Beef Ball Tip Steak Recipe
4 ball tip steaks.
Beef ball tip steak recipe. 2 teaspoons garlic powder. Preheat oven to 450 f. The cut location is the ball tip which is the lower section of the bottom sirloin located under the hip bone. 2 teaspoons kosher salt.
Fresh ground peppercorn for garnish. 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. Ball tip is cut from the top of the hip bone. It is lean tender full of flavor and a bargain compared to other steaks at the meat counter.
Bottom sirloin breakfast and sandwich steak are other names. 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. 1 teaspoon black pepper. The best beef tip steak recipes on yummly steak tips over rice marinated steak tips haitian tasso steak bites fried beef tips beef bites.
Rub mixture evenly on ball tip roast and place in a roasting pan fitted with a rack. Ball tip steak is also known as sirloin tip steak but should not be confused with top sirloin steak which is much more tender. Once the tri tip and the flap are removed the muscle that is left behind is the ball tip. 1 2 cup red wine.
We ll walk you through each of the best ways to cook tri tip steak sharing some of our best tri tip recipes as we go. This marinade is great for beef or chicken. 2 tablespoons minced garlic. 1 tablespoon tomato paste.
Sometimes ball tip steaks are called petite sirloin or sizzler steaks but they all mean the same thing. 1 teaspoon onion powder. 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. The longer the beef or chicken sits in the marinade the better it will taste.
The ball tip steak is found on the lower end of the sirloin butt on a side of beef. 1 teaspoon dried thyme. 1 2 cup soy sauce. Tri tip steak is a versatile beef cut best cooked by grilling broiling and skillet cooking.
The sirloin area is under the loin and heading into the round at.