Ball Tip Petite Cut Steak Recipes

The worcestershire sauce and italian style dressing give the marinade a zing while the garlic pepper seasoning and barbeque sauce give it that barbeque flavor.

Ball tip petite cut steak recipes. The longer the beef or chicken sits in the marinade the better it will taste. The beef board suggests steak recipes that call for marinating the ball tip cut of steak before grilling. Consists of the vastus medialis vastus lateralis and rectus femoris ball tip from the bottom sirloin butt and or the anterior porting of a full sirloin tip. A marinade adds flavor and may improve tenderness.

Sometimes ball tip steaks are called petite sirloin or sizzler steaks but they all mean the same thing. A petite sirloin steak by another name is still delicious. The american heart association suggests keeping your steak marinade simple using ingredients such as low sodium soy sauce a touch of olive oil vinegar and minced garlic. The sirloin area is under the loin and heading into the round at.

These ball tip steaks were tender and had a lot of flavor from the marinade. Ball tip steak is easier on your wallet and figure than other types of steak but may lack the tenderness of a better quality cut of steak. You can order petite sirloin steaks from your butcher who might also know them as ball tip steak or loin ball tip steak. The cut location is the ball tip which is the lower section of the bottom sirloin located under the hip bone.

Ball tip steak is also known as sirloin tip steak but should not be confused with top sirloin steak which is much more tender. They were small. They re versatile and can be cooked all sorts of ways from stir frying to broiling with delicious results every time. This marinade is great for beef or chicken.

Once the tri tip and the flap are removed the muscle that is left behind is the ball tip. Steak that is derived from the bottom sirloin section of the loin the name petite comes from the small size of the sirloin cut the cut location is the ball tip which is the lower section of the bottom sirloin located under the hip bone.