Grilled Sirloin Tips with Coffee-Bourbon BBQ Sauce

Last Updated on April 28, 2020

During a camping trip, Chef Yankel—leaning over the fire, making his morning coffee—was inspired by the bitter, nutty aroma of the roasted coffee mixed with the smell of the wood smoke. With the addition of some vinegar and brown sugar, a thick, sweet barbecue sauce that perfectly complements grass-fed steak tips was borne.

Grilled Sirloin Tips with Coffee-Bourbon BBQ Sauce

3.63 from 120 votes
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Protein: Beef
Cut: Steak Tips
Diet: Dairy Free, Gluten Free
Course: Main Course
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 2 people


  • 1 pkg ButcherBox Steak Tips, premium / sirloin
  • 2 12" bamboo skewers

Coffee-Bourbon BBQ Sauce Marinade

  • 4 cloves garlic minced
  • 1 small onion small dice
  • ¼ c blackstrap molasses
  • ½ c brown sugar
  • ½ c sherry vinegar
  • ¼ c brewed coffee
  • ¼ c bourbon
  • 1 c tomato sauce
  • 2 tsp olive oil
  • 1 tsp kosher salt
  • ½ tsp ground black pepper


  • 1 bunch green onions thinly sliced


  • Soak skewers in water for 30 minutes before cooking.

Coffee-Bourbon BBQ Sauce Marinade

  • In small saucepan, add olive oil. Once oil is hot, add garlic and onions, and sauté on medium heat until translucent.
  • Add brown sugar and molasses and stir until melting. Add sherry vinegar, coffee, bourbon kosher salt and ground black pepper, then reduce by half.
  • Add tomato sauce and simmer for 20 minutes, stirring occasionally.
  • Cool sauce completely.


  • Marinate steak tips in sauce for 5 minutes.
  • Place tips on skewers. Remove any excess marinade.
  • Preheat grill. If using open flame, wait for flames to die down. Right before grilling, make sure grill surface is extremely hot, then rub it down with an oil-soaked rag – we advise using tongs to hold the rolled-up rag.
  • For medium, place Sirloin Steak Tips at 45° angle across hottest part of the grill grates, then grill for 5 minutes per side, while rotating 90° every 2 ½ minutes. Keep your meat moving to ensure that it cooks evenly. Remove from grill when meat thermometer inserted into thickest part reads 130°F.
  • Rest for at least 8 minutes.
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Yankel Polak is the Head Chef at ButcherBox.