What are sirloin tips?

16 years ago

(I feel kind of stupid asking this one.)

If a recipe calls for sirloin tips do I just buy some sirloin and cut it up? Omaha Steaks sells them and say, "Our Sirloin Tips are generous pieces of our premium quality sirloin steaks."

When I was up north I'd always see packages of steak tips, but I don't recall seeing them around here. Although one supermarket sometimes has something labeled tips that looks more like skirt steak. Definitely not what I'm looking for.

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Comments (6)

lindac
16 years ago
A sirloin tip is really part of the round...sometimes called a pie roast....and it can't be beat for a potroast.
Linda C
CA Kate z9
16 years ago
Cook's gives this definition:

GOOD CUT FOR PAN-SEARING: Flap Meat Steak (ALTERNATE NAMES: Top sirloin tips, beef sirloin tips, sirloin tip steak, sirloin flap meat for tips) Shopping Tips: Varies widely in size. Ask for a 1-pound steak of even thickness. Avoid small strips of meat or large steaks that taper drastically at one end. Tasters' Comments: "Great beefy flavor" is the main selling point. Praised as "tender and fun to chew" and "never mushy."
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This is really good. Meat is tender and tears apart. The gravy is very tasty too. Sirloin Roast (Slow Cooker) 2-3 lb sirloin tip roast 2-3 garlic cloves, quartered 2-3 tsp dried oregano 1Â½ tsp powdered thyme Black pepper, to taste 2-3 Tbsp dry onion soup mix Â½ cup medium-bodied dry red wine 1Â½ cups beef broth, divided With a knife, make holes in roast and insert garlic clove quarters in each hole. Rub oregano, thyme, and a little pepper all over the roast. Let sit in refrigerator overnight. Let roast come to room temperature for at least 30 minutes. In a skillet, brown roast on all sides; transfer to slow cooker. Pour Â½ cup beef broth into skillet and scrape up all the browned bits; pour into crockpot. To crockpot, add remaining beef broth, red wine, and dry onion soup mix. Cover and cook on Low for 6-8 hours. Turn roast over halfway through cooking. When done, let roast rest on platter (covered with foil) for 20-30 minutes to let juices redistribute. Put the roast broth into a small saucepan and thicken with a cornstarch/water mixture.
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Too late for you now, but I do a kabob using beef tenderloin. You could use the same seasoning for the sirloin tips. I'm not a fan of teriyaki or soy sauce marinades either. Home Cookin Chapter: Recipes From Thibeault's Table Beef Tenderloin - Kabobs ======================== This is a recipe I have been using for over 30 years. From a Detroit Newspaper 1980. 2 pounds beef tenderloin, cut into Cubes (from 1 inch to 2 inches) 2 - 3 cloves of garlic minced 1 large shallot, chopped 2 tablespoons fresh thyme Chopped/ and/or Rosemary 2 tablespoons fresh parsley Chopped 1 cup red wine 1/2 cup olive oil Salt Black Pepper - Coarsely Ground 2 Green Peppers cut into squares 2 large white onions- cut into 1/4's (option: Large Cherry Tomatoes) . Cut beef tenderloin in to nice size cubes. Mix together all of the other ingredients and marinate the beef for about 4 to 6 hours. Par Boil onions and green peppers for less than one minute. Drain and cool in icewater. REmove meat from Marinade and thread onto metal or wooden skewers, placing a piece of green pepper and onion inbetween each piece of meat. Grill on high heat. Turn a few times. Tenderloin should be served rare to medium rare so these do not take long to cook, depending on your grill.
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The top sirloin roast is also one of my favorites. I'll be having a 12-14 lb. roast cut for me next weekend. I'll dry age it until Christmas, at which time it will have lost about 2-3 lbs. I'll sear it, douse it with Kosher salt and freshly ground black pepper and slow roast at 200F until medium rare. Served with a demi glace drizzle and a fork, it's one of my favorite meals of the year. I hope to chronicle the whole process here/on my food blog.
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In the early days of our marriage (30+ years ago), DH and I both loved a good top sirloin steak. Back then, we could only afford to eat out once in a blue moon, but when we did, we got tender, juicy, tasty top sirloin steaks at restaurants. During his years in the military, we were able to buy ones that were every bit as good at the Post Commissary, which DH cooked on the grill. Yum! About 15 or so years ago, though, we began noticing the change in quality and taste so many of you have mentioned. Since then, whenever we eat steak (which is becoming more and more once in a blue moon), we either use BOGO restaurant coupons or DH buys them on sale at a regional grocery which sells the best meat in this area. But we no longer eat top sirloin. Now we eat ribeyes (my fave) and New York strips (his fave). Since I've begun marinating them with Montreal steak seasoning (which I get at big discount at BJ's warehouse store), they actually taste better here at home (DH cooking them on the grill) than at restaurants!
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san_
16 years ago
well. "flap meat steak" doesn't sound all that appetizing to me but! it just so happens we had these for dinner tonight :) as westelle said, they do have a good beefy flavor and taste fine grilled straight from the package. but we usually add a little oil and balsamic vinegar and oregano and black pepper and let that sit for 30 minutes or so before grilling. GREAT stuff!
fenworth
Original Author
16 years ago
Well the butcher at the "good" supermarket looked at me like I had two heads when I asked for flap meat steak, but the butcher at the chain market brought out a big, fresh hunk of meat, unfolded it and cut out a section that he called the flap meat. Made sense becaues it was a flap. It was kind of chunky looking in a skirt steak kind of way, and was about 1.5" thick. Did I get the right thing?
san_
16 years ago
i wish i had taken a picture either before or even AFTER cooking the tips the other night but i must say, your description sounds about right to me!
CA Kate z9
16 years ago
There was a pic of the meat described in Cooks and what you describe sounds about right.

What are sirloin tips?

Comments (6)

lindac

CA Kate z9

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fenworth
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What are sirloin tips?

Comments (6)

lindac

CA Kate z9

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san_

fenworthOriginal Author

san_

CA Kate z9

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fenworth
Original Author