Looking to expand your steak pallet but have no idea where to start?
You may have heard of the classic steaks like Denver Steak, Chuck Steak, and Top Sirloin, but have you heard of the Petite Sirloin Steak?
Among all the grilling steaks, the petite sirloin is affordable, easy to cook, and a great choice for a barbecue party. I myself am a big fan of this beef steak. It’s my go-to steak when I’m not sure what to have for dinner since I know it doesn’t disappoint.
That’s why I have put together this article, with everything you need to know about the petite sirloin steak, as well as some cooking tricks and tips to help get you started.
- Sirloin steak comes from the Sirloin primal of a cow, which is the loin region.
- It’s not easy to find it at the supermarket, so you should discover other places where it can be bought.
- You need a good marinade recipe if you intend to grill the petite sirloin.
- There are seven steps to follow when grilling the petite sirloin, and five steps to broiling.
- If you don’t like the petite sirloin, there are a few other similar steaks that you can try.
Petite Sirloin Steak - An Overview
Petite Sirloin Steaks come from the Sirloin primal of a cow, right near the rump area. It comes from the filet mignon cut family. It is typically considered a cheaper and tougher option. However, if cooked properly, it can be a delicious steak.
What it lacks in tenderness, it makes up for in flavor, especially when you add a good rub or marinade.
Petite sirloin steak is pretty versatile when it comes down to it; it can be broiled, braised, and grilled.
You will typically find the petite sirloin in recipes that include slow-cooking the steaks in a rich stock or sauce. Since the steaks are considered tough, low and slow is always the key to retain as much moisture as possible. However, it is possible to sear the steaks on the grill if you marinate beforehand.
The petite sirloin is also referred to as the ball tip steak and the loin ball tip steak. These steaks have earned this name simply due to where the beef can be found.
If you’re having trouble locating the petite sirloin steaks under any of these names, the industry ID is IMPS/NAMP - 1185B, UPC - 1308.
Where Does Petite Sirloin Steak Come From?
The sirloin cut comes from the loin region of the cow - the sirloin primal. This primal is often separated into the bottom sirloin butt, located under the hip bone, and the top sirloin butt.
Although the sirloin primal comes from the loin, the petite sirloin is actually a part of the bottom sirloin butt, which is closer to the rump cut. The muscles in this area are used often, which makes the steak tough.
Top sirloin steak has more tender muscles; therefore it is a lot softer than most in the sirloin section. However, they all produce a good flavor.
What Does Petite Sirloin Taste Like?
Since the petite sirloin contains rather tough muscle fibers, and it is not too tender, the lean cut tends to be quite chewy and coarse.
It does, however, have a slight marbling and fat ribbon that gives the smaller steak a buttery taste.
Petite sirloin steaks are often said to be in between the top sirloin steak and rump steak when it comes to the flavor profile.
Let’s take a closer look at the nutritional values of petite beef sirloin . The nutritional values below are based on 3oz servings:
|Nutrition||Amount based on 3oz serving|
Where Can You Typically Find Petite Sirloin?
When it comes to buying steak, you may not always be able to find it in your local supermarket or butcher. It is a fairly new cut and is rather popular, so it may be harder to find top sirloin steaks.
However, you can always ask your butcher to order it for you. Ensure you ask for petite sirloin and not just sirloin steak or top sirloin steak.
They sound similar, and both come from the loin region, but remember, they are quite different.
“Let the pan get nice and hot. If there’s no heat inside the pan, there’s no color. If there’s no color, there’s no flavor”.
- Gordon Ramsey, Chef
If you’re unable to find petite sirloin steaks in store, you can always try an online meat market. Not only is this convenient, but it’s also much simpler. Just one click, and it’ll be delivered fresh to your door.
However, since the steak is often sold as an alternative to more expensive top sirloin steaks such as the top sirloin steak and other filet mignon cuts, you may also have a hard time finding it online.
The cost of the steak varies. However, you can expect to pay anywhere from $7.00 - $8.50 per pound.
Petite Sirloin Marinades
When it comes to preparing the steak, you should know that oven-roasting or pan-searing doesn’t cut it.
Why is my petite sirloin tough, you ask? Because you have to broil or grill it in order to make it most tender and flavorful. You can also use a meat mallet to help tenderize the meat.
If you opt for grilling your petite sirloin, you’ll want to create a marinade to help tenderize and flavor the beef. Many people use Worcestershire sauce, red miso, and grapefruit juice on their cut of meat. This makes it flavorful; however, I prefer to keep it simple.
You can use the following marinade recipe on your meat; just make sure you leave it to soak up the juices for at least an hour.
- ¼ a cup of fresh lime juice
- ½ cup of Italian dressing
- 1 teaspoon of ground cumin
- 1 tablespoon of honey
If you can marinate your meat overnight, even better. Avoid using metal to place your meat and marinade in, and opt for a food-safe container instead.
7 Steps For Grilling Petite Sirloin
Once you’ve let your petite sirloin sit in the marinade for a few hours, it’s time to break out the grill. As I mentioned before, it is possible to cook high and dry if you want to achieve a good sear.
- Step 1: Before we begin grilling, you’ll want to take your meat out of the fridge and allow it to adjust to room temperature. This could take around 30 minutes, depending on how thick your meat is.
- Step 2: Remove any marinade on the outside of the meat and pat it dry. You want to make sure the meat is as dry as possible since any extra moisture will affect the temperature of the grill. Remember, we need it to be nice and hot to achieve a good sear.
- Step 3: Pop your petite sirloin on a clean grill and cook it directly over the heat for 1 - 2 minutes. The thickness of your steaks determines how long you need to sear.
- Step 4: Flip the meat over and sear the opposite side for another 1 - 2 minutes.
- Step 5: You’ll know your meat is ready when it reaches an internal temperature of 125 °F. You can then go ahead and remove it from the grill.
- Step 6: For extra juiciness, add butter and cover the meat with tin foil. You should let it rest for 5 minutes, or until the internal temperature has risen to 130 °F.
- Step 7: Always ensure you slice against the grain, especially for tough cuts found on the lower region of the cow. This will make it a lot more tender and easier to chew.
Petite sirloin isn't a super tender steak to begin with, so you should avoid overcooking meat. Medium rare is a good place to aim for.
5 Steps For Broiling Petite Sirloin
When it comes to different cooking methods, broiling is the most popular for sirloin steaks. You can use a broiler pan to create the perfect steak since it helps keep the heat even.
Remember, to create a good petite sirloin, you’ll want to cook until rare or medium-rare - or until it reaches an internal temperature of 130 °F - 140 °F .
You should also marinate with your favorite sauce (I recommended Worcestershire sauce for this one.)
- Step 1: Set your oven to broil and spray the broiler pan with cooking spray to avoid sticking.
- Step 2: Place the steak and vegetables (mushrooms, onion, squash) on the rack.
- Step 3: For 5 minutes, broil the top of the steak and vegetables 3 - 4 inches away from the heat. You can then turn the steak and broil the opposite side for another 5 minutes.
- Step 4: Once the vegetables are nice and crispy, you can remove everything from the oven and let it sit for 5 minutes until the steak reaches room temperature.
- Step 5: Cut the steak against the grain into 4 pieces, and sprinkle with parsley.
Keep in mind that different ovens vary in temperature and power, so you should aim for medium-rare instead of relying purely on the recommended times.
Other Cuts You May Like
Petite sirloin steak isn’t for everyone, and that’s completely ok. So, below are a few steaks similar to the petite, but a little bit different.
1. Sirloin Tip Center Steak
Sirloin tip is a very lean cut, boneless, and a good value for money. It is much more tender than petite steak, especially when cooked correctly.
Sirloin tip should be marinated before cooking to transform it from a good steak to a great steak.
Ways to cook petite sirloin tip steaks:
- Pot Roast
2. Top Sirloin Steak/Boneless Top Sirloin Steak
Top sirloin or boneless top sirloin steak are the more popular and larger filet mignon cuts.
Top sirloin is super flavorful, juicy, and versatile. It is located on the lower half of the cow; however, it is fairly tender.
Top sirloin can be served as a steak, but it also works great in kabobs. You won’t go wrong if you choose these filet mignon cuts.
Ways to cook the top sirloin steaks:
- Sous vide
3. Top Sirloin Filet
The top sirloin filet is perfectly portioned compared to larger top sirloin steaks. It is tender, thick, and is super easy to prepare.
A simple salt and pepper rub is all you need to make this steak great.
Ways to cook the top sirloin filet:
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Is Petite Sirloin Steak Good?
If you already know how to cook steak, petite sirloin should be on your shopping list. It is cheap, quick to whip up, and tastes great when cooked right.
Since the cut location is on the lower half of the cow, it has the tendency to be tough.
However, it is just as flavorful as many pricey cuts out there. Add your favorite marinade, pop it on the grill or set it to broil, and you’ll have a great steak in no time.
And remember, an overcooked steak is an unhappy steak. Always aim for rare to medium.