Sirloin Tip

The Sirloin Tip is not quite as tender as the Sirloin, however, can be a wonderfully flavorful main dish. This requires a marinade in order to break down the tissue and help retain moisture within the meat. This cut also typically has a tendon running the length of the meat, which should be cut out. Slicing the steak on a bias across the grain helps to improve the tenderness of the beef.

The Sirloin tip has an uneven thickness, which presents a cooking problem. One way to counteract this problem is to have a two level fire. With more coals on one side of the fire providing for hotter and cooler areas. Searing the meat and turning the temperature down to low will give the meat a nice crust and evenly cooked interior.

I prefer a steal grilled rare. However the sirloin tip has a rubery texture when cooked rare. Longer cooking times give this piece of meat a more tender chew - without drying out the meat, even until well done. This is accomplished with a salty soy marinade. The salt in soy sauce marinade helps the meat to retain its moisture.

Never cut a piece of meat immediately after cooking. Let the meat rest for five minutes after you are done cooking it to allow the moisture to reabsorb back into the meat. This provides for both a more juicy and tender meal.