Beef Ball Tip Steak

Ball tip steak is also known as sirloin tip steak but should not be confused with top sirloin steak which is much more tender.

Beef ball tip steak. 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. A ball tip steak is cut from the ball tip of the round or sirloin. 1 teaspoon dried thyme. Fresh ground peppercorn for garnish.

Ball tip steak from the beef loin is lean and economical and best marinated prior to sautéing. 1 teaspoon black pepper. Remove the steak from the refrigerator one hour before cooking to allow the meat to return to room temperature. The sirloin area is under the loin and heading into the round at.

Bottom sirloin breakfast and sandwich steak are other names. The cut location is the ball tip which is the lower section of the bottom sirloin located under the hip bone. Once the tri tip and the flap are removed the muscle that is left behind is the ball tip. Ball tip steaks are great for grilling and absorb rubs and marinades nicely which makes up for their tendency to be tough.

1 tablespoon tomato paste. Trim off any excess fat mix together the marinade according to its recipe. 4 ball tip steaks. Pour marinade over ball tip steaks and place overnight in the refrigerator to tenderize the meat.

1 2 cup soy sauce. 2 tablespoons light brown sugar. 2 teaspoons kosher salt. 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 ball tip steak is found on the lower end of the sirloin butt on a side of beef. 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. Ball tip is cut from the top of the hip bone. 2 teaspoons garlic powder.

2 tablespoons minced garlic. 1 teaspoon onion powder. Sometimes ball tip steaks are called petite sirloin or sizzler steaks but they all mean the same thing. It is an economical cut that is quite popular in michigan.

Steak prep and cooking suggestions. 1 2 cup red wine. A marinade adds flavor and may improve tenderness. The beef board suggests steak recipes that call for marinating the ball tip cut of steak before grilling.

We suggest you cook member s mark steak within 1 2 days after purchase. 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.