Wondering how to grill sirloin tip steak that will rival the overpriced options at your local steakhouse? If so, you’ve come to the right place. Our guide will explain why this cut is special, how it should be prepared, and which seasonings you should use to achieve optimum results. Get that apron ready!
What is Sirloin Tip Steak?
Despite the name, sirloin tip is actually markedly different from top sirloin, its more ubiquitous cousin.
Sirloin tip steak is cut from the top of the round (or hip area), in a region that sits below the top sirloin and the short loin. As you probably guessed, this means that sirloin tip is not as tender as top sirloin.
Because butchers tend to label these two cuts interchangeably, be sure to ask which one you’re getting before you make a purchase. In fact, it’s a good idea to ask the butcher specifically for sirloin tip steak to avoid any confusion.
Once you know what you’re looking for, it’s easy to identify sirloin tip by its round and vaguely U-shaped form. It’s a lean cut that can be used in stir-fries, stews, kebabs, or as a taco filling. Because it’s fairly inexpensive, this cut is a great choice for large gatherings.
Bear in mind that thinly sliced sirloin tip steaks will be more tender than thicker cuts. If the steaks are cut any thicker than 1/2 inch thick (as outlined in our recipe below), a good tenderizing marinade is essential. Fortunately, we’ve provided a recipe for one of those as well.
Advice on How to Grill Sirloin Tip Steak
- Use a marinade with acidic ingredients to promote flavor and tenderness.
- Don’t cook the steak to a temperature higher than 145 degrees Fahrenheit (or medium). Overcooking the meat will cause it to be unpleasantly dry and chewy.
- Use tongs to flip the steak during cooking. Forks will piece the flesh, causing some of the precious juices to run out.
- Check the temperature with an instant-read thermometer. Be careful not to touch the fat with the temperature probe, or the readout may be inaccurate.
- Trim the steaks to keep excess fat from dripping onto the flames and causing flare-ups.
- If your steaks are thicker than 3/4 inch, move them to indirect heat for 2-3 minutes per sides so they can cook to the desired temperature without burning.
- Thinner steaks can be seared quickly over high heat. If your grill has a sear station, use it for steaks measuring below 3/4 inch thick.
- Always allow steaks to rest for at least 5 minutes after cooking.
The Secret Power of Dry Brining
While marinades work wonders for tenderizing, dry brining is the ultimate pro secret for elevating a lean sirloin tip steak.
How it works:
- Season and chill: Generously coat the raw meat with coarse kosher salt and place it uncovered on a wire rack in the refrigerator for 12 to 24 hours.
- Deep tenderization: Salt draws out surface moisture to form a concentrated brine, which re-absorbs into the muscle fibers to break down tough proteins from within.
- Superior crust: Cold airflow dehydrates the exterior surface, allowing the meat to hit the hot grill and form a sizzling, golden-brown crust with deep flavor complexity without drying out the interior.
Master the Two-Zone Cooking Setup
Because sirloin tip steak is lean and prone to drying out, managing your heat source is critical. Setting up a two-zone grill configuration gives you total temperature control:
- Setup: Push hot coals to one side on a charcoal grill, or set only one burner to high on a gas grill.
- Indirect warming: Place your steak on the cooler, indirect heat zone first to gently cook the meat through without scorching the exterior.
- The final sear: Once internal temperature reaches about 15 degrees below your target doneness, transfer it directly over the blazing hot flame.
This reverse-sear method guarantees an evenly cooked center with a beautifully charred exterior, eliminating the risk of a tough, leathery texture.
Carving Against the Grain for Maximum Tenderness
Even a perfectly cooked sirloin tip can taste chewy if it isn’t carved correctly. Because this muscle group comes from the leg, its long muscle fibers can be tough on the palate if left intact.
Steps for carving:
- Find the grain: Look closely at the steak to spot the fine parallel lines running across the muscle.
- Angle your knife: Position the blade perpendicularly across those parallel lines.
- Slice thin: Cut quarter-inch strips directly against the grain to shorten muscle fibers.
Combining a short resting period with proper bias-carving instantly transforms an economical, everyday cut into a luxurious, melt-in-your-mouth dining experience.
Grilled Sirloin Tip Steak with Shallot-Herb Butter
Image credit: steak.world
Ingredients
- 4 6-ounce sirloin tip steaks, about 3/4 inch thick
- For the marinade:
- 1/3 cup extra-virgin olive oil
- 3 tablespoons soy sauce or tamari
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 1/2 teaspoon freshly ground black pepper
- For the Shallot-Herb Butter:
- 1 stick (8 tbsp) unsalted butter, softened
- 1 large shallot, minced
- 1 clove garlic, minced
- 2 teaspoons fresh parsley, finely minced
- 1 teaspoon fresh rosemary, finely minced
- 1 teaspoon fresh thyme, finely minced
- 1/2 tsp sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Make the marinade. In a medium nonreactive bowl, whisk together the soy sauce, vinegar, and honey until the mixture is smooth. Add the remaining ingredients and whisk until well blended.
- Remove the steaks from the fridge and trim if necessary.
- Place the steaks and marinade in a heavy-duty zip-top bag. Squeeze the bag gently to remove any excess air, then seal and place in the refrigerator. Allow the steaks to marinate for 6 to 24 hours.
- When you're ready to cook the steaks, remove them from the marinade and pat dry with paper towels. If the steaks were marinating for less than 12 hours, season with additional salt and pepper.
- Prepare a medium-hot fire in a charcoal grill. Alternatively, preheat a gas grill to medium-high, or set a pellet grill to 400 degrees Fahrenheit.
- Lightly oil the cooking grates using a neutral oil.
- Grill the sirloin tip steaks until they reach an internal temperature of 135 degrees Fahrenheit for medium-rare, about 3-4 minutes per side. If you prefer to cook the steaks to medium, wait until the temperature reaches 145 degrees, another 1-2 minutes per side.
- Remove the steaks to a serving platter and tent with aluminum foil. Let rest for 5-10 minutes. Remember that the temperature will rise another 5 degrees during the resting period.
- Slice the steak into thin strips across the grain to preserve the texture. Top the slices with the compound butter just before serving.
Tip: The longer you leave the steak in the marinade, the more flavorful it will be. That said, be sure to remove it after 24 hours, or the meat will be too salty.
Make the shallot butter. Mix the shallots, garlic, herbs, salt, and pepper together in a small bowl. Add the softened butter and mix until thoroughly blended.
Tip: If the butter is taking too long to soften, chop it up into smaller pieces. This will expose more of its surface area, allowing it to warm up more quickly.
Spoon the compound butter onto a sheet of wax paper and form it into a rectangle. Tuck the edges of the paper up around the butter and place in the refrigerator to chill.
Creative Flavor Compounds and Basting Butters
Since sirloin tip lacks rich intramuscular fat, introducing flavorful fat-based compounds during and after grilling compensates for its natural leanness. Elevate your steak with two butter techniques:
- Garlic-Herb Basting: Brush garlic-herb butter onto the steak during its final moments over the flame so milk solids caramelize directly into the crust.
- Chilled Compound Butter: Top the hot steak with a dollop of butter blended with fresh rosemary, cracked black pepper, and minced shallots as it rests.
The melting butter coats the meat, locking in moisture and delivering a rich, glossy finish that elevates your home grilling to high-end steakhouse quality.
For all of you charcoal enthusiasts out there, here’s a visual aid on how to grill sirloin tip steak over a charcoal fire.
Sirloin tip steak might not be as well-known as top sirloin. Still, it’s a highly versatile and affordable cut that’s surprisingly tender when it’s properly cooked. Because the marinating process is largely hands-off, it’s also a suitable choice for weeknight suppers.
Best of luck, and happy grilling!
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These instructions do not address how to barbecue sirloin steak tips. I may assume to cook them for 4 – 6 minutes per side. But I have strips of Serling tips. I guess just follow the 4 -6 minute rule for strips that are about 3/4 inches thick.