Sirloin Tip Steak Recipe: A Special Treat

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

But first, what is a sirloin steak? The sirloin steak is one of the more affordable steak cuts on a cow, but it has a flavor that rivals even the more expensive cuts when it’s cooked properly. Sometimes you will see sirloin steak referred to as top sirloin steak.

This versatile beef cut comes from the sirloin primal that’s next to a cow’s loin. The sirloin primal is very close to where you’ll find more expensive cuts such as a T-bone steak and a porterhouse steak. The sirloin primal is comprised of two sections: bottom sirloin butt and top sirloin butt.

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…

I’ve always been a fan of a great steak, and one particular cut that has recently won my heart is the sirloin tip steak. This lesser-known cut of beef offers a perfect blend of tenderness, flavor, and affordability. In this article, I will be sharing one of my favorite recipes that brings out the best of this fabulous cut, allowing you to serve up a mouth-watering steak dish in no time.

For those unfamiliar with the sirloin tip, it comes from the lower portion of the sirloin and is sometimes referred to as the knuckle. While it might not be as tender as more popular cuts like filet mignon or ribeye, the sirloin tip owes its unique flavor to the fact that it is relatively lean, with just the right amount of marbling to deliver an enticing taste.

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 Sirloin 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 Sirloin:

  • 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 Sirloin 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:

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.

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
4.90 from 102 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Barbeque
Servings 8 people
Calories 322 kcal


  • 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.


Calories: 322kcal
Keyword Ginger-maple Steak, Grilled Sirloin Steak, Perfect Sirloin Tip Steak Recipes, Sirloin Steak Recipes
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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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