Easy Balsamic Glazed Steak Tips and Mushrooms

updated Aug 22, 2022
Easy Balsamic Glazed Steak Tips and Mushrooms
Beefy steak tips are marinated, seared, and served with mushrooms sautéed in balsamic vinegar.


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(Image credit: Joe Lingeman)

Maybe you’ve never heard of steak tips before, or maybe you’ve been eating them this whole time. I was introduced to the inexpensive cut by my husband’s New England-based family. It’s an inexpensive cut of meat that has a loose-grain texture, perfect for soaking up marinades like this soy and balsamic one that’s salty and tangy at the same time.

Throw some mushrooms into the pan after the meat’s ready, add some more vinegar and a touch of butter, and you’re left with a glossy sauce to drag each bite of steak through.

What Are Steak Tips?

Steak tips are cut from the various muscles around the sirloin and round. Also known as flap meat, it has a loose, long grain and is extremely beefy in flavor. It’s not as tender as, say, the tenderloin, but the loose grain also means that it soaks up flavorful marinades really well. Steak tips are best cooked at least medium-rare — any more rare and the meat is still quite tough and chewy.

Don’t have access to steak tips? Flank steak is a great substitute. If you can, buy the steak in large pieces and cut it yourself rather than buying steak that’s already cut into cubes.

(Image credit: Joe Lingeman)

Crowd the Pan!

When you usually sear meat, you don’t want to crowd the pan so that the meat gets a chance to brown. With this recipe, however, crowding is a good thing. The marinade contains sugar, which contributes to browning but also can burn easily.

Keeping the meat close together means that there’s less opportunity for the marinade to drip off into the bottom of the pan and burn. And don’t worry that the steak won’t be flavorful because it doesn’t brown as much — that’s the job of the marinade.

Easy Balsamic Glazed Steak Tips and Mushrooms

Beefy steak tips are marinated, seared, and served with mushrooms sautéed in balsamic vinegar.

Serves 4

Nutritional Info


For the steak:

  • 1 1/2 pounds

    sirloin steak tips, flap meat, or flank steak, cut into 3-inch pieces

  • 1/4 cup

    tamari or soy sauce

  • 2 tablespoons

    vegetable oil

  • 2 tablespoons

    balsamic vinegar

  • 1 tablespoon

    granulated sugar

  • 2 cloves

    garlic, minced

  • 1 teaspoon

    Dijon mustard

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

For the mushrooms:

  • 2 tablespoons

    vegetable oil

  • 1 pound

    cremini mushrooms, halved or quartered if large

  • 2 tablespoons

    balsamic vinegar

  • 2 tablespoons

    unsalted butter

  • Coarsely chopped fresh parsley leaves, for garnish (optional)


  1. Marinate the steak: Place the steak in a single layer in a 9x13-inch baking dish or in a resealable gallon plastic bag; set aside. Whisk the remaining ingredients in a small bowl until the sugar is dissolved. Pour over the steak and turn the steak to coat. Cover the baking dish or seal the bag, and refrigerate at least 1 hour or up to 4 hours.

  2. Cook the steak and mushrooms: Heat the oil in a large frying pan over medium-high heat until shimmering. While the oil is heating, remove the steak from the marinade and pat dry with paper towels. Add the steak pieces to the pan (it's okay to crowd the pan as long as they're in a single layer) and sear until browned and the thickest piece registers 120°F to 125°F for medium-rare steak, 3 to 4 minutes on each side. (Or cook to 130°F to 135°F for medium steak, and 140°F to 145°F for medium-well steak — add a minute or two for every 10 degrees needed.) Transfer to a serving platter and set aside in a warm place or cover loosely with aluminum foil.

  3. Add the mushrooms to the pan and cook, stirring occasionally and adjusting the heat if needed, until tender, about 5 minutes — they will release a lot of liquid. Add the vinegar and simmer 1 minute. Remove from the heat, add the butter, and stir until melted and the sauce in the pan is glossy. Taste and season with salt and pepper as needed. Pour over the steak, top with the parsley if desired, and serve.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Marinade: The marinade can be made and stored in an airtight container in the refrigerator for up to 2 days. Rewhisk before using.