Sirloin Tip Steak

Sirloin Tip Steak is a flavorful cut made tender and juicy thanks to our simple balsamic marinade. Cut the sirloin tip into thin slices for an irresistible dinner!

There are so many reasons to love sirloin tip steaks. This cut is super affordable and full of flavor. With a little marinating, it also comes out oh-so juicy. You can eat it as-is or use it for tacos, fajitas, sandwiches, wraps and more! Even better: you can use the grill, oven or stovetop to make it nice and easy!

What are readers saying about this recipe? “This is perfect for this cut of meat.” “Delicious and my go to recipe.” “Steaks came out perfect!”

I promise you: When it comes to beef sirloin tip recipes, this is my all-time favorite and it will be yours too! So let’s get started…

So what exactly is sirloin tip steak?

Sirloin tip comes from the Round primal at the front end of the steer’s hindquarters. This lean cut is budget-friendly with good availability in supermarkets including Costco. You may also see it labelled as round tip steak, beef tip steak, or knuckle steak.

Is sirloin tip steak tender? This cut is rated as “tough” by Texas A&M. That being said, beef sirloin tip is still more tender than similar cuts like top round or eye of round steak. Tenderizing techniques include marinating, braising, or slicing thinly against the grain.

Top sirloin vs sirloin tip: Beware, these two cuts are completely different! Top sirloin comes from the sirloin primal, near the tender shortloin where ribeye comes from. Despite the similar name, sirloin tip comes from the round primal near the hindquarters. This meat gets more exercise, making it leaner and tougher. You shouldn’t swap one for the other in recipes!

How to cook sirloin tip steak

Since sirloin tip is quite lean, it’ll turn out tough if you try to cook it like a T-bone or ribeye. TIP: You need to marinate the meat for at least 4 hours prior to cooking to tenderize and add flavor.

Sirloin Tip Steak Marinade: Our recipe uses a marinade using balsamic vinegar, soy sauce, honey, garlic and olive oil. Simply combine these ingredients with the meat in a bowl to marinate covered in the fridge for 4 hours to overnight:

After the marination period, the steak is ready for cooking. TIP: Remove it from the fridge 30 minutes ahead of time to take the chill off. This step is important to promote even cooking, which will help it cook faster and make it more tender.

When you’re getting close to cooking, scrape or wipe away the marinade to prevent the meat from charring during cooking. We’ll cover a few different methods here starting with grilling.

Grilled Sirloin Tip: Preheat the grill to 425 deg F (220 deg C). Clean and oil the grill grates to prevent sticking. A 1-inch thick steak will take 2 to 4 minutes per side depending on your desired doneness. If you want crosshatch grill marks, then you’ll need to rotate the steak 90 degrees halfway through on each side.

Pan Seared Sirloin Tip: Heat a 12-inch (30cm) cast-iron skillet or pan over medium-high heat for about 5-6 minutes until very hot. Add 1 teaspoon of a high-smoke point oil (canola, sunflower, refined olive oil etc.) to the pan followed by the steak. Cook 2 to 4 minutes per side or until it reaches your desired doneness.

Oven Method: Preheat the oven to 425 deg F (220 deg C) with the oven rack in the upper middle position. Start with the pan searing in an ovenproof skillet as above. After 2 minutes, flip the steak and transfer the skillet to the oven. Continue cooking until it reaches your desired doneness.

TIP: Let the steak rest on a plate covered for 5 minutes before serving. This simple step lets the juices redistribute for maximum tenderness. Do not cut into it during this time, or the juices will escape and cause the meat the dry out!

Do not overcook sirloin tip, as it will become chewy! I suggest medium-rare or medium doneness at most. To check doneness, insert an instant-read thermometer into the thickest part of the steak and compare to this chart:

Steak Doneness	Visual	Steak Internal Temp
Rare	Cool red center	125°F (52°C)
Medium rare	Warm red center	130°F (54°C)
Medium	Pink center	140°F (60°C)

These temperatures will rise another 5°F after cooking to reach their final temp. The USDA recommends cooking to 145°F followed by a 3-minute rest before serving, although note that sirloin tip will unfortunately be chewy at that point.

Serving ideas

Thin sliced sirloin tip steak is the best serving idea. Using a carving knife, cut the meat against the grain into strips. By doing this, you cut through any connective tissue to make the meat more tender. (Needless to say, you can also use the meat to make fabulous steak tacos, fajitas, wraps or sandwiches.)

TIP: For an easy dipping sauce, you can boil the marinade for a minute in a saucepan over medium heat. Simply put the sauce out with the steak to serve.

In terms of pairings, look to any of your faves including veggies or a salad perhaps with some crusty bread. Options include mashed potatoes, smothered potatoes, baked potatoes, boiled broccoli, carrots, sweet potatoes, corn on the cob, caesar salad, green salad, garlic bread and more. Don’t forget about condiments like creamed horseradish or steak sauce too!

You May Also Like:

• T-bone Steak
• Flank Steak
• Ribeye Steak
• Crock Pot Cube Steak