The process of purchasing and preparing a great steak is made simpler by understanding the difference between the parts of the bison carcass from which your meat is sourced.
Seven of a carcass’s eight primary sections, also known as primal cuts, produce individual cuts that are tender enough to be sold as steaks. The highest-quality steakhouse cuts come from the rib, short-loin, and sirloin. However, other parts of the animal, such as the chuck, plate, flank, and round (hind quarter), also produce tender and flavorful steaks.
In the upcoming newsletters, we’ll review cuts from each area of the carcass and offer preparation advice so you can enjoy every bite.
About Our Sirloin Tip Steak Recipe
This recipe is for thinly sliced sirloin tip steak. The actual cooking takes little time and requires little skill, but a tenderizing process and flavorful marinade are crucial.
The prepared steak, when cut into strips, tastes great in salads, fajitas, rice bowls, and sandwiches.
Beef Sirloin – Top vs Tip
When referring to beef steak, there is some ambiguity surrounding the use of the term sirloin.
Despite having the same name, sirloin tip steak and top sirloin steak are two very different cuts of meat. The cause is that they originate from two anatomically distinct areas of the animal, one of which is heavily utilized for support and movement and the other of which performs less work.
- Top sirloin steak, also known as cap off or simply sirloin steak, is a relatively expensive, tender, and lean cut of sirloin.
- Known as round tip steak, tip steak, or knuckle steak, sirloin tip steak is a tough, lean cut of beef from the round primal.
Sirloin Tip Steak Cooking Methods
Sirloin tip must either be cooked slowly for a long period of time (ideally braised), or quickly at a high temperature, which only works if the meat has been thinly sliced.
The first technique aims to gradually dissolve the copious connective tissue that causes the cut’s toughness until the meat is tender.
The second technique aims to quickly sear the surface and quickly rewarm the meat without drying it out. Therefore, try to buy thin cut tip steak that has been blade tenderized for stovetop cooking or grilling. If not, pound it thin with a meat tenderizer so as to break up some of the connective tissue.
A steak that has been “blade tenderized” has been mechanically treated by being run through a machine with pointed needles or blades. These pierce the skin and disintegrate the muscle and connective tissue, making the meat slightly more tender.
How to Cook Sirloin Tip Steak on the Stove or Grill
Prep & marinate. If the steak was not already blade-tenderized, be sure to use a meat tenderizer mallet. Mix a marinade and coat the sirloin tip well. For at least six hours and up to twenty four, marinate covered in cold water. This cut of beef really benefits from a prolonged marination.
Quick sear. Bring the steak to room temperature before you cook it. Discard the marinade and lightly season with salt and pepper. Once hot, sear the sirloin tip for 1 to 2 minutes on each side in a grill pan or cast iron skillet for 2-3 minutes. Instead, preheat your outdoor grill to medium-high and cook the food for 1 to 2 minutes per side.
Rest & slice. Because this is a thin cut, a few minutes of rest will be sufficient. As a last resort, cut the steak against the grain for a more tender and chewable bite.
Salads. This is our preferred method for consuming the cooked sirloin tip strips, whether it be in Caeser salads or dishes with Asian influences.
With a side vegetable. Slice an avocado quickly, add some olive oil, toasted sesame seeds, and green onions for a light lunch.
Sandwiches, wraps, tacos. Use crunchy vegetables with a light coating of rice vinegar and sesame oil, such as cucumber, cabbage, julienned carrots or radishes, to complement the Asian flavors of the steak marinade.
Rice or noodle bowls. Steamed rice or boiled rice noodles should be combined with the sirloin tip, along with any fresh or cooked vegetables (such as these snow peas or these broccolini), and hoisin sauce.
TIP: Even after the sirloin tip has been cut against the grain, a light marinade can still improve flavor. If you intend to add it to cold dishes like salads, wraps, cold vermicelli, etc., then this is useful. We frequently combine a little extra marinade in the recipe card, set it aside (in the refrigerator) until needed, and then stir the rested steak bits into it.
Sauces that Work Well with Thin Sliced Beef Sirloin Tip Steak
The sauces suggested below will give the cooked sirloin even more richness if you use a different marinade for the steak (like this one with beer), without leading to a conflict of flavor profiles.
Enjoy the garlic butter sauce with some mashed potatoes for a hearty comfort food dish. Bourbon Sauce – perfect for dipping each bite. When served with sauteed mushrooms and sirloin tip, beersamic, a reduction of dark beer and balsamic vinegar, is a delicious option. Another excellent option for sirloin tip steak served with mashed potatoes is porter onion gravy.
Sirloin Tip Steak (Thin Sliced)Yield:
Make sure the beef sirloin tip steak is thinly sliced and tenderized before cooking it on the stovetop or grill. Before you sear it, mix the marinade and give the meat some time to absorb the flavors.
- 1 lb beef sirloin tip steak, thin sliced, blade tenderized*
- 3 tbsp soy sauce
- 1 tbsp brown sugar
- 5 tsp rice vinegar (or another mild vinegar)
- 3 tbsp vegetable oil**
- 2 cloves garlic, minced
- 3 green onions
- salt and pepper, to taste for seasoning
- toasted sesame seeds (optional), for garnish
1. Dissolve the brown sugar in the rice vinegar. Onion whites and light green portions should be thinly sliced; save the greens for garnish. Add them to the vinegar and sugar, then stir in the garlic, soy sauce, and vegetable oil.
2. The sirloin tip steak should be thoroughly marinated in the marinade in a non-reactive container or plastic bag. Place in the fridge and marinate for 6 hours or up to 24 hours (the longer the better with this cut of beef).
3. When ready to cook, bring the steak to room temperature. Remove the marinade with a spoon and throw it away. Lightly season with salt and pepper.
4. For about two to three minutes, preheat a grill pan or cast iron skillet on medium-high. Depending on how large their surface is, add some cooking oil and sear the thinly sliced sirloin tip steaks for 1 to 2 minutes per side. Alternately, preheat your grill to medium-high and cook the meat for 1 to 2 minutes per side.
5. For 4-5 minutes, place the seared steaks on a plate and cover loosely with foil to keep warm. For a bite of beef that is more tender, cut against the grain. Serve the reserved green onion (sliced thinly and diagonally) with sesame seeds on top.
*Use a meat mallet to manually tenderize the steak if it hasn’t already been done so. Before marinating, breaking up the muscle fibers and connective tissue makes the beef more tender and aids in flavor absorption.
If you have sesame oil and prefer its nutty flavor, you can optionally add 1 tsp to the recipe.
The nutritional information overstates the amounts of calories and fats because it assumes that the marinade will be consumed.
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How to Cook Sirloin Tip Steak (45 second instructions)
FAQ
What is sirloin tip steak good for?
Sirloin tip steak is excellent for a variety of dishes, including a steak salad, tacos, fajitas, and more, whether it is grilled or pan-fried on the stove. When properly prepared, sirloin tip steak can be almost as tender as some prime cuts at a fraction of the price. It is lean and nutritious.
Is sirloin tip steak a good cut of meat?
Sirloin tips are the most tender of all round cuts, though they are leaner and less tender than top sirloin. This cut is fantastic on its own and also works well marinated. Consequently, the best cut to use when making (or enjoying) the most tender steak sub
What is the difference between sirloin tip steak and sirloin steak?
Once hot, sear the sirloin tip for 1 to 2 minutes on each side in a grill pan or cast iron skillet for 2-3 minutes. Instead, preheat your outdoor grill to medium-high and cook the food for 1 to 2 minutes per side. Rest & slice. Because this is a thin cut, a few minutes of rest will be sufficient.