Among all the grilling steaks, the petite sirloin is affordable, easy to cook, and a great choice for a barbecue party. As an avid carnivore dietitian, I am also a big fan of this flavorful steak.
Drawing from my extensive culinary background, countless hours of research, and consultations with fellow chefs, I'm excited to share with you not only what petite sirloin is but also the best techniques to prepare and savor it.
This comprehensive guide will discuss what makes petite sirloin unique, how to select the perfect cut, and step-by-step instructions on how to cook it.
Quick Summary
- Petite Sirloin Steak is a steak that comes from the Sirloin primal of a cow, near the rump area.
- It's versatile in cooking methods, including broiling, braising, and grilling, and is often found in recipes that require slow cooking or marinating to retain moisture.
- In a 1999 study published in the National Library of Medicine involving 2,212 consumers, satisfaction with top sirloin steaks was found to be significantly influenced by cooking methods and degree of doneness, with preferences for well-done steaks and outdoor grilling as the most popular cooking method [1].
- Finding Petite Sirloin might be challenging in local stores, but it can be ordered from butchers or online meat markets.
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.
This steak 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 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 retaining 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 known as the ball tip steak and the loin ball tip steak.
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 a part of the bottom sirloin butt closer to the rump cut. The muscles in this area are often used, making 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?
Petite sirloin tastes similar to traditional sirloin, offering a lean, beefy flavor with a slightly firmer texture. It's a versatile cut favored for its balanced taste.
Since the petite sirloin contains rather tough muscle fibers and is not too tender, the lean cut tends to be quite chewy and coarse.
However, it has a slight marbling and fat ribbon, giving the smaller steak a buttery taste.
Petite sirloin steaks are often said to be between the top sirloin steak and rump steak regarding the flavor profile.
Nutritional Values
Let’s take a closer look at the nutritional values of petite beef sirloin [2]. The nutritional values below are based on 3oz servings:
| Nutrition | Amount based on 3oz serving |
| Calories | 150 |
| Sodium | 50mg |
| Saturated Fat | 3.5g |
| Protein | 25g |
| Zinc | 3.7mg |
| Iron | 1.1mg |
Where Can You Typically Find Petite Sirloin?
You can typically find petite sirloin in well-stocked grocery stores, and local butcher shops.
When planning to cook petite sirloin, look for it in the beef section of your preferred supermarket or inquire at a local butcher.
While it's not as widely available as some other cuts, many quality meat providers offer this option.
Ensure you ask for petite sirloin, not just sirloin steak or top sirloin steak.
They sound similar and 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 need help 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 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 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, garlic powder, and grapefruit juice on their cuts of meat. This makes it flavorful; however, I prefer to keep it simple.
You can use the following marinade recipe on your meat; 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, 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 ensure the meat is as dry as possible since any extra moisture will affect the grill's temperature. 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. Use the meat thermometer to take temperature measurements. You can then go ahead and remove it from the grill.
- Step 6: Add butter and cover the grilled petite sirloin steak with tin foil for extra juiciness. Let it rest for 5 minutes until the internal temperature rises to 130 °F.
- Step 7: Always ensure you slice against the grain, especially for tough cuts on the cow's lower region. This will make it a lot more tender and easier to chew.
Petite sirloin isn't a tender steak, so you should cook meat sparingly. Medium rare is a good place to aim for.
5 Steps For Broiling Petite Sirloin
Regarding 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.
According to USDA, 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 [3].
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 turn the steak and broil the opposite side for another 5 minutes.
- Step 4: Once the vegetables are nice and crispy, 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.
Remember 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 you use the right sirloin steak recipe.
The sirloin tip should be marinated before cooking to transform it from a good steak to a great juicy sirloin steak.
Ways to cook petite sirloin tip steaks:
- Grilling
- Broil
- Braise
- Skillet
- 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 also works great in kabobs. You won’t go wrong if you choose these filet mignon cuts.
Ways to cook the top sirloin steaks:
- Grilling
- Stir-fry
- Broil
- Skillet
- Pan-broil
- 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:
- Broil
- Grilling
- Skillet
- Pan-broil
Related Articles:
Steak Sushi Recipe
I have been making this steak sushi for years, and it is always a hit with family and friends alike. Give this American twist on Japanese cuisine a try.
Recipe Overview
-
- Prep Time: 60 min
- Cook Time: 10 min
- Total Time: 70 min
- Number of Servings: 24
Teriyaki Sauce
-
- 1/4 cup soy sauce
- 3 slices ginger
- 2 tsp cornstarch
- 1-1/2 tbsp water
- 1/4 cup pineapple juice
- 2-3 tbsp brown sugar
- 2 tbsp mirin (sweet rice wine)
-
- 1 1/2 tbsp sugar
- 2-1/2 cup water
- 3 tbsp rice vinegar
- 3/4 tsp kosher salt
- 1 piece of dried sea kelp
- 2 cup short-grain sushi rice
Sushi Rice and Meat
- 2 tsp olive oil
- Bamboo sushi mat
- 1 package sheet nori
- 2 tbsp sesame seeds
- 3 thinly sliced green onions
- Salt and pepper to season steak
- 1 pound of steamed asparagus
- 1 avocado, peeled and sliced into strips
- Pickled ginger and wasabi if desired
- 1 to 1 1/4 lb beef steak such as striploin, ribeye, or tenderloin
Instructions
- Boil ginger, mirin, brown sugar, pineapple juice, and soy sauce in a small pot. Thicken with a cornstarch-water mix, stir for 2 minutes, and let cool.
- Rinse rice until water is clear, add kelp and water, let stand, then boil. Simmer covered for 13 minutes, let sit, then mix with a microwaved solution of salt, sugar, and vinegar.
- Sear steak in olive oil on medium heat for 2-4 minutes per side until it reaches 135°F. Rest for 5 minutes, then slice against the grain.
- Spread rice on a nori sheet, add avocado, asparagus, onion, and beef. Roll tightly using a bamboo mat, seal with water, and slice into eight pieces.
- Drizzle with teriyaki sauce, sprinkle sesame seeds, and serve with wasabi and pickled ginger.
References:
- https://pubmed.ncbi.nlm.nih.gov/10229360/
- https://www.eatthismuch.com/food/nutrition/beef-petite-sirloin-steak,457762/
- https://ask.usda.gov/s/article/To-what-temperature-should-I-cook-beef
