What is Sirloin Tip Side Steak? (6 Cooking Methods & Tips)

Arianna Foster
Published by Arianna Foster
Last Updated On: December 4, 2023

During the decade I’ve been on a carnivore diet, I’ve tried all kinds of steaks. But one that’s been a recent favorite is sirloin tip side steak.

I talked with my butcher to learn everything about this steak. I also experimented with different cooking methods to find out what works best.

Today, I’ll share all the ins and outs of sirloin tip side steak and the best ways to cook it.

Quick Summary

  • Sirloin tip side steak is a primal cut that comes from the part of the animal that’s exercised a lot.
  • Sirloin tip side steak can be cooked using different cooking methods but is best grilled medium rare.
  • Sirloin tip side steaks should be marinated before cooking at high heat.

What Is Sirloin Tip Side Steak?

A raw sirloin tip side steak on a white background

Sirloin tip side steak is a cut extracted from the side part of the sirloin, or round primal (rump and hind legs). This steak comes from the animal’s thighs, which get a lot of exercise. The meat is rather tough due to this.

Extra fat found on the steak is removed before it’s packaged to be sold. This is why sirloin tip steak is lean and low in cholesterol. However, the lack of fat and intramuscular marbling means sirloin steaks are easy to overcook.

You should braise them so the connective tissue breaks down and the steak sirloin tip becomes tender.

Sirloin tip steak is also called charcoal steak, breakfast steak, and knuckle sirloin tip.

Sirloin Tip vs Sirloin Top

Even though they share a similar name, top sirloin and sirloin tip are two different cuts. They come from different parts of the animal.

  • Top sirloin steak - Cut from the sirloin primal cut. It comes from the top of the sirloin part of the carcass, which is how it gets its name. This is a tender and lean steak. It’s somewhat expensive and also called cap-off or sirloin steak. It’s best used for grilling, sauteing, and broiling.
  • Sirloin tip steak - Cut from the round primal. This is a tough and lean steak because it comes from the back end, or animal’s hindquarters, which gets a lot of movement. It’s one of the inexpensive cuts. 

Both round sirloin tip and sirloin top are available as a steak, roast, or ground beef.

Sirloin Tip Side Steak Nutrition

A close up shot of a sliced sirloin tip side steak on a plate

Here’s the nutrition info for one serving (3 oz) of sirloin tip steak:

  • Calories: 179
  • Protein: 22 g
  • Total fat: 9.4 g
  • Sodium: 45 mg
  • Cholesterol: 71 mg

Overall, sirloin tip side steaks are a healthy cut of meat [1]. It’s a lean steak and has less fat, including saturated fat, than other popular steaks, for example, ribeye.

However, even though it’s lean, it’s rich in protein, so it’ll keep you full and satisfied for a while.

6 Ways on How to Cook Sirloin Tip Side Steak?

A sirloin tip side steak that was cooked on the grill

You can cook sirloin tip steaks by grilling, broiling, braising, and oven roasting. Sirloin tip steak is a tough cut that should be marinated before cooking for better tenderness and flavor.

You can cook sirloin tip side steak on high heat, but keep an eye on the meat to make sure it doesn’t overcook and become even tougher.

Braising is another great cooking method for sirloin tip side steak. As you braise the steak over low temperatures for a long time, the moisture tenderizes the meat.

Here are tips on how to cook sirloin tip side steak on your grill:

  • Trim excess fat to prevent flare-ups.
  • If you don’t want to marinade, take the sirloin tip side steak out of the fridge half an hour before grilling and let it sit at room temperature. Brush it with vegetable oil and season the meat.
  • If you marinate (which I recommend), place the sirloin tip side steak in a resealable food bag half filled with marinade. You can use balsamic vinegar for a tenderizing marinade. Turn the bag from time to time to evenly distribute the marinade.
  • You can marinate the steak in the fridge or at room temperature for an hour. When you’re ready to grill sirloin steaks, blot the meat dry with paper towels and season with salt and pepper.
  • Preheat the grill to high heat and grill for 6 to 10 minutes per side. The internal temperature of the beef cut should be 135 degrees if cooked medium rare. Use a meat thermometer to check the temperature.
  • Let the sirloin tip side steak rest for up to 10 minutes after grilling so the juices redistribute. Serve thin cuts of steak against the grain.

“Medium-rare is the ideal doneness level for steak, including sirloin steak. To cook sirloin steak on the grill to this temperature, continue cooking until your meat thermometer reaches 125-130℉.”
- Chicago Steak Company, Premier Provider of Gourmet Beef

Here are the internal temperatures for your sirloin steaks according to the level of doneness:

  • Rare - 120 to 130 degrees
  • Medium rare - 135 degrees
  • Medium - 145 degrees
  • Medium well - 155 degrees
  • Well done - 165  degrees

Note: Don’t pierce or poke the steak with a fork or other utensil because it’ll release juices and be dry.

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What Is the Sirloin Tip Side Steak Good For?

The sirloin tip side steak is good for making kabobs, cubed steak, and stew meat. It’s also great when grilled or cooked stir-fry.

Is Sirloin Tip Side Steak Tender?

The sirloin tip side steak is moderately tender. The steak sirloin tip isn’t as tender as top sirloin or tenderloin. It has connective tissue that needs to be cooked slowly.

How Do You Tenderize a Sirloin Tip Steak?

You tenderize a sirloin tip steak by pounding with a meat mallet, salting, marinating, or slow cooking. All of these help break connective tissue, which results in a tender steak sirloin tip.


  1. https://www.nutritionix.com/food/sirloin-steak-tips
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About the author

Arianna Foster
Nutritionist/Editorial Director
Arianna Foster is the editorial director and senior reviewer at Carnivore Style. She loves sharing her passion for nutrition, diverse cooking techniques, and the many health benefits of a meat diet with readers.
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