How to Prepare Beef Sirloin Tip Steak

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You've probably seen inexpensive sirloin tip at the meat counter and wondered how you could enjoy this cut of beef. Sirloin tip is also called flap meat and this flavorful cut can be prepared on the stove top, roasted in the oven, or on the grill. Because the meat is thin, it will cook quickly. Serve the sirloin tips cut into bites or sliced into strips.

Ingredients

• 1 pound (453 g) sirloin steak or pre-cut beef tips
• Kosher salt and ground black pepper to taste
• 2 tablespoons (28 g) butter

Makes 2 servings

• 2 1/2 pounds (1.1 kg) sirloin tip roast.
• 1 teaspoon salt.
• 1 tablespoon (14 g) olive oil.
• 1 teaspoon pepper
• 2 teaspoons dried oregano
• 2 teaspoons dried basil.
• 1½ teaspoons crushed red pepper or chili pepper flakes
• 3 larges cloves of garlic, minced

Makes 4 servings

• 1 tablespoon whole black peppercorns, toasted
• 1 teaspoon coriander seed, toasted
• 1 teaspoon fennel seed, toasted
• 1 teaspoon cumin pods, toasted
• 1 teaspoon red pepper flakes
• 1/2 teaspoon dried oregano
• 2 medium cloves garlic, minced
• 2 tablespoons (28 g) vegetable or canola oil
• 2 to 2 1/2 pounds (900 g to 1.1 kg) sirloin tip
• Kosher salt

Makes 4 servings

1. 1

   Trim and cut the meat. Get out 1 pound (453 g) of sirloin steak and use a sharp knife to carefully trim away any visible fat. Cut the trimmed steak into strips that are less than 1-inch (2.5 cm) wide. Turn the strips about 90 degrees and cut the strips into bite-sized cubes.^[1]

   • If you find more fat or silver membrane as you're cutting, trim it away.
   • You may be able to buy pre-cut beef tips at the meat counter.

2. 2

   Season the meat and heat a skillet. Sprinkle the sirloin tip bites with lots of kosher salt and ground pepper. Use your fingers to stir the meat around so it's all coated. Set the meat aside and place a skillet on the stove. Turn the skillet on to medium-high heat and turn on the stove's ventilation fan.^[2]

   • If you don't have a ventilation fan, try to open a window in your kitchen because the sirloin tips will smoke a lot when they begin to cook.

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3. 3

   Melt butter in the hot skillet. Place 2 tablespoons (28 g) of butter into the skillet. Let the butter melt and become a golden brown color. You may want to hold the handle of the skillet with an oven mitt and gently swirl the butter to keep it from burning.^[3]

4. 4

   Saute the sirloin tips. Put about half of the seasoned steak bites into the hot skillet. They should be in a single layer. Let the meat cook for 30 to 45 seconds before you stir it around.^[4]

   • Don't worry when the meat sizzles loudly in the pan. This just means that the skillet is hot and browning the meat.

5. 5

   Turn the sirloin tips and finish cooking them for another 30 seconds. Use a spatula to scoop up and flip over the sirloin tips in the pan. Ensure that the tips are in a single layer so they cook evenly. Saute the sirloin tips for another 30 to 45 seconds.^[5]

   • The outside of the bites should be browned and crispy while the inside will be slightly pink and tender.

6. 6

   Rest the sirloin tip bites. Transfer the steak bites to a serving plate and saute the rest of the seasoned steak bites. Carefully pour any browned butter that's left in the skillet over the sauteed sirloin tip bites. Let them rest for a few minutes and then serve them.^[6]

   • The bites will finish cooking as they rest. This is why it's important to avoid overcooking them in the skillet.

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1. 1

   Salt and rest the sirloin tip. Get out a 2 1/2 pound (1.1 kg) sirloin tip roast. Sprinkle 1 teaspoon of salt over the sirloin and use your fingertips to rub the salt evenly into the meat. Wrap the sirloin in plastic wrap and put it in the fridge for the day or up to overnight.^[7]

   • While you can skip this step if you're short on time, it will improve the flavor and texture of the sirloin tip.

2. 2

   Bring the sirloin tip to room temperature and preheat the oven. Remove the sirloin from the fridge and let it sit at room temperature for at least an hour. Unwrap the roast and pat it dry with paper towels. Turn on the oven to 250 degrees F (120 degrees C).^[8]

   • Bringing the sirloin tip to room temperature will prevent it from cooking too quickly on the outside while the inside remains underdone.

3. 3

   Sear the sirloin tip. Pour 1 tablespoon (14 g) of olive oil into a cast-iron or heavy skillet. Heat the oil on medium-high so it begins to smoke a little. Lower the sirloin tip into the hot skillet and brown it for 3 minutes. Carefully turn it over and brown the other side for 3 minutes.^[9]

   • The sirloin won't be finished cooking, but searing will give the sirloin a rich, caramelized flavor.

4. 4

   Combine the spices and rub them over the sirloin. Measure all of your spices and place them in a small bowl. Stir them together until they're combined and rub them evenly over the seared sirloin. You'll need:^[10]

   • 1 teaspoon of pepper
   • 2 teaspoons of dried oregano
   • 2 teaspoons of dried basil
   • 1½ teaspoons of crushed red pepper or chili pepper flakes
   • 3 larges cloves of minced garlic

5. 5

   Roast the sirloin tip. Stick an oven-safe meat thermometer into the seasoned sirloin and put the meat in a roasting pan or tray. Put the sirloin in the preheated oven and bake it for 1 hour and 20 minutes. The temperature of the roast should be between 120 degrees F (50 degrees C) for rare or 130 degrees F (55 degrees C) for medium.^[11]

   • If the sirloin is larger, you might need to add more time.

6. 6

   Rest the roast and check the temperature again. Turn off the oven and leave the sirloin in the oven to finish cooking as it rests. Leave the roast for 30 to 40 minutes so the temperature of the sirloin increases by about 10 to 20 degrees.^[12]

   • Avoid opening the oven door because this will let too much of the heat out and the steak won't finish cooking.

7. 7

   Slice and serve the roast sirloin tip. Remove the sirloin from the oven once it's done to your liking. Let it sit at room temperature for 10 to 15 minutes before you slice it. Slice the sirloin tips into thin strips before you serve them.^[13]

   • Consider serving the roast sirloin tip with green beans, rice, or steamed vegetables.

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1. 1

   Grind the toasted spices. Put the toasted spices into a mortar or spice grinder. Use the pestle or grind the spices until they're crushed into coarse pieces. You'll need to combine:^[14]

   • 1 tablespoon of toasted whole black peppercorns
   • 1 teaspoon of toasted coriander seed
   • 1 teaspoon of toasted fennel seed
   • 1 teaspoon of toasted cumin pods
   • 1 teaspoon of red pepper flakes
   • 1/2 teaspoon of dried oregano

2. 2

   Make a spice rub and coat the sirloin. Transfer the coarsely ground spices into a small bowl and add 2 medium cloves of minced garlic and 2 tablespoons (28 g) of vegetable or canola oil. Stir the spice rub together using a fork and rub this evenly over a 2 to 2 1/2 pounds (900 g to 1.1 kg) sirloin tip.^[15]

3. 3

   Heat a grill to high heat. Turn a gas grill on to high or prepare a charcoal grill. If you're using charcoal, dump the hot coals on one half of the grate to make 2-zones of heat. The grill should be hot and ready to use about 5 to 10 minutes before you're ready to grill the sirloin.^[16]

4. 4

   Salt the sirloin and grill it for 8 to 10 minutes. Sprinkle the seasoned sirloin with kosher salt. Put it directly over the coals and grill the steak for 8 to 10 minutes. You should use tongs to turn the sirloin frequently so it cooks evenly. Stick a thermometer in the sirloin to check the temperature. It should register 125 degrees F (50 degrees C) once it's finished cooking.^[17]

5. 5

   Rest and slice the sirloin. Remove the sirloin tip from the grill and place a piece of foil over the meat. Let it rest for 5 minutes so it finishes cooking. Use a sharp knife to slice the meat into thin strips. Turn the strips 90 degrees and and cut the strips into bites. Serve the grilled sirloin tips immediately.^[18]

   • You can serve the grilled sirloin with grilled vegetables and crusty bread.

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Add New Question

• Question

  What is the correct temperature for sirloin tip roast?

  

  Cook for 80 minutes, or until the meat reaches 115 degrees on a meat thermometer. Turn the oven off, leaving the roast in the oven for another 40 minutes, or until the roast reaches an internal temperature of 130 for medium-rare, or 140 for medium.

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• If you don't have toasted spices, you can still use standard dried spices; the flavor just won't be as intense.

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Things You'll Need

• Measuring cups and spoons
• Digital scale
• Skillet
• Knife and cutting board
• Spoon
• Oven mitt
• Plastic wrap
• Paper towels
• Prep bowls
• Oven-safe meat thermometer
• Roasting pan or tray
• Fork
• Grill
• Mortar and pestle or spice grinder
• Tongs
• Aluminum foil

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Source: https://www.wikihow.com/Cook-Sirloin-Tips

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