Sirloin steaks are prized and enjoyed for their flavor and relative leanness. Few people, however, know that the sirloin tip—located just below the standard sirloin—can provide as much flavor, but at a fraction of the cost of the full sirloin. Like the sirloin itself, the tip can be enjoyed as a beef roast, or it can be cut into lean steaks. The following steps will demonstrate the techniques for cutting sirloin tip steaks from the sirloin roast.
Things You'll Need
Chill the entire sirloin roast. Meat will be much easier to work with if chilled. Place the roast in a freezer or very cold refrigerator, removing it just before any freezing begins. Begin cutting and trimming the roast immediately after removing it from the freezer.
Cut the triangular portion from the sirloin roast. Sirloin roasts possess one section that is unmistakably long and triangular in shape. This is the sirloin tip. Exactly where you cut the tip and how far up the sirloin roast you go is up to you.
Trim any fat or other unwanted material from the roast. Sirloin roasts are known to be relatively low in fat content, but there will be some fat that you’ll want to remove, as well as some membranes. Use a sharpened butcher’s knife to remove these excess materials.
Cut the sirloin tip roast into smaller steaks if desired. Sirloin tip roasts can be kept whole and prepared as a roast—slow-cooked in an oven or crock-pot, for example. Many people, however, like to enjoy the sirloin tip as a steak. Steaks should be cut to a thickness in accordance with how they’ll be cooked. A thick steak will need to be cooked longer and at a lower temperature. Cut steaks a bit thinner if you’ll be serving them rare, as these won’t need as much cook time.
Store the sirloin tip roast and any steaks that you have cut from it. Wrap whole sirloin tip roasts in butcher’s paper and mark with the date and contents of the package. If you have cut the roast into steaks, wrap each steak separately in butcher’s paper, marking each steak’s packaging, then pack the separately wrapped steaks into one bundle. Store packages in the freezer for several months, or in your refrigerator for a few days.
The low fat content of the sirloin tip makes it highly desirable in chili-making. If you’d like to use sirloin tips in chili, cut the tips into smaller pieces (no more than about three quarters of an inch, squared) before cooking.