Sirloin Tip Steak Recipe: A Special Treat

Cooking sirloin steak for your loved ones a special treat is a win-win for everyone. 

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They win because it tastes amazing and makes them feel appreciated because of all the effort you've put in. 

You win because with a few simple tricks, making delicious steak couldn't be easier…

There are two things you have to get right to even the night with a tasty sirloin stake: firstly, you need to pick a good cut of steak, and secondly, you need to prepare it properly. 

Today we're going to talk you through everything you need to know to cook up an unforgettable (in all the right ways) meal for your loved ones. We've included our top tips for the perfect stake and two of our tried and true sirloin recipes that are going to put you in the good books for a decade. 

Why pick Sirlion Steak?

There are so many reasons to pick Sirloin steak. We'd be here all day listing them. To save us both some time, here are our top reasons for choosing Sirlion:

  • It's a lean stake - its lower in fat than most other steaks but isn't any less tasty 
  • It's a boneless steak - boneless steaks are a lot easier to cook 
  • It's juicy but less tender - cooking a Sirloin steak is less of a precision art than other cuts of steak 

And if those aren't enough reasons for you, then remember that Sirlion steaks are some of the best value for money cuts of steak out there.  

What makes a good sirloin tip steak? 

Any chef will tell you that the key to making the best food is to source the right ingredients. That's why our journey to cooking the perfect steak starts the day before the meal, in the meat aisle. 

Sirloin steak is traditionally cut from the rump of the cow. This makes it thicker and juicier than other steaks. These cuts are great value for money and are always packed full of flavor. 

How do you know what a good sirloin steak should look like, well just follow these handy tips:

  • Look for a steak with little to no visible connecting tissue 
  • Look for a steak with fat marbled through the meat 
  • Look for a steak with a thick layer of fat above the meat

The steak you pick out should be a rich red color and avoid any meat with an oil-slick, rainbow sheen. 

I really like a sirloin tip roast. You can cut it down to make grilled sirloin tip steak. There's nothing like grilled steak with olive oil and maybe some minced garlic.

How to Prepare a Sirloin Tip Steak 

Now that we have picked out our perfect cut of steak, we need to think about preparing it. 

A good steak should be prepared the night before cooking to give the marinade time to infuse and saturate the meat. 

The trick to a juicy steak with a complex and sophisticated flavor profile is to marinade it for at least 12 hours. Do not leave it for any longer than 24 hours of the meat will start to go bad and will be too rubbery once cooked. 

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Sirloin Tip Steak Recipe: A Special Treat

Ginger-Maple Steak, Served with Napa Cabbage and Grilled Onions
If you're looking to serve up steak to your loved ones in a new and exciting way, why not try this recipe. The heat of the ginger combined with the sweetness of the maple syrup and the tanginess of the soy sauce will leave you wanting seconds. Maybe even thirds.
Sliced steak with a kick of heat and rich maple notes, served with grilled onions and freshly sliced napa cabbage
Servings: 8
Estimated Cost: $7 per person
Course Main Course
Cuisine Barbeque
Keyword Ginger-maple Steak, Grilled Sirloin Steak, Perfect Sirloin Tip Steak Recipes, Sirloin Steak Recipes
Prep Time 15 minutes
Cook Time 20 minutes
Servings 8 people
Cost $7


  • Charcoal Grill
  • Mixing bowl
  • Garlic Crusher
  • Tongs
  • Steak Knives
  • Griddle
  • Meat Hammer
  • Large skillet
  • Small Mixing Bowl
  • Plastic Bag


Ginger-maple Steak served with napa cabbage and grilled onions

  • 115 ml reduced-sodium soy sauce
  • 70 ml pure maple syrup
  • 60 ml lemon juice
  • 2 tbsp minced fresh ginger
  • 1 tbsp sesame oil
  • tsp minced fresh garlic
  • tsp chilli-garlic paste
  • 2 Sirloin (strip) steaks, cut 2 cm thick
  • ¼ tsp pepper
  • 1 large red onion, cut into 1 cm thick slices
  • 900 g thinly sliced napa cabbage


Ginger-maple Steak served with napa cabbage and grilled onions

  • Pour all the liquid ingredients and the minced ginger into a bowl to create the marinade.
  • Slice the steaks into 2cm thick strips.
  • Place the steak strips and 120ml of the marinade into a bowl, cover the bowl and store the pair in the fridge anywhere from 15 minutes to overnight. Decant the rest of the marinade into an airtight container and refrigerate.
  • Preheat your grill (preferably charcoal, woodchip will also work well) to medium heat.
  • Slice the onions into 1cm thick slices, and thinly slice the napa cabbage.
  • Remove the steaks from the liquid marinade and discard this marinade. Season the steak slices with salt and pepper. Place your onions onto the grill. Grill the onions for 5 minutes.
  • Add your steak on top of this bed of onions. Continue grilling both of these ingredients for 15-18 more minutes (for medium-rare steaks). Remember to turn the steaks and onions occasionally.
  • Plate up the cabbage, move the onions and the steak straight onto the cabbage. Take the remaining marinade and drizzle over the top of the meat.
  • Serve to your adoring and grateful family.
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Cassie brings decades of experience to the Kitchen Community.
She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
Cassie Marshall
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