Lean, affordable, and tasty, the petite sirloin is a superb choice for the grill. If you’re cooking steak for a number of people, here’s a way to get the job done without breaking the bank.
Here, we’ll teach you a little bit more about this modest yet delectable cut of meat. We’ve even included our grilled petite sirloin steak recipe of choice to help you get started.
What is a Petite Sirloin Steak?
This is essentially a smaller version of the popular sirloin cut. Also known as ball tip steak, it’s distinguished by its broad, vaguely triangular shape. The meat is very lean, with only a hint of marbling towards the middle. This makes it ideal for high-heat cooking applications, such as grilling and broiling.
Petite sirloin comes from the section of the loin that’s closest to the rump. While it lacks the melt-in-your-mouth tenderness of a filet, it has more flavor, especially when cooked over an open flame.
Tips On Grilling Petite Sirloin Steak
- Marinate the steak for 24 hours, or as close to that as possible. If it’s not marinated long enough, the meat will be a shade too tough. If it’s left in there for any longer than a day, however, the texture will be on the mushy side and the beef flavor will be overwhelmed by the salt.
- While it might be tempting to marinate the steaks in the same metal bowl you used to make the marinade, it’s better to put them in a glass roasting pan. The acidic ingredients can interact with the metal, which throws off the flavors.
- If you don’t have time to make a marinade, you can tenderize the meat by rubbing a generous amount of kosher salt into both sides of the steak, then allowing it to rest at room temperature for about one hour. Just before cooking, pat the steak dry with paper towels.
- Always allow cooked steaks to rest for at least 5 minutes before serving. This allows the juices to redistribute while the center finishes cooking to the proper temperature.
For more tips on grilling petite sirloin steak, take a look at this video tutorial.
Grilled Petite Sirloin Steak Recipe
The combination of Worcestershire and Lawry’s Seasoned Salt amps up the beef flavor of the lean sirloin. Grilled tomatoes are a great accompaniment, as are mashed potatoes with plenty of butter and herbs.
2 pounds petite sirloin steak (4 8-ounce portions)
For the marinade:
- 1/2 cup Worcestershire sauce
- 1/3 cup extra-virgin olive oil
- 1/4 cup red wine (Cabernet Sauvignon works well)
- 3 tablespoons light brown sugar
- 4 cloves fresh garlic, crushed
- 1 tablespoon soy sauce or tamari
- 1 tablespoon freshly ground black pepper
- 2 teaspoons Lawry’s Seasoned Salt
1. Trim the steaks, if necessary. Set aside in the refrigerator.
2. Make the marinade. In a large nonreactive bowl, combine Worcestershire sauce, red wine, brown sugar, garlic, soy sauce, salt, and pepper. Slowly whisk in the olive oil until the ingredients are well blended.
3. Add the steak and marinade to a shallow glass roasting pan and turn the steak once so that it’s fully coated. Refrigerate for 24 hours.
4. Build a medium-hot fire in a charcoal grill. Alternatively, set the burners on a gas grill to medium-high, or preheat a pellet grill to 400 degrees Fahrenheit.
5. Remove steaks from marinade and pat dry with paper towels. Lightly oil the cooking grates.
6. Grill the steaks over direct heat for about 3-5 minutes per side.
7. Move steaks to indirect heat (switch the burner settings to low if using a gas grill) and cook to desired temperature. This should take anywhere from 5-10 minutes.
8. Remove the steaks from the grill and let rest for at least 5 minutes.
9. Carve into slices, if desired, and serve at once.