Name: Steak Tips With Roasted Potatoes and Asparagus Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1–2 pounds sirloin steak, cut into 1-inch cubes; 3 tablespoons Worcestershire sauce; 1 tablespoon balsamic vinegar; 3 garlic cloves, finely minced; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 teaspoon dried oregano; 1/2 teaspoon onion powder; 1/2 teaspoon smoked paprika; 1/4 cup unsalted butter, divided (plus more as needed); 1 cup sliced baby bella mushrooms, rinsed and patted dry; 2 tablespoons extra virgin olive oil; 2 cups halved baby potatoes; 1/2 lb asparagus, ends trimmed

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If you’re craving a hearty, comforting meal that’s simple to pull together, this Steak Tips With Roasted Potatoes and Asparagus Recipe is pure magic. I love how the tender sirloin steak cubes soak up a savory marinade while the roasted potatoes get crispy on the outside and fluffy inside—paired with just-right asparagus for a pop of freshness. There’s something so satisfying about this combo, especially when you want a meal that’s both elevated and easy enough for any weeknight.

This recipe shines because it balances flavors and textures perfectly. The Worcestershire and balsamic vinegar marinade gives the steak a deep, tangy flavor while the garlic and smoked paprika add that subtle smoky warmth I’m always chasing in savory dishes. Plus, the butter and mushrooms in the pan turn the steak tips into something rich and decadent. Trust me, once you try these Steak Tips With Roasted Potatoes and Asparagus Recipe, it’ll become a go-to for both casual dinners and special occasions.

Ingredients You’ll Need

To make this dish sing, you’ll want fresh, quality ingredients that really complement each other. The beauty of this recipe is how approachable the ingredient list is—nothing too fancy or hard to find, just good basics that pack a punch when combined.

Sirloin steak: Cubed steak tips work best for quick, even cooking and tender bites.
Worcestershire sauce: Adds an umami-rich depth that pairs beautifully with beef.
Balsamic vinegar: Just a touch to balance the flavors with a bit of tang.
Garlic cloves: Fresh minced garlic amps the dish up with its aromatic punch.
Kosher salt: Essential for seasoning and bringing out all the flavors.
Freshly ground black pepper: Adds gentle heat and earthiness to the steak.
Dried oregano: A classic herb that gives a subtle Mediterranean flair.
Onion powder: Rounds out the savory profile without overpowering.
Smoked paprika: Imparts smoky warmth that makes the dish irresistible.
Unsalted butter: Divided for richness—used both in the steak and veggies.
Baby bella mushrooms: They soak up all the buttery goodness when sautéed.
Extra virgin olive oil: For roasting the potatoes and asparagus perfectly.
Baby potatoes: Halved to roast crispy and golden with a tender interior.
Asparagus: Fresh, trimmed, and roasted to add a vibrant, healthy crunch.

Variations

I like mixing things up depending on the season or mood—feel free to tweak this recipe to what you love most. That’s the fun of cooking: making a recipe your own and discovering your favorite twist.

Add chili flakes: I sometimes throw in a pinch of red pepper flakes for a little heat. It gives this dish a nice kick without overpowering the other flavors.
Switch the mushrooms: If baby bella isn’t available, cremini or even shiitake mushrooms work wonderfully.
Swap asparagus for green beans or broccoli: When asparagus isn’t in season, these veggies provide a similar crunch and color.
Make it gluten-free: Just double-check Worcestershire sauce ingredients to avoid gluten, and you’re set.
Use chicken or pork: If you’re not in the mood for beef, this marinade works well on chicken thighs or pork tenderloin tips too.

How to Make Steak Tips With Roasted Potatoes and Asparagus Recipe

Step 1: Marinate the steak tips

Start by tossing your sirloin cubes with Worcestershire sauce, balsamic vinegar, minced garlic, oregano, onion powder, smoked paprika, salt, and pepper. I like to do this step at least 30 minutes before cooking, even up to a few hours if I have the time, so the flavors really get cozy with the meat. Just keep it covered in the fridge—this step makes all the difference in your final flavor!

Step 2: Roast the potatoes and asparagus

While your steak is marinating, preheat your oven to 425°F (220°C). Toss the halved baby potatoes with olive oil, salt, and a little pepper on a baking sheet. After roasting them for about 20 minutes, add the asparagus tossed in olive oil and a pinch more salt alongside the potatoes, then roast everything for another 10-15 minutes until the potatoes are golden and tender and asparagus is crisp-tender. Keep an eye on them so that everything finishes roasting nicely at the same time.

Step 3: Cook the steak tips and mushrooms

While veggies roast, melt half the butter in a large skillet over medium-high heat. Add the marinated steak tips in a single layer—avoid crowding the pan to get a nice sear. Cook about 3-4 minutes per side until browned and cooked just to your liking (medium-rare is my personal favorite). Remove the steak and set aside. Then, add the remaining butter and mushrooms to the pan, sautéing until the mushrooms turn golden and soak up all that buttery flavor—this usually takes 5-7 minutes. Toss the steak back in to coat everything together for a minute more.

How to Serve Steak Tips With Roasted Potatoes and Asparagus Recipe

A white scalloped plate holds three distinct layers of food arranged side by side on a white marbled surface with a white cloth underneath. On the right, there is a bundle of green roasted asparagus spears with a slightly charred texture. In the center, there are several golden brown roasted halved potatoes sprinkled lightly with black pepper and small green herb bits. On the left, there are bite-sized pieces of dark brown seared beef mixed with some mushrooms, garnished with chopped green herbs. A gold fork with one piece of beef pierced sits atop the potatoes. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish this dish with a sprinkle of freshly chopped parsley or thyme to add a bright herbal note. Sometimes a little lemon zest over the asparagus makes the whole plate pop, giving you a lovely fresh aroma that pairs beautifully with the savory steak.

Side Dishes

While the potatoes and asparagus feel like enough, I like to serve this with a simple side salad dressed with a light vinaigrette or some crusty garlic bread to soak up any buttery juices leftover on the plate—makes it feel like an actual celebration meal.

Creative Ways to Present

For those dinner guests or date nights, plate the steak tips with mushrooms on a wooden cutting board or a warm stoneware plate, arranging roasted potatoes and asparagus neatly alongside. You can drizzle a little extra melted butter mixed with fresh herbs on top for a fancy finish. It’s simple but looks impressive and feels like you truly put love into the meal.

Make Ahead and Storage

Storing Leftovers

I usually pop leftovers into an airtight container and keep them in the fridge for up to 3 days. The flavors actually meld more after a day, but be sure to store the steak and veggies together to keep everything moist and flavorful.

Freezing

If you want to freeze, I recommend freezing the steak tips and potatoes separately from the asparagus, as asparagus doesn’t freeze as well and can get soggy. Wrap everything tightly, and your steak tips and potatoes should keep nicely for up to 2 months.

Reheating

To bring leftovers back to life, I reheat the steak tips gently in a skillet over medium heat with a little splash of water or broth—this keeps the steak tender. Potatoes reheat best in the oven or toaster oven to maintain crispiness, and asparagus I usually steam briefly or eat cold in a salad.

FAQs

Can I use other cuts of steak for this recipe?

Yes! While sirloin is tender and cooks quickly, you can use ribeye or strip steak cut into cubes too. Just keep an eye on cooking times, as fattier cuts may cook faster or release more juices.
How do I know when the steak tips are done?

Look for a nice browned crust on all sides—steak tips usually cook in about 3-4 minutes per side for medium-rare. If you have a meat thermometer, aim for an internal temperature of 130-135°F for medium-rare.
Can I make this recipe gluten-free?

Absolutely! Just check that your Worcestershire sauce is gluten-free (some brands contain gluten), and use gluten-free seasonings. All other ingredients are naturally gluten-free.
What’s the best way to reheat leftovers without drying the steak?

Reheat steak tips gently in a skillet over medium heat with a splash of water or broth, covering the pan to retain moisture. Avoid the microwave if possible, as it can dry out the beef quickly.
Can I prepare this recipe for meal prep?

Yes, this Steak Tips With Roasted Potatoes and Asparagus Recipe stores well and is great for meal prep. Just keep veggies and steak portions divided to maintain texture and flavor when reheating.

Final Thoughts

This Steak Tips With Roasted Potatoes and Asparagus Recipe is one of those meals that feels like a special treat but is totally doable any night of the week. I keep coming back to it because it hits all the right notes: juicy, flavorful steak, perfectly roasted veggies, and buttery mushrooms that feel indulgent without a fuss. I hope when you try it, it brings a little extra warmth and happiness to your table, just like it does in mine.