How to cook sirloin tip steak on the stove top or on the grill.
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Read on for relevant information and step-by-step pictures (2 mins)
About Our Sirloin Tip Steak Recipe
This recipe is for thinly sliced sirloin tip steak. The actual cooking is minimal both in terms of time and complexity, but a tenderizing procedure and a flavorful marinade are essential.
The prepared steak when cut into strips is perfect for sandwiches, fajitas, salads, rice or noodle bowls.
Beef Sirloin – Top vs Tip
There is a certain level of confusion regarding the use of the term sirloin when it comes to beef steak.
Despite the fact that they share a name, top sirloin steak and sirloin tip steak are two very different cuts. The reason is that they come from two anatomically different parts of the animal – one that does less work and one that is heavily used for support and movement.
- Top Sirloin Steak – cut from the sirloin primal cut; tender and lean; relatively expensive; also known as cap off or simply sirloin steak
- Sirloin Tip Steak – from the round primal cut, tough and lean; very inexpensive; also known as round tip steak, tip steak or knuckle steak;
Sirloin Tip Steak Cooking Methods
Sirloin tip either has to be cooked low and slow for a prolonged time (ideally braised) or briefly at a high temperature which works only if it has been sliced thin.
The first method aims at slowly dissolving the plentiful connective tissue responsible for the toughness of the cut until the meat is tender.
The second method has as its objective to quickly sear the surface and bring the meat to temperature without drying it out. Therefore for stove top cooking or grilling try to purchase thin cut tip steak that has been blade tenderized. If it has not, use a meat tenderizer to pound it thin and break up some of the connective tissue in this manner.
TIP: Blade tenderized means that the steak has been mechanically treated by passing it through a machine equipped with sharp blades or needles. These puncture the surface and break down the muscle and connective tissue rendering the meat a bit more tender.
How to Cook Sirloin Tip Steak on the Stove or Grill
Prep & marinate. Be sure to use a meat tenderizer mallet if the steak was not already blade tenderized. Mix a marinade and coat the sirloin tip well. Marinate covered and refrigerated for at least 6 hours and up to 24. 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. Heat a grilling pan or cast iron skillet over medium-high for 2-3 minutes and once hot sear the sirloin tip for about 1 to 2 mins per side. Alternatively, heat your outdoor grill to medium-hot and cook for 1 to 2 mins per side.
Rest & slice. A couple of minutes of rest will suffice because this is a thin cut. Slice against the grain as a final way to create a more tender and easier to chew bite of steak.
Salads. This is our favorite way to enjoy the cooked sirloin tip strips – from Caeser salads to Asian inspired creations.
With a side vegetable. For a light lunch quickly slice an avocado, drizzle with olive oil and sprinkle with toasted sesame seeds and green onions.
Sandwiches, wraps, tacos. In keeping with the Asian flavor profile of the steak marinade use crunchy veggies such as julienned carrots or radishes, cucumber, cabbage, lightly dressed with rice vinegar and sesame oil.
Rice or noodle bowls. Add the sirloin tip to steamed rice or boiled rice noodles, add fresh or cooked veggies (such as these snow peas or these broccolini) and drizzle with hoisin sauce.
TIP: Once the sirloin tip has been sliced against the grain it can still benefit from a light marinade purely to enhance flavor. This is practical if you plan on adding it to cold dishes such as salads, wraps, cold vermicelli etc. We often mix a bit extra of the marinade in the recipe card, set it aside until needed (refrigerated) and then toss the rested steak bits in it.
Sauces that Work Well with Thin Sliced Beef Sirloin Tip Steak
Should you use a different marinade for steak (for example this one with beer) the sauces suggested below will add even more richness to the cooked sirloin without creating a clash of flavor profiles.
Garlic Butter Sauce – Enjoy with a side of mashed potatoes for a cozy comfort food dish.
Bourbon Sauce – perfect for dipping each bite.
Beersamic – a reduction of dark beer and balsamic vinegar, very suitable if you combine the sriloin tip with sauted mushrooms.
Porter Onion Gravy – another great candidate for sirloin tip steak paired with mashed potatoes.
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Sirloin Tip Steak (Thin Sliced)
To fully enjoy beef sirloin tip steak cooked on the stove top or the grill make sure it is sliced thin and tenderized. Mix the marinade and let it spend some quality time soaking up the flavors before you sear it.
- 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. Thinly slice the whites and light green parts of the onions (reserve the greens to use as garnish). Add them to the vinegar and sugar, add the garlic, soy sauce, vegetable oil and mix everything.
2. In a non-reactive container or plastic bag thoroughly coat the sirloin tip steak with marinade. Place in the refrigerator and let marinate for 6 hrs or up to 24 hrs (with this beef cut longer is better).
3. When ready to cook, bring the steak to room temperature. Scrape off the marinade and discard, lightly season with salt and pepper.
4. Heat a grilling pan or cast iron skillet over medium-high for about 2-3 minutes. Add a bit of cooking oil and sear the thin sliced sirloin tip steaks for about 1-2 minutes per side, depending on how large their surface. Alternatively, heat your grill to medium-high and cook for 1-2 minutes on each side.
5. Rest the seared steaks loosely covered with foil to keep warm, about 4-5 minutes. Cut against the grain for a more tender bite of beef. Serve spinkled with sesame seeds and the reserved green onion (sliced small and on the diagonal).
*If the steak you bought was not already mechanically tenderized use a meat mallet to do so yourself. Breaking up the muscle fibers and connective tissue before you marinate helps with flavor absorption in addition to creating a more tender piece of beef.
**Add an optional 1 tsp sesame oil if you have it and like its nutty flavor.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 584Total Fat: 40gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 158mgSodium: 924mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 48g
The nutritional infomration assumes the marinade is consumed and overstates the values of calories and fats.
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