We’ve gathered 10 of the best sirloin tip recipes that are simple to make at home if you’re looking for something new to make with a sirloin tip steak.
A lean beef cut known as the sirloin tip is frequently braised or stewed. By marinating the meat, you increase its flavor and tenderness. Sirloin tips can be prepared to be just as tender and delectable as more expensive cuts of beef with a little finesse.
Sirloin Tip Steak with Mushroom Gravy
Steaks are fantastic, but as we all know, they can be quite pricey. That’s why you often reserve them for special occasions.
But did you know that you can still savor a top-notch steak without going over your spending limit?
Sirloin tip steak is the key!
This recipe yields tender, juicy, and grilled steaks as well as a mushroom gravy sauce that is jam-packed with umami.
It’s the perfect combination!
How Do You Cook a Sirloin Tip Steak?
Although you can cook this type of steak on the stove or in the oven, I prefer grilling.
- Preheat the grill to medium-high or 450 degrees Fahrenheit.
- Brush the grates with oil to avoid sticking.
- Melt the butter in the meantime in a sizable skillet over medium-high heat.
- It will take about 5 minutes to saute the shallots until they are transparent.
- Add the mushrooms, cover the pan, and cook for about five minutes, or until the mushrooms are a deep brown color.
- Set aside the shallots and mushrooms after transferring them to a plate.
- Turn up the heat to high and add a can of burgundy wine and beef broth to the skillet.
- The mixture should be brought to a boil and then cooked for an additional three-quarters of a minute.
- It’s time to cook the steaks now that your grill will be nice and hot!
- Add salt and pepper to the steaks, then grill them until they are done to your preference.
- Check them with a trustworthy meat thermometer; internal temperatures are listed in the table below.
- Allowing them to rest on a plate for at least five minutes will help redistribute the melted grilling juices.
- Now, back to the sauce. Add garlic and the remaining can of broth to the thickened sauce.
- For approximately 5 to 10 minutes, bring the mixture to a boil while stirring occasionally.
- When the mixture is thick, whisk in the flour. Stir in the shallots and mushrooms, and season to taste.
- You’re done when you pour the gravy over the steaks!
Internal Temperature of Cooked Steaks
To assist you in achieving your desired doneness, refer to this table. As you can see, cooking is quick, so keep an eye out for anything unusual.
A few seconds can make or break your steaks.
|Average Cook Time (per side)
|1 1/2-inch thick
|125 degrees Fahrenheit
|1 minute 30 seconds
|130 degrees Fahrenheit
|130 degrees Fahrenheit
Tips for the Best Steak
- The term “sirloin” is frequently used by butchers to refer to both sirloin tip and top sirloin (I’ll explain the distinction between the two later). Before making a purchase, be sure to specify the cut that you want!
- Slice thinly against the grain to avoid chewy steaks.
- Although it’s not necessary for this recipe, marinating the steaks beforehand will help them become more tender and flavorful. Balsamic vinegar and soy sauce, combined simply, work well.
- To prevent overcooking the exterior when grilling, bring the meat to room temperature first.
- Prior to serving, allow the steaks to rest for at least five minutes. As a result of cooking, the beef’s fats become liquid. Allowing it to rest gives the meat time to absorb and redistribute the juices.
The steak will become tough and dry if you cut it right away because the juices will simply ooze out of the meat.
However, while the meat is resting, you also don’t want to touch, press on, or prod it!
Is A Sirloin Tip Steak Tender?
The sirloin tip is located in the same area of the short loin as the round cuts. T.
He has a lean, low-fat section of the body, so it’s not the most tender.
However, it is situated at the fattiest part of the tip, making it the most tender among round steaks.
Having said that, the sirloin tip is still fairly good; I’d say moderately tender. It’s just not as juicy and tender as prime beef cuts.
The steak needs to marinate for 2 to 4 hours for the most tender meat possible.
You should also watch out for overcooking the meat. Overdone sirloin tip is tough, dry, and rubbery!.
So here’s a hint: never overcook sirloin tip steak.
Also, use a meat thermometer to test for doneness. It’s the easiest way to check!.
What Is the Difference Between Top Sirloin Steak and Sirloin Tip Steak?
A lean, boneless beef cut called a sirloin tip steak can be found close to the cow’s tail.
It is located directly above the “round” section, but because it is so close to the “short loin,” it is more tender than a round steak.
Despite the nearly identical names, top sirloin and sirloin tip should not be confused with one another. The former is leaner and tougher, which means it’s cheaper.
The largest muscle of the sirloin, which is an extension of the short loin, is used to make top sirloin steak.
Its name comes from its location at the top of the sirloin.
It is one of the best and most expensive cuts of beef because it is more tender and juicy.
It’s nearly impossible to choose just one side that complements sirloin steak, so let’s narrow things down to make it easier for you to make your choice.
Let’s begin with the option that is most obvious, at least to me. If you want to satisfy your taste buds with the most umami goodness possible, mashed potatoes are the classic side dish to steak.
It’s rich, creamy, and oh so decadent. Even the mushroom gravy sauce for the steak can serve as a sauce for the potatoes.
For a flavorful twist, try these Irish mashed potatoes.
If you want to make something that requires little work but gives you a lot of satisfaction, try a bowl of steamed white rice.
Serving the steak over a bed of plain rice won’t be an issue because both the steak and the gravy are already flavorful.
My favorite step is when I combine the extra sauce with the rice.
Choose roasted vegetables if you’re aiming for a low-carb meal. The majority of the work is done by the oven in this simple recipe.
The best part of this dish is that you get to choose the vegetables to roast.
You can’t go wrong whether you choose roasted Brussels sprouts and asparagus, potatoes and carrots, or cauliflower and broccoli.
Pour some red wine into those elegant wine glasses!
This pairing is so great because it improves the flavors of both the steak and the wine.
The wine’s sweetness and tang complement the steak’s rich, fatty flavors perfectly!
They’re definitely a match made in heaven.
- 2 1/2 pounds 2 1/2 sirloin tips, uncut
- 750 milliliters 750 burgundy wine
- 2 (14.5-ounce) 2 (14.5-ounce) cans of beef broth
- 4 4 Portobello mushroom caps, sliced
- 1/4 cup 1/4 butter
- 1 clove 1 garlic, chopped
- 1/2 teaspoon 1/2 dried thyme
- 1/4 teaspoon 1/4 salt
- 1/2 teaspoon 1/2 ground black pepper
- 1 1 shallot, finely chopped
- 2 tablespoons 2 all-purpose flour
- Preheat the grill to medium-high heat. Place the butter in a large skillet over medium-high heat. Once melted, saute the shallots until transparent. When the mushrooms have darkened, add them to the skillet and cover it for about 5 minutes. Remove the shallots and mushrooms and set them aside.
- Over the same skillet, pour a can each of burgundy wine and beef broth. Increase the heat and bring the mixture to a boil. Continue cooking until the mixture is reduced by a third.
- Grill the sirloin tips to your desired doneness. Season with salt and pepper to taste. Let the cooked steaks rest on a plate.
- Add the second can of beef broth and the garlic after the sauce has been reduced. Bring to a boil, then simmer for an additional five to ten minutes, or until the sauce thins out and resembles au jus.
- Add the flour and stir until desired thickness is achieved. Stir in the mushrooms and shallots and season to taste.
- Spoon over the gravy over the sirloin tips. Enjoy!