Ball Tip Petite Cut Steak

Petite sirloin steaks are less expensive than many other cuts but still give you a tender beefy bite. You don t have to spend a lot of money to cook a delicious steak dinner. The process is simple.

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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.

Ball tip petite cut steak. Cooked to a medium rare the steak was easier to cut through than butter. Ball tip steak is also known as sirloin tip steak but should not be confused with top sirloin steak which is much more tender. A petite sirloin steak by another name is still delicious. The sirloin area is under the loin and heading into the round at.

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. 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. Overcooked sirloin ends up being tough and chewy. The beef board suggests steak recipes that call for marinating the ball tip cut of steak before grilling.

Sometimes ball tip steaks are called petite sirloin or sizzler steaks but they all mean the same thing. These ball tip steaks were tender and had a lot of flavor from the marinade. You can order petite sirloin steaks from your butcher who might also know them as ball tip steak or loin ball tip steak. A marinade adds flavor and may improve tenderness.

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. I marinated these beef ball tip steaks for about 20 hours and grilled them on my weber jumbo joe. Keep an eye on the time when you re pan frying the steak though. They were small.

The ball tip steak is found on the lower end of the sirloin butt on a side of beef. The cut location is the ball tip which is the lower section of the bottom sirloin located under the hip bone. Ball tip is cut from the top of the hip bone. There s not much marbling on the sirloin ball tip but it s still a tender piece of meat being just a touch tougher than.

Once the tri tip and the flap are removed the muscle that is left behind is the ball tip. They re versatile and can be cooked all sorts of ways from stir frying to broiling with delicious results every time.