Marinating Sirloin Tip Steak

Boneless And Lean, This Cut Is Inexpensive And Ideal With A Tenderizing Marinade.

Like the porterhouse, contains a filet mignon and a new york strip. Tougher cuts of beef need a strong marinade and time for it to work. A long, thin steak like flank steak, or hanger steak.

Very Lean, But Still Holds Flavor.

Try this recipe to experience a great cut of beef. It’s best to marinate them for 3 to 8 hours, but not any longer or they can get mushy. Do not let the steak overmarinate.

The Sirloin Is From The Rear Part Of The Beef, Specifically The Hip.

Taken from the sirloin tip or the top of the round. The steak on the left was flipped once, the steak on the right flipped multiple times during cooking. The beef hind quarter is broken down into four primal cuts, the flank, the long loin, the hip, and the sirloin tip.

This Is A Very Versatile Cut That Can Be Tender And Extremely Flavorful, And Best Of All Relatively Inexpensive.

Sirloin is a good candidate for marinating. The proper steak marinade not only tenderizes the meat, but it also adds a punch of soft flavoring to really bring out the steak’s quality. A word of caution when marinating:

It Should Be Marinated And Cooked Over Direct Heat.

How to cook top sirloin steak in the oven. Often sold as roasts, steaks for marinating or ground beef. Purchase the right sirloin steak.