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.
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 is mostly cooked in three ways: by grilling, by broiling, and by braising or pot roasting.
The grilling method involves cooking it in the grill until the meat reaches up to 135 degrees Fahrenheit internal temperature.
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.
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.
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!
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 is best prepared roasted. Below, we’ll see how to roast it in two ways:
We’ll see how to roast a sirloin tip steak in a slow cooker. First are the ingredients needed!
This recipe is the sirloin steak with pepper sauce. Preparation takes 10 to 15 minutes while cooking it takes 15 minutes.
The following steps demonstrate the techniques for cutting tip sirloin steaks from the roast sirloin.
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.