This inexpensive steak cut comes from the animal's leg. While the meat is somewhat lean, marinating, and grilling this cut can give good results.
Marinate this steak, then cook over high heat, but not past medium-rare.
This steak doesn't have much flavor or tenderness on its own, so it's best to try to create what you can. A marinade or rub will help with the flavor and tenderness. Taking care not to overcook will also help keep this steak tender.
To cook this cut on a Traeger, marinate it first, or apply a generous amount of rub. Set the grill to high, and cook 5 to 7 minutes on each side, or until the internal temperature reaches 135 degrees Fahrenheit for medium-rare.
This cut isn't among the better steak cuts for tenderness or flavor. It is a less expensive alternative to larger and more flavorful cuts.
Sirloin tip steak should cost between $5 to $8 per pound. This is one of the least expensive steak cuts.
This cut is done when the internal temperature reaches 135 degrees Fahrenheit for medium-rare. Avoid overcooking. It will make this cut even tougher.
This cut is best for marinating and grilling. The meat needs extra tenderness and flavor that marinating provides.
Yes, you can cook this cut from frozen if you cook it quickly over direct heat.
The name "sirloin" is misleading. While this cut does have similar tenderness to steaks from the sirloin section, it actually comes from the round section of the animal -- specifically, the legs.
Sirloin tip center steaks are cross sections of the sirloin tip center roast. The steaks and roast all come from the rectus femoris muscle, which is ranked as the 7th most tender on the animal.
The National Cattlemen's Beef Association identifies the sirloin tip center steak with UPC number 1550. You may see this number in the UPC code on the beef package label at the supermarket.
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