Nose To Tail

Beef
AKA: Sirloin Tip Eye Steak, Charcoal Steak, Knuckle Sirloin Tip
Primal: Round (US)
Cooking Methods: Grill, Pan-Fry, Braise
Good For: Burger
Fat Content: Low
Price: Moderate

Sirloin Tip Side Steak is extracted from the side portion of the Sirloin. Any extra fat in this cut is removed before it is packaged by the retailers, because of which this steak is marked by its leanness and low cholesterol content.

Due to lack of fat and virtually no intramuscular marbling, this cut has the tendency to turn dry if overcooked. Braising or stewing are recommended methods of cooking this piece of meat as they break down the connective tissues and help tenderize the meat. It can also be marinated for several hours before being dry-cooked on the grill. Wines, sauces and dry rubs can be used to marinate this cut. Sirloin Tip Side Steak can also yield good results if pan-fried on high heat. The only thing to be careful about is not to let the meat overcook or it can turn chewy.

Sirloin Tip Side Steak is cut from the Sirloin Tip of the animal carcass. After removing the tip cap, Sirloin Tip Side Steak is yielded as one of the cuts separated by a connective tissue.

In the meat terminology used in Australia and Britain, ‘sirloin’ is used for the upper central part of the carcass, which is essentially the same as the American term ‘short loin’.

Words 'faux-filet' and 'aloyau' are used for Sirloin in modern-day French.