This guide will show you exactly what petite Sirloin steak is, by answering all of the questions you might have.
From where it comes from on the cow to what it tastes like, and how much it costs through to the most important questions in preparing and cooking it.
Many good steaks come with premium prices attached that don’t allow for everyday feasting. And so the never-ending search for alternative cuts goes on.
From the Denver steak to the Chuck Eye, and through the array of round primal steaks, there always seems to be a new must cook steak.
Most avid grillers could talk about the qualities of a Sirloin Steak, but few have heard of the Petite Sirloin. Let alone know enough to talk about it at length.
And so we thought it was about time we broke the silence.
But enough small talk, let’s dig in and see what the Petite Sirloin steak is all about.
Contents (Jump to Topic)
- 1 What is Petite Sirloin Steak?
- 2 Where Does Petite Sirloin Steak Come from on the Cow?
- 3 Alternative Names
- 4 Flavor, Texture, Fat Content, and Tenderness
- 5 Typical Uses
- 6 Nutritional Info
- 7 Buying Petite Sirloin Steak
- 8 Portion Size: How Much Per Person?
- 9 How to Prepare for Grilling or Smoking
- 10 How to Cook it on a Grill
- 11 Three Best Petite Sirloin Steak Recipes from Around the Web
- 12 Conclusion
What is Petite Sirloin Steak?
To put it bluntly, it is a cheaper and tougher steak than most would choose or enjoy.
It comes from the tail end of the Sirloin primal, almost into the rump area, has flavor but lacks tenderness.
But that doesn’t mean it’s a write-off. When cooked well, it can be a delightful steak. And with its coarse grain, it takes well to rubs and marinades. Which means there are many ways to turn this average steak into a good steak.
Weighing in at an average of 6 to 8 oz. per steak, it’s on the smaller end of the steak size scale.
Where Does Petite Sirloin Steak Come from on the Cow?
The Sirloin primal is where this steak calls home. A well known primal that is separated into the Top Sirloin Butt and Bottom Sirloin Butt.
The Petite Sirloin is part of the Bottom Sirloin Butt and is closer to the Rump primal than the Loin.
Scientifically, it is part of the vastus lateralis and vastus medialis muscle group, that sits at the tip of the Sirloin where it meets the round primal.
This means it is part of the locomotive group of muscles that drive the animal when it works. So, very lean, but not very tender.
You would expect a steak with such a grand name to have equally grandiose nicknames, but no sir, not for the Petite Sirloin.
As we’ve covered already, the Petite Sirloin’s name really sets it up to fail on the Sirloin expectation front, but here are a few names that make a bit more sense.
Ball Tip steak: So-called because it comes from the muscle that attaches to the main muscles around the tip of the femur at the top of the hind leg.
Loin Ball Tip steak: A slight extension to the previous name in a bid to make it sound more tender, by pointing out it comes from the loin primal.
If you have any trouble finding it with any of these names, try the industry ID. This is basically the butcher code that directs them straight to the correct cut: IMPS/NAMP – 1185B, UPC – 1308.
Flavor, Texture, Fat Content, and Tenderness
When prepared well, the Petite Sirloin is a cut full of beef flavor somewhere between a Sirloin steak and a Rump steak.
It is firm to the chew with a coarse texture. It does have some marbling and a small fat ribbon that gives it a slight buttery aftertaste.
Typically used as a good value stand-alone steak, the Petite Sirloin can be grilled, broiled, or braised.
Recipes that call for steaks to be slow-cooked in stock or a rich sauce are popular with those that are looking to cook the Petite Sirloin.
As always, extra moisture means extra tenderness, which is vital for tough steaks like this one.
|Nutrition||Total Amount (Based on 3oz Serving)||% Daily Value (based |
on 2000 calories/day)
Buying Petite Sirloin Steak
As one of many new and popular cuts, the Petite Sirloin is available at many supermarkets but not all butchers or online meat markets.
There should be no problem purchasing them from a butcher if you ask for them in advance. This is precisely why you should forge a great relationship with your butcher, and then they will be more than happy to cut them for you.
If you can find them online, it can be a much simpler process of purchasing your meat.
No scouring the aisles of the supermarket, just click and wait for the delivery to come fresh to your door.
Where to Buy it Online
As a value cut of beef, sold cheap as an alternative to more expensive cuts, the Petite Sirloin suffers a similar fate to the Round steaks. The online gourmet meat sites don’t tend to stock them.
Thankfully, a quick consult with Mr. Google does bring up a few supermarket sites that do, so here are some for you to look at:
At the time of writing, the cost per pound is $6.99 – $8.49 per lb. across online supermarkets.
Portion Size: How Much Per Person?
At various outlets, the Petite Sirloin can weigh anything from 4 oz. up to 8 oz. So, depending on the size of your steaks, you can cook one or two per person.
If you are cooking the steaks as part of a saucy slow-cooked dish, one steak per person will be enough if it’s accompanied by rice and vegetables.
How to Prepare for Grilling or Smoking
Regardless of what you plan on doing with your Petite Sirloins, we recommend a potent marinade. We’re talking vinegar, alcohol, or something equally caustic for your meat.
A traditional oil, vinegar, garlic, salt, and Worcestershire sauce marinade is a great starting point. Then feel free to add, mustards, sweetness, or even red miso for extra oomph.
The minimum marinade time is at least 24 hours. Any less and the Petite Sirloin will still be tough. Too long and the steak’s texture will go mushy, and not very palatable. Plus, it will dull the beef flavor.
How to Cook it on a Grill
Once you have put the time and effort in to marinade your Petite Sirloins just as we directed, they are perfect for a high and dry cook on the grill.
So, fire up the grill to a high setting so that you can get a great sear and cross-hatch markings – because the presentation is half the battle. Then follow these steps:
- Remove your steaks from the fridge, and out of the marinade, and allow them to reach room temperature. Do this for at least 30 to 45 minutes, depending on the size and thickness.
- Scrape any excess marinade from the steak and pat them dry. Excess moisture will reduce the grill temp as they hit the grates, reducing the quality of the sear and crust.
- Scrape your grates to remove any old food debris and oil them with a kitchen towel and your choice oil.
- Place the steaks on the grill directly over the heat and sear them for 1 to 2 minutes depending on thickness.
- Flip the steak and sear for another 1 to 2 minutes.
- When the internal temperature is at 125f, remove from the grill.
- Give each steak a healthy knob of butter, and tent in foil for a 5-minute rest. The internal temperature will continue to rise to 130 – 135f.
- Slice against the grain and enjoy it!
Three Best Petite Sirloin Steak Recipes from Around the Web
So as you can see, once understood, this tough little steak can be coaxed into a great steak. It just takes a little patience and a good imagination for a decent marinade.
Here are our three best recipes from around the web to assist in your quest for a great steak. We hope you enjoy them as much as we do.
Crème De La Crumb Steak and Potatoes Skillet
This recipe is about as simple as it gets and will serve you up a great steak dinner with just one pan and an oven.
Being small enough to sit in the pan with the potatoes means both the steak and spuds get a great sear and taste delicious.
Full recipe and instructions can be found here:
Food4less Surf and Turf
The only thing better than a cheap steak dinner is a cheap surf and turf dinner.
Food4less uses the Petite Sirloin to perfection by serving it with a quick sautéed shrimp recipe.
Just serve with your choice of potatoes and veggies for a great weeknight treat. Check the method here:
Oregon Live’s Grapefruit Petite Sirloin
This recipe has all the makings of a fabulous marinade with one special ingredient, grapefruit juice.
This addition helps to tenderize the meat quicker. However, it’s not everyone’s liking, but adding honey to the mix should balance it out and make it taste amazing.
Try it here:
The Petite Sirloin steak has a name that shouts quality, but a provenance that falls short if you don’t know how to handle it. Get it wrong, and you will end up with a steak that most wouldn’t be happy feeding to their dogs.
Take your time to get it right, though, and you really do have a delicious steak at very low prices. As Gandhi once said, ‘to lose patience, is to lose the battle.’ So, keep to our guide, and you’ll get it right.
Whether you’re new to the Petite Sirloin or are a seasoned pro at tenderizing value cuts of meat, let us know your experience of this steak in the comments below.
We’re happy to give you tips and tricks, answer any of your questions, or a good ole pat on the back for your successes.