If you’re looking for a comforting yet impressive dinner that’s surprisingly easy to pull off, this Steak Tips With Roasted Potatoes and Asparagus Recipe is exactly what you need. I love how the tender sirloin steak cubes soak up the garlic and Worcestershire marinade, giving each bite a delicious punch of flavor. Pairing that with crispy roasted baby potatoes and tender asparagus makes for a perfectly balanced plate that works great any night of the week or even for weekend guests.

What really makes this Steak Tips With Roasted Potatoes and Asparagus Recipe stand out for me is how the roasting method brings out the natural sweetness in the baby potatoes and asparagus, while the steak stays juicy and flavorful. It’s also a dish you can customize super easily—adding mushrooms or extra herbs—and still come out with a meal that feels like a warm kitchen hug. Trust me, once you make this, you’ll want to add it to your regular rotation.

Ingredients You’ll Need

These ingredients all come together beautifully to create layers of flavor and texture without being complicated. When shopping, look for fresh, firm baby potatoes and fresh asparagus with bright green tips to get the best results. And if you can get good quality sirloin steak, that really elevates the dish.

Sirloin steak: Choose sirloin for good flavor and tenderness when cut into cubes.
Worcestershire sauce: Adds depth and a slight tang to the marinade.
Balsamic vinegar: Balances the flavors with a touch of sweetness and acidity.
Garlic cloves: Fresh minced garlic packs a big punch, essential for that savory aroma.
Kosher salt: Use to season generously, it really helps bring out the flavors.
Freshly ground black pepper: Adds a nice subtle heat.
Dried oregano: Gives an earthy, herbaceous note.
Onion powder: Rounds out the flavor without overpowering.
Smoked paprika: Adds a smoky depth that’s subtle but noticeable.
Unsalted butter: For searing the steak and enriching the veggies.
Baby bella mushrooms: Sliced and cooked alongside steak for an extra layer of texture.
Extra virgin olive oil: Perfect for roasting the potatoes and asparagus.
Baby potatoes: Halved for quicker roasting and crispiness.
Asparagus: Trimmed ends ensure tenderness and avoid woody bites.

Variations

I love tweaking this Steak Tips With Roasted Potatoes and Asparagus Recipe depending on the season or what I have on hand. Feel free to swap in your favorite veggies or switch up the marinade spices to make it your own.

Variation: Sometimes, I add red pepper flakes for a little heat. It gives a nice kick without overpowering the savory steak flavor.
Vegetable swap: If asparagus isn’t in season, roasted green beans or broccolini work equally well.
Make it dairy-free: Skip the butter and use olive oil instead to keep it vegan-friendly when making the roast veggies.
Slow cooker version: For busy days, marinate the steak tips and cook them low and slow in the crockpot, then roast potatoes and asparagus separately to preserve crispiness.

How to Make Steak Tips With Roasted Potatoes and Asparagus Recipe

Step 1: Marinate the Steak Tips for Maximum Flavor

Start by cutting your sirloin into 1-inch cubes, then toss them in a bowl with Worcestershire sauce, balsamic vinegar, minced garlic, kosher salt, black pepper, dried oregano, onion powder, and smoked paprika. Let them marinate for at least 30 minutes, but if you have time, a couple of hours in the fridge really amps up the flavor. I usually multitask here—set a timer and prep the potatoes next.

Step 2: Roast Baby Potatoes Until Crispy and Tender

Preheat your oven to 425°F (220°C). Toss the halved baby potatoes with olive oil, salt, and pepper, then spread them out on a baking sheet in a single layer. Roast them for about 25-30 minutes, shaking the pan halfway through to ensure even crisping. I like to give them a quick poke with a fork near the end to check tenderness—they should be golden on the outside and soft inside.

Step 3: Cook the Steak Tips and Mushrooms in Butter

While the potatoes roast, melt half the butter in a large skillet over medium-high heat. Add the marinated steak tips and sear them until they develop a nice crust, about 3-4 minutes per side depending on your preferred doneness. Toss in the sliced baby bella mushrooms about halfway through and stir occasionally. The butter adds richness and helps caramelize both steak and mushrooms beautifully. Just be careful not to overcrowd the pan so everything browns evenly.

Step 4: Roast the Asparagus Until Tender-Crisp

Once the potatoes are about halfway done, add the trimmed asparagus to another baking sheet. Drizzle with olive oil, season with salt and pepper, then roast for 10-12 minutes until the asparagus is tender but still has a little bite. I love how this timing means everything finishes around the same time so you can serve all hot and fresh.

How to Serve Steak Tips With Roasted Potatoes and Asparagus Recipe

A white scalloped plate on a white marbled surface holds three main layers of food. On the left, there are golden-brown roasted potato halves with a slight crispy texture, sprinkled with black pepper and bits of green herbs. In the middle, there are dark brown, glossy beef cubes mixed with browned mushroom slices, garnished with chopped green herbs. On the right side, there is a small pile of roasted green asparagus with grill marks. A golden fork sticks into one of the beef cubes. The setting includes a soft white cloth partially under the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually top this dish with a sprinkle of fresh parsley or chopped chives to add a pop of color and a little freshness. A squeeze of lemon over the asparagus just before serving brightens everything up and balances the richness from the steak and butter. If you have some grated Parmesan, that’s also a lovely finishing touch.

Side Dishes

This meal really stands on its own, but when I’m in the mood to make it a heartier feast, I like pairing it with a simple mixed green salad with a light vinaigrette. Creamy horseradish sauce or garlic aioli on the side also works wonders if you want to jazz it up.

Creative Ways to Present

For dinner parties, I love plating the steak tips on a big wooden board surrounded by roasted potatoes and asparagus, so everyone can dig in family-style. Garnishing with edible flowers or microgreens elevates the presentation without adding fuss. Plus, serving it family-style makes the meal feel warmer and more inviting—perfect for those cozy nights.

Make Ahead and Storage

Storing Leftovers

I always store leftovers in airtight containers in the fridge within two hours of cooking. The steak tips keep their flavor nicely, and the roasted potatoes and asparagus retain their texture if you gently reheat them. Just keep the veggies separate from the steak if you can—it helps keep everything tasting fresh.

Freezing

I’ve frozen cooked steak tips successfully, but I prefer to freeze the steak and veggies separately before cooking if I plan ahead. Cooked roasted potatoes and asparagus don’t always freeze well because the texture changes. If you do freeze leftovers, be sure to thaw them slowly overnight in the fridge for best results.

Reheating

To reheat leftovers, I gently warm the steak tips in a skillet over medium-low heat with a little butter or olive oil to keep them from drying out. The roasted potatoes are best refreshed in a 400°F oven for about 10 minutes to bring back their crispiness, while asparagus reheats quickly using a microwave or sauté pan. Avoid overcooking when reheating to keep everything tender.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely! While sirloin is great for steak tips because it’s tender and flavorful, you can also use ribeye, strip steak, or even flank steak. Just keep in mind that cooking times and marinade absorption might vary slightly depending on the cut’s thickness and fat content.
How do I know when the steak tips are done?

The best way is to use a meat thermometer—aim for 135°F for medium-rare and about 145°F for medium. If you don’t have one, cook until the steak tips develop a brown crust and feel slightly firm but still have some give when pressed.
Can I prepare this recipe gluten-free?

Yes, just make sure to use gluten-free Worcestershire sauce, as some brands contain gluten. The rest of the ingredients like vinegar, spices, steak, veggies, and butter are naturally gluten-free.
What’s the best way to keep asparagus from getting mushy?

Trim the woody ends and roast or sauté asparagus just until tender-crisp. Overcooking is the main cause of mushiness, so keep an eye on the cooking time and test with a fork near the end.
Can I make this recipe ahead of time?

You can marinate the steak tips a day ahead to deepen the flavor. The potatoes and asparagus are best roasted the day of to keep their texture, but you can prep and chop everything in advance to save time.

Final Thoughts

This Steak Tips With Roasted Potatoes and Asparagus Recipe has become one of those dishes I turn to when I want something satisfying but not complicated. I hope you enjoy making it as much as I do—it’s a recipe that feels special without requiring hours in the kitchen. Try it out on your next dinner night, and I bet it’ll become a favorite in your household too!