Ball Tip Steak Grill Time

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. The beef board suggests steak recipes that call for marinating the ball tip cut of steak before grilling. Cooking instructions sirloin tip steak marinade grilling.

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Buy your steaks early on the same day you plan to cook them.

Ball tip steak grill time. 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. Ball tip steak is also known as sirloin tip steak but should not be confused with top sirloin steak which is much more tender. In some regions flap meat is sold as sirloin tip. Ball tip is cut from the top of the hip bone.

Turn the meat over every 3 4 minutes. The steak should register at least 145 degrees f on an internal meat thermometer. Place ball or tri tip fat side down on grill. Those thin streams of fat will dissolve in the heat of your grill and moisten the meat from the inside while cooking.

When cooking a steak freshness is top priority. Move the steaks to the side of the grill with indirect heat the unlit side of the gas grill or the portion of the charcoal grill with no briquettes to finish cooking. Transfer steaks to skillet or grill pan. Pat dry with paper towels.

Cook on low to medium heat. Most of the steaks labeled as sirloin tip are cut from the portion of the sirloin that extends into the round or the areas around the ball tip or tri tip roast. Grill for 40 minutes and begin to check meats internal temperature with a meat thermometer. Place meat fat side down on grill and turn every 3 4 minutes.

Most look like a conventional steak compact and with a lean appearance and little marbling. A marinade adds flavor and may improve tenderness. Remove steaks from marinade. Because it is not the tenderest of steaks grilling may not be your first inclination but the ball tip steak is well suited to the grill with a little prep work.

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. The ball tip steak may be a cut that s unfamiliar if you re not from michigan where it is a regional favorite for its budget and palate pleasing characteristics. Top with ground peppercorns and enjoy. Cook for an additional three to seven minutes.

Cook for 4 6 minutes per side or until desired doneness is reached. Remove steaks and let cool for 5 minutes before serving. Avoid turning the steaks as they finish cooking. Trim off any excess fat mix together the marinade according to its recipe.

For best results place the sirloin tip steak in a resealable plastic food bag with 1 2 to 1 cup 250ml of marinade squeeze any air from bag refrigerate 6 24 hours. Look for steaks that are well marbled with fat.