Sirloin tip side steak is a lean, naturally tough, inexpensive cut from the round primal. Please do not confuse it with cuts from the sirloin primal. In this article, I’ll explain where it comes from, what other names it goes by, its flavor profile, and the best ways to cook it.
What is Sirloin Tip Side Steak?
Sirloin tip side steak is a beef cut from the round primal (not the sirloin as the name suggests). It’s an affordable cut that’s easy to find but requires extra effort to unlock its full flavor and tenderness. The sirloin tip side steak has a strong beefy taste, yet it’s lean and tough. To fully enjoy its taste and texture, you must tenderize it by marinating, using a mechanical tenderizer, or slow-cooking over low heat.
This isn’t the kind of steak you can just season with salt and pepper and grill or pan-fry for a few minutes, expecting a juicy, tender steak. If you need a steak that’s quick and easy to cook, this is not the best choice. But if you’re willing to put in the extra effort, you can turn the sirloin tip side steak into a delicious, satisfying meal.
What Are the Other Names for Sirloin Tip Side Steak?
Here are the most popular other names for the sirloin tip side steak in the United States:
- Breakfast Steak,
- Sandwich Steak,
- Round Sirloin Tip Side Seak.
Where Does a Sirloin Tip Side Steak Come From on a Cow?
A sirloin tip side steak comes from the round primal, not the sirloin. It comes specifically from the sirloin tip sub-primal. Butchers separate the sirloin tip sub-primal into several sections: the sirloin tip roast, the center roast, and the side roast – and then cut the sirloin tip side steak from the side roast.
What Does Sirloin Tip Side Steak Taste Like?
Sirloin tip side steak offers a bold, beefy flavor. It comes from muscles that work hard, giving it a lean, slightly tough texture without the buttery richness of a marbled cut. Instead, you get an intense beefy flavor.
What Are the Best Methods for Cooking Sirloin Tip Side Steak?
Sirloin tip side steak is lean and tough, so you must treat it right to keep it tender and tasty. You have two main options: cook it low and slow or marinate (or tenderize) it first and then cook it quickly over high heat. The goal is to break down its muscle fibers.
For a low and slow approach, braising works wonderfully. If you’re working with a thicker cut, try sous vide – cooking it at 130°F (54°C) to 135°F (57°C) for about 24 hours lets the steak cook evenly and tenderizes the meat. If you’re short on time, marinate or tenderize the steak first, then sear it over high heat for a nice crust.
Avoid cooking the sirloin tip side steak directly on high heat without tenderizing or marinating the meat first, as that will leave you with a dry, tough, and chewy steak.
