Thanks for taking the time to write to us today!

    • John wrote:

      Woops! Missed the whole marinade part, even though I re-read three times – but late at night, you gotta believe me! Sorry about that.

      • Martha wrote:

        No worries John! We’re excited to have steak tips this week anyway! Hope you enjoy the recipe!

  • TLe wrote:

    I cooked it over the stove and also didn’t put in any steak sauce, hopefully that didn’t change the flavor too much. It was delicious in the end, thanks!

    • Martha wrote:

      Glad you enjoyed the recipe!

  • A Family Feast ® is a registered trademark of A Family Feast, Inc. All content, including recipes, text, visual elements, and photographs are copyright © A Family Feast, Inc. 2012-2020, unless otherwise stated. All rights reserved.