My air fryer steak tips are marinated with a variety of seasonings and balsamic vinegar for maximum flavor. Cook them in about 15 minutes for an easy weeknight dinner!
Trim steak of fat and cut into roughly 1 inch cubes, set aside. In a bowl make marinade and then toss the steak tips into the marinade, rubbing to coat all of the meat. You may also toss into a baggie if you prefer less mess. Let sit at room temperature for 15-30 minutes (up to 4 hours refrigerated)
Preheat the air fryer to 400 degrees F. I love my Breville SmartOven, because of its larger capacity, if using a smaller air fryer you may need to make it in batches.
Spray the bottom of the air fryer basket with oil or place silicone liner down. Spread the meat in an even layer on the bottom of the tray, if necessary, cook in two batches.
Cook beef tips for 7-9 minutes depending on desired doneness. Check on them, turning and cook for another 3 minutes or so. Remove from air fryer, place on dish, cover and let rest 5-10 minutes before serving.
If desired, add some asparagus or broccoli (chopped small) tossed in a little olive oil and sprinkled with salt and pepper for the last 3-4 minutes of cooking. Just push the meat to the side.
Notes
Stovetop Steak Tips
Heat a heavy bottomed skillet (a cast iron pan would be great) over medium-high heat and add 1-2 tablespoons high heat oil (Avocado or Grapeseed oil work best under high heat).
Then add ⅓ of the steak tips at a time, letting brown on one side before stirring to brown the other side.
Brown about 3 minutes on the first side, then 1-2 minutes on the other side. Remove and cover, repeating with remaining steak bites until done. Allow meat to rest covered 5-10 minutes.
Air Fryer Steak Tips with Garlic Butter sauce
Sauté some 1-2 cloves of minced garlic in 2-3 tablespoons of butter for 1 minute, then pour the garlic butter sauce over the steak tips, for the perfect air fryer steak.Fresh Tips
For even less clean up, use a plastic storage bag for the marinade. Simply discard once the beef is cooking.
Don’t be tempted to overcrowd the basket! It’s better to cook in batches — the circulating heat will ensure a nice crispy and charred outer layer.