How To Grill Petite Sirloin Steak On Gas Grill

How To Grill Petite Sirloin Steak On Gas Grill? Lean, affordable, and tasty, the petite sirloin is a superb choice for the grill. If you’re cooking If you need to feed a large group of people, here’s a cheap method to accomplish it.

We’ll tell you a little bit more about this humble yet exquisite piece of pork here. We’ve even included our favorite grilled petite sirloin steak recipe to get you started.

What Exactly Is A Petite Sirloin Steak

This is a scaled-down version of the popular sirloin cut. It’s also known as ball tip steak because of its wide, roughly triangular form. The flesh is fairly lean, with barely a smidgeon of marbling around the center. As a result, it’s great for high-heat cooking methods like grilling and broiling.

Petite sirloin is derived from the loin part closest to the rump. While it lacks the softness of a fillet, it has a greater taste, especially when cooked over an open flame.

Tips On Grilling Petite Sirloin Steak On Gas Grill

• Marinate the steak for at least 24 hours, preferably longer. The meat will be a little rough if it isn’t marinate long enough. If you leave it in there for more than a day, the texture will get mushy and the meat flavor will be overpower by the salt.
• While it may be tempting to marinate the steaks in the same metal bowl that you made the marinade in, it is preferable to do it in a glass roasting pan. The acidic components might react with the metal, altering the taste.
• If you don’t have time to create a marinade, you may tenderize the meat by pressing kosher salt into both sides of the steak and letting it sit at room temperature for approximately an hour. Pat the steak dry with paper towels just before cooking.
• Allow grilled steaks at least 5 minutes to rest before serving. This allows the liquids to disperse while the center cooks to the desired temperature.
• Steaks 1 inch or thicker benefit from resting for a few minutes before serving beneath a loose cover of aluminum foil. Steaks of 3/4 inch or smaller do not require this and can be serve immediately from the grill.
• Under the same “petite sirloin” label, other merchants sell a substantially different steak, cut from the sirloin tip. This is a more difficult cut that benefits from tenderization and should be handle differently.

Variations To Grill Petite Sirloin

1. Instead of salt and pepper, rub a spice over the meat. Dry rubs, often known as “seasoned salts” or “steak spices,” impart flavor to meat without compromising its suppleness. However, you may also make your own. Combine the following spices with 1/2 teaspoon salt and crushed black pepper, then coat both sides of the sirloin with the rub. Use around 1-1/2 teaspoons of each spice, and don’t be afraid to mix and combine.

• Garlic powder, onion powder, paprika, and chili powder
• Garlic powder, dried rosemary, thyme, and oregano
• Chili powder, paprika, Mexican oregano, and garlic powder
• ground coffee, brown sugar, chili powder, paprika, and garlic powder
• Marinate the sirloin in a wet marinade for a juicy, flavorful result. Wet marinades only work overnight, so don’t create one at the last minute if you want many flavor variations. Wet marinades (vinegar, lemon juice, etc.) include acids that break down the meat tissue, making it softer. However, too much acid might destroy the texture and prevent a crispy grilled finish. To achieve the best results, place the steaks in a bag with the marinade and put them in the fridge overnight.
• 1/3 cup soy sauce, olive oil, lemon juice, Worcestershire sauce, plus 1-2 teaspoons garlic powder, dried basil, parsley, rosemary, and crushed black pepper; + 1-2 tablespoons garlic powder, dried basil, parsley, rosemary, and crushed black pepper.
• For steakhouse richness, brush a pat of butter on top of the sirloin. Most restaurant steaks come with a pat of butter on top for a reason. Butter oozes into the slices of meat, elevating it to the status of a great meal. Consider creating compound butter with spices and herbs to add some more taste. Compound butter is made by combining six tablespoons of butter with herbs in a food processor, then freezing the mixture until ready to use. Alternatively, you can cook it on the table top on low heat and brush the melted butter and herbs over the steak after it’s done.
• one teaspoon chopped thyme, sage, or rosemary
• 2-3 garlic cloves, minced

Recipe To Grill Petite Sirloin Steak On Gas Grill

Worcestershire and Lawry’s Seasoned Salt complement the meat taste of the lean sirloin. Grilled tomatoes are a delicious side dish, as are mashed potatoes with plenty of butter and spices.

Ingredients To Grill Petite Sirloin Steak On Gas Grill

• 2 lb. small sirloin steak (4 8-ounce portions)

To Make The Marinade To Grill Petite Sirloin Steak On Gas Grill

• 1/2 cup Worcestershire sauce
• a third of a cup extra-virgin olive oil
• a quarter cup of red wine (Cabernet Sauvignon works well)
• 3 tbsp. light brown sugar
• 4 smashed fresh garlic cloves
• 1 tbsp soy sauce (or tamari)
• 1 tbsp freshly grated black pepper
• 2 teaspoons Lawry’s Seasoned Salt

Instructions To Grill Petite Sirloin Steak On Gas Grill

1. If necessary, trim the steaks. Refrigerate until ready to use.
2. Prepare the marinade. Combine Worcestershire sauce, red wine, brown sugar, garlic, soy sauce, salt, and pepper in a large nonreactive mixing bowl. Whisk in the olive oil slowly until the ingredients are fully combine.
3. Add the steak and marinade to a shallow glass roasting pan and flip once to coat completely. Refrigerate for at least 24 hours.
4. In a charcoal grill, light a medium-hot fire. Preheat the burners on a gas grill to medium-high, or a pellet grill to 400 degrees Fahrenheit.
5. Take the steaks out of the marinade and blot them dry with paper towels. Cooking grates should be lightly oiled.
6. Grill the steaks for 3-5 minutes per side over direct heat.
7. Cook the steaks to the appropriate temperature over indirect heat (if using a gas grill, reduce the burner settings to low). This should take between 5 and 10 minutes.
8. Remove the steaks from the grill and set them aside for 5 minutes to rest.
9. If preferred, cut into slices and serve immediately.

Conclusion

The tenderest part of the sirloin is the top sirloin, although it’s a vast collection of muscles that may be further subdivided into very high-value cuts. The tiny sirloin, a little, boneless roast cut from the central muscle of the top sirloin, is one of the best. If you cut this roast into steaks, which are marketed at retail as tiny sirloin or “sirloin fillet” steaks, it’s a surprisingly good alternative to more expensive cuts from the rib and loin.