Tag: Grilled Marinated Sirloin Steak Tips

What’s Cooking: Grilled Marinated Sirloin Steak Tips

Cross posted from The Stars Hollow Gazette

This is a dual tutorial because there are two methods of grilling: charcoal (wood) or gas. But first some ask what cuts of beef are “sirloin steak tips”. The answer is they are some of the pricier and tastier cuts of beef that come from the hind quarters. :

   The loin has two subprimals, or three if boneless:

       the short loin, from which club, T-bone, and Porterhouse steaks are cut if bone-in, or strip loin (N.Y. strip) and filet mignon if boneless,

       the sirloin, which is less tender than short loin, but more flavorful, and can be further divided into top sirloin and bottom sirloin (including tri-tip),

      the tenderloin, which is the most tender.

It can be removed as a separate subprimal, and cut into fillets, tournedos or tenderloin steaks or roasts (such as for beef Wellington), or can be left on wedge or flat-bone sirloin and T-bone and Porterhouse loin steaks.

   The round contains lean, moderately tough, lower fat (less marbling) cuts, which require moist cooking or lesser degrees of doneness. Some representative cuts are round steak, eye of round, top round and bottom round steaks and roasts.

   The flank is used mostly for grinding, except for the long and flat flank steak, best known for use in London broil, and the inside skirt steak, also used for fajitas. Flank steaks were once one of the most affordable steaks, because they are substantially tougher than the more desirable loin and rib steaks. Many recipes for flank steak use marinades or moist cooking methods, such as braising, to improve the tenderness and flavor. This, in turn, increased the steaks’ popularity; when combined with natural leanness, increased prices have resulted.