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What Is Petite Sirloin Steak? (Here’s How to Cook It)

Where Does Petite Sirloin Steak Come From?

The Petite sirloin comes from the lower half of the cow. It is also known as a ball tip steak or the loin ball tip steak. They generally weigh between 6 to 8oz and are a bit smaller than your regular cuts of beef.

The cut comes from the tail region of the loin area but is closer to the rump area than to the loin. Therefore, the petite sirloin comes from a muscular area and is extremely lean, and has a small amount of marbling in the middle.

Flavor, Texture, Fat Content, and Tenderness

It’s not one of the best steaks used for grilling, but when prepared well, the Petite Sirloin is a cut full of beef flavor somewhere between a Sirloin steak and a Rump steak.

It is firm to the chew with a coarse texture. It does have some marbling and a small fat ribbon that gives it a slight buttery aftertaste.


5 Steps For Broiling Petite Sirloin

When it comes to different cooking methods, broiling is the most popular for sirloin steaks. You can use a broiler pan to create the perfect steak since it helps keep the heat even. Remember, to create a good steak, you’ll want to cook until rare or medium-rare – or until it reaches an internal temperature of 130 °F – 140 °F [2]. You should also marinate with your favorite sauce (I recommended Worcestershire sauce for this one.) Step 1: Set your oven to broil and spray the broiler pan with cooking spray to avoid sticking. Step 2: Place the steak and vegetables (mushrooms, onion, squash) on the rack. Step 3: For 5 minutes, broil the top of the steak and vegetables 3 – 4 inches away from the heat. You can then turn the steak and broil the opposite side for another 5 minutes. Step 4: Once the vegetables are nice and crispy, you can remove everything from the oven and let it sit for 5 minutes until the steak reaches room temperature. Step 5: Cut the steak against the grain into 4 pieces, and sprinkle with parsley. Keep in mind that different ovens vary in temperature and power, so you should aim for medium-rare instead of relying purely on the recommended times.

Where Can You Typically Find Petite Sirloin?

When it comes to buying petite sirloin steak, you may not always be able to find it in your local supermarket or butcher. It is a fairly new cut and is rather popular, so it may be harder to find sirloin steaks. However, you can always ask your butcher to order it for you. Ensure you ask for petite sirloin and not just sirloin steak or top sirloin steak. They sound similar, and both come from the loin region, but remember, they are quite different. “Let the pan get nice and hot. If there’s no heat inside the pan, there’s no color. If there’s no color, there’s no flavor”. – Gordon Ramsey, Chef If you’re unable to find petite steaks in store, you can always try an online meat market. Not only is this convenient, but it’s also much simpler. Just one click, and it’ll be delivered fresh to your door. However, since petite sirloin steak is often sold as an alternative to more expensive steaks such as the top sirloin steak and other filet mignon cuts, you may also have a hard time finding it online. The cost of petite sirloin steak varies. However, you can expect to pay anywhere from $7.00 – $8.50 per pound.

Grilled sirloin tip steak

Grilling is my favorite way to cook sirloin tip steak and it’s easier than you think! Just preheat your gas grill to 450°F or 232°C on a high setting or fire up a charcoal grill for 30 minutes. Then oil the grill grates just before cooking to avoid sticking.

Once the grill is ready, take the steak from the marinade (make sure that your steak is at room temperature) and wipe off excess marinade. Then place the marinated sirloin tip steak on the grill and close the lid. It takes me 2-3 minutes PER SIDE to cook a 1-inch (2.5cm) thick steak, and you’ll need more time if yours is thicker.

Don’t leave your steak unattended as it cooks quickly. Watch closely and use a reliable meat thermometer to avoid overcooking. As the steak keeps cooking off the heat (rising another 5°F), take it off the grill when it reaches 130°F (54°C) if you want your steak to be 135°F (57°C).

Easy Steak Marinade Recipe

This simple and quick steak marinade is my version of a Latin American inspired Chimichurri sauce. It has fresh parsley, thyme, garlic, onion, red chile flakes, lemon juice, and vinegar. It really is the best steak marinade for grilling because it can be used for beef, pork, chicken, AND vegetables. Plus the incorporated oil serves to prevent food from sticking to the grill surface. Did I mention it’s also a keto friendly recipe too? It is, it is!

Note: You never want to spray oil onto a hot grill directly. It’s a fire hazard! Always add oil to whatever you are cooking before placing it on the grill.

For this chimichurri steak marinade, I like to use Balsamic vinegar instead of the more traditional sherry vinegar or white wine vinegar. I like the flavor profile of Balsamic better and when it’s caramelized… oh boy is it good! I actually like it better than recipes using Worcestershire Sauce. Plus the vinegar and lemon juice in this homemade steak marinade help break down the connective tissue in a cut of steak like a strip steak or flank steak. The end result is a steak that is tender, moist, and packed with flavor.

To make this herb and Balsamic vinegar marinade/sauce, just combine everything in a bowl and use as you would like. If you want to make quick work of all the chopping, you can place the herbs, garlic, and onion in a food processor and pulse until chopped. Then add remaining ingredients and pulse until well combined. This method is easier but the end result is more of a blended sauce than what a traditional chimichurri looks like. Taste is the same in my opinion.

How to Cook it on a Grill

Once you have put the time and effort in to marinade your Petite Sirloins just as we directed, they are perfect for a high and dry cook on the grill.

So, fire up the grill to a high setting so that you can get a great sear and cross-hatch markings – because the presentation is half the battle. Then follow these steps:

  1. Remove your steaks from the fridge, and out of the marinade, and allow them to reach room temperature. Do this for at least 30 to 45 minutes, depending on the size and thickness.
  2. Scrape any excess marinade from the steak and pat them dry. Excess moisture will reduce the grill temp as they hit the grates, reducing the quality of the sear and crust.
  3. Scrape your grates to remove any old food debris and oil them with a kitchen towel and your choice oil.
  4. Place the steaks on the grill directly over the heat and sear them for 1 to 2 minutes depending on thickness.
  5. Flip the steak and sear for another 1 to 2 minutes.
  6. When the internal temperature is at 125f, remove from the grill. Cooking time will vary, but will average between 2 and 4 minutes total for this thin cut. Consult our guide to steak grilling times for a discussion on this.
  7. Give each steak a healthy knob of butter, and tent in foil for a 5-minute rest. The internal temperature will continue to rise to 130–135f.
  8. Slice against the grain and enjoy it!

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.

Pro tips for making sirloin tip steak tender 

  • Marinate before cooking: balsamic vinegar and soy sauce tenderize the meat while adding flavor.
  • Bring to room temperature before cooking: This can avoid the outer layers of the meat from being overcooked and chewy.
  • Brief high-temperature cooking: this keeps your steak tender on the inside and browned nicely on the outside.
  • Cook medium rare: for a lean cut like sirloin tip steak, it’s best to cook it rare to medium-rare for the most tender texture.
  • Rest the steak before serving: this step lets the juices redistribute within the meat before serving, making it more tender.
  • Thinly slice against the grain: this makes the steak less chewy.

What makes a good sirloin tip steak?

Any chef will tell you that the key to making the best food is to source the right ingredients. That’s why our journey to cooking the perfect steak starts the day before the meal, in the meat aisle. 

Sirloin steak is traditionally cut from the rump of the cow. This makes it thicker and juicier than other steaks. These cuts are great value for money and are always packed full of flavor. 

How do you know what a good sirloin steak should look like, well just follow these handy tips:

  • Look for a steak with little to no visible connecting tissue 
  • Look for a steak with fat marbled through the meat 
  • Look for a steak with a thick layer of fat above the meat

The steak you pick out should be a rich red color and avoid any meat with an oil-slick, rainbow sheen. 

I really like a sirloin tiproast. You can cut it down to make grilled sirlointipsteak. There’s nothing like grilled steak with olive oil and maybe some minced garlic.

Can You Make Top Sirloin Steak Recipe Ahead?

No, unfortunately it’s just not recommended to make top sirloin steak ahead of time. The problem arises when trying to serve the steak hot. If it’s already cooked, you’ll need to re-heat it which means you could easily over-cook it.

The cooking time is relatively quick, so simply wait to cook the steak until you’re ready to eat! If you have leftover steak, I recommend quickly searing it in a hot skillet to warm it up.

Step 4

Turn the stove on to medium-high heat. Place a cast-iron skillet or a heavy-bottomed stainless steel pan onto the stove’s burner. Avoid using a nonstick pan, since it won’t get hot enough and shouldn’t be used at the high temperature you need to sear the steak.Once you can feel the heat when you hold your hand above the pan, add cooking oil to the pan.

Petite Sirloin FAQs

Is Petite Sirloin a Good Cut?

Petite sirloin is an alternative to cuts that are larger or more expensive. The meat is not considered to be flavorful or tender.

How Much Does Petite Sirloin Cost?

Expect to pay less than $10 per pound for petite sirloin. If you don't mind the slightly tough meat, it's a good bargain compared to more expensive roasts and steak options.

How Do You Know When Petite Sirloin Is Done?

If you braise a petite sirloin, it's done when the internal temperature reaches 203 degrees Fahrenheit. If you roast the cut, aim for 135 degrees for medium-rare or 150 degrees for medium.

What Is a Petite Sirloin Best For?

The best use of this cut is probably to make it into smaller cuts — thin-sliced steaks, kabobs, or stew meat.

What Is the Difference Between Sirloin and Petite Sirloin?

Compared to a full sirloin roast, petite sirloin is smaller, and comes from a different part of the sirloin area. Petite sirloin is cut from the hip area, nearest the round area.

Can Petite Sirloin Be Cooked From Frozen?

If sliced for steaks or kabobs and cooked fast over high heat, petite sirloin can be cooked from frozen. If braised or roasted, it's best to fully defrost the cut first.


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