Sirloin Tip Steak: Cooking Basics and Mouth-Watering Recipes to Try

We share three easy-to-follow recipes of sirloin tip steak and give some essential cutting and cooking recommendations to make it even easier for you.
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Last updatedLast updated: August 03, 2021
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Ask any butcher or grill master, the sirloin tip, obtained from the part of the beef adjacent to the top sirloin at the lumbar area (back), is one of the best cuts of beef.

It is precisely the tasty characteristics of a sirloin tip steak, and that slight amount of fat (the sirloin is considered a slice of semi-fat meat) that make the tip the bone-free meat ideal for grilling, sliced, and English roast beef.

Therefore, in this article, we’ll tell you more about what sirloin tip steak is, the best ways to cook it, and also share some recipes with you.

What Is a Sirloin Tip Steak and Where Does It Come From?

Sirloin Tip Steak: Cooking Basics and Mouth-Watering Recipes to Try

Obtained from the hindquarter of the cattle and classified among the cuts of meat of the first category, the sirloin tip is considered slightly less tender and therefore less delicious than the much-praised top sirloin. However, you can make use of a meat tenderizer to make the steak tender. Vinegar can also make your meat tenderizer. One of the best for this purpose is the Traditional Aged Balsamic Vinegar from Blazing Bella. It’s available in different flavors; barrel-aged traditional, fig, strawberry, white balsamic, peach, pineapple, and raspberry.

The hip steaks are cut from the hip meat. The meat is hardly marbled. Be careful, it dries out quickly when frying. The right cooking condition is therefore particularly important.

As with all meat dishes, the quality of the piece of meat is crucial for success. The best thing to do is to have the steak freshly cut by the butcher – a steak should be two to three centimeters thick. The meat must be well hung, pink to cherry red, and with fine fatty veins. The juiciest steaks come either from bull calves, from female animals that have not yet calved or have only calved once, or from animals that are under 36 months old. When buying, ask about ripening: Beef should ripen for at least two weeks. Connoisseurs prefer dry-aged meat.

Sirloin Tip Steak Cooking Methods

Sirloin tip steak is mostly cooked in three ways: by grilling, by broiling, and by braising or pot roasting.

Grilling

The grilling method involves cooking it in the grill until the meat reaches up to 135 degrees Fahrenheit internal temperature.

In no way should it be cooked to more than 145 degrees Fahrenheit or it will turn dry, chewy, and unpleasant.

Take the meat out of the refrigerator in good time so that it is room temperature and dry it well. Do not cut off the fat edges on the steaks, as they keep the meat juicy. With rump steaks, you can easily cut into the fat edge so that the meat does not curl in the pan.

Broiling

You can also cook the steak on the broiler. Sirloin tip steak is broiled at high heat to get to the tips. Broiling is done for five minutes but you may check the meat at the third minute so you can be sure the tips do not get burned.

Braising/ Pot Roasting

To make it tender and tasty, the beef sirloin tip needs long cooking over low heat. It can be seared in a pan or the oven before its long simmer or braise cooking. To brown it, you can flour it, then sear it! To candy it, just bathe it in duck fat, a simple delight!

The beef sirloin tip needs about 1 hour and 15 minutes of roasting time simmering at 320 degrees Fahrenheit. You can also go for longer cooking by reducing the heat!

Several spices go well with the beef sirloin tip. You can add garlic, basil, curry, cumin, ginger, bay leaves, marjoram, dry mustard, onion powder, oregano, thyme, and parsley when cooking.

For roasting, it is best to use a heavy, uncoated pan, this will make the steak more aromatic. Heat this well. Add oil (rapeseed or sunflower oil) or clarified butter and fry the steak vigorously on both sides – about three minutes on each side, then a three-centimeter-thick hip or rump steak will turn pink or medium. Use tongs to turn, do not prick the meat with a fork. Take the steak out of the pan, wrap it in aluminum foil and let it rest in the oven at low temperature for about five to ten minutes. The steak is only salted and peppered at the table.

Sirloin Tip Steak Recipes

Sirloin tip steak is best prepared roasted. Below, we’ll see how to roast it in two ways:

Roasted Sirloin Tip Steak in Slow Cooker

Sirloin Tip Steak: Cooking Basics and Mouth-Watering Recipes to Try

We’ll see how to roast a sirloin tip steak in a slow cooker. First are the ingredients needed!

Ingredients

  • 3 and a half lbs sirloin tip
  • 2 packets of powdered brown sauce
  • 1 cup (250 ml) water
  • 1 can of mushrooms (optional)
  • Salt and pepper to taste
  • 1 small thinly sliced onion
  • 1 beef stock cube

Preparation

  1. Place beef and onion in the bottom of the slow cooker. Mix the two packages of sauce with a cup of water and pour over the beef. You can also prepare a seasoned rub. You can find commercial rub products on the internet. One of the most used for rubbing beef steek is the McCormick Smokehouse Maple Seasoning. It adds mesquite and flavorful taste to the pork.
  2. Add the mushrooms now if you have decided to put them. Add the beef bouillon cube.
  3. Roast on LOW for 6 to 8 hours.

Roasted Sirloin Steak with Pepper Sauce

Sirloin Tip Steak: Cooking Basics and Mouth-Watering Recipes to Try

This recipe is the sirloin steak with pepper sauce. Preparation takes 10 to 15 minutes while cooking it takes 15 minutes.

Ingredients

  • 1 kg (2.2 lbs) sirloin tip steak
  • 1 cup (15 mL) of mustard
  • 2 tbsp. (30 mL) coarsely chopped black peppercorns
  • 1 cup (5 ml) salt
  • 1 cup (15 ml) olive oil
  • 1 gray shallot or a small chopped onion
  • 1 garlic clove
  • 1/2 cup (125 mL) dry red wine or beef broth
  • 2 tbsp. (30 mL) cognac – optional
  • 1 cup (250 mL) 35% cream

Preparation

  • Pat the steak dry with paper towels. Brush with mustard. Sprinkle with cracked pepper and salt.
  • Heat the oil in a large, heavy-bottomed pan. Add the steak and cook, 4 to 6 minutes per side, over medium-high heat, to medium-rare.
  • Remove the steak and place it on a serving platter. Keep 1 tbsp. / 15 ml of the fat and discard the rest. Return the pan to the heat. Add the shallot and garlic. Cook, 1 to 2 minutes, until they release their aromas.
  • Add the wine and cognac. Cook, scraping the bottom of the pan with a wooden spoon, over high heat, until the sauce is reduced to a few tbsp. soup. Add the cream and cook until the sauce is thick.
  • Cut the steak into thin slices on the diagonal and top with the sauce. Serve immediately.

Grilled Sirloin Steak with Mushrooms and Asparagus

How to cut the tip of sirloin steaks

The following steps demonstrate the techniques for cutting tip sirloin steaks from the roast sirloin.

Instructions

  • Cool the whole sirloin roast. The meat will be much easier to work with if refrigerated. Place the roast in a freezer or a very cold refrigerator, remove it just before the start of any frost. Begin cutting and carving the roast immediately after removing it from the freezer.
  • Cut the triangular portion of the sirloin roast. Sirloin roasts possess a section that is unmistakably long and triangular in shape. This is the sirloin tip. Exactly where you cut the tip and how far the sirloin roast you go is up to you.
  • Cut any fat or other unwanted material from the roast. Sirloin roasts are known to be relatively low in fat, but there will be some fat that you want to remove, as well as membranes. Use a sharp steak knife to remove these excess materials.
  • Cut the roasted sirloin tip into small steaks if desired. Sirloin tip roasts can be kept together and prepared as a slow-roast in an oven or crock-pot, for example. Many people, however, like to enjoy the sirloin tip like a steak. Steaks should be cut to a thickness in accordance with how they will be cooked. A thick steak should be cooked longer and at a lower temperature. Cut steaks a little thinner if you will be serving the rare ones, as these will not need as much cooking time.
  • Wrap whole sirloin tip roasts in butcher’s paper and mark the date and contents of the package. If you cut the roast into steaks, wrap each steak separately in butcher’s paper, marking the packaging of each steak, then wrap the individually wrapped steaks in a bundle. Store packages in the freezer for several months, or in your refrigerator for a few days.

Tips and Warnings

  • Butcher knives are extremely sharp and can be dangerous. Take care when working with sharp tools like these.
  • Do not consume stored meats that are starting to show signs of spoilage. spoiled food can be dangerous, and consuming them could be life-threatening.

Final Thoughts

Sirloin tip steaks are prized and appreciated for their flavor and relative leanness. Few people, however, know that the sirloin tip – located just below the sirloin – can provide as much standard flavor, but at a fraction of the cost of the full sirloin. Like the sirloin itself, the tip can be enjoyed as a roast beef, or it can be cut into thin slices.

You can serve with rice! With the rice and the sauce, it’s a real delight and a complete meal very easy to make.

The low-fat content of the sirloin tip makes it highly desirable in chili-making. If you want to use chili sirloin tips, cut the tips into small pieces (no more than about three-quarters of an inch, squared) before cooking.

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