Grass Fed Ginger Sirloin Tip


I made this dinner for Chris on a whim.  It was my attempt at bringing some warm flavors to our plates in the middle of December. Its sweet, spicy and tart simultaneously.  It’s sure to warm up even the chilliest of winter evenings.  In case your taste buds didn’t get the memo yet, this recipe is about to give them a nice little exotic vacation.


Grass Fed Ginger Sirloin Tip
Prep time
Cook time
Total time
Serves: 2 Servings
  • 16 oz Grass fed strip loin or sirloin steak
  • 3 Tbsp unfiltered/ cold pressed extra virgin olive oil
  • 2 inch square of ginger peeled and sliced
  • 4 crushed garlic cloves
  • ¼ cup coconut aminos liquid
  • ¼ tsp ground pepper
  • ½ Tbsp organic agave syrup
  1. Whisk together coconut aminos, olive oil, crushed garlic cloves, and pepper until combined to form marinade.
  2. Place steak in an oven safe dish.
  3. Pour liquid marinade over steak.
  4. Place ginger around and on top of steak.
  5. Cover steak and marinade mixture and allow to sit for 15 min. Preheat oven after first 15 min rotation. Turn steak over to other side and allow to sit for an additional 15 minutes. (30 min total)
  6. Pour off some of the marinade, allowing a grazing of liquid along the bottom of the baking dish in addition to the slices of ginger.
  7. Place into 425 degree oven for 25 min and/or until internal temperature reaches 180 degrees for medium/well (with food thermometer).
  8. If you choose, the last 3-5 minutes change oven setting to broil to obtain a caramelly crust on steak.
  9. Remove steak from oven and allow to rest for 20 min. This will allow juices to remain in meat once cut.
  10. Enjoy this delicious steak cut in slices over our sweet and sour stir veggie fry with jasmine rice.