What is Petite Sirloin (+ Learn How to Cook It Like a Pro)

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Petite sirloin is a delicious, affordable cut with great flavor. However, it is often overlooked in favor of other cuts of beef, so here’s why you should whip out the grill and try it. 

What Is Petite Sirloin Steak Good For

Petit sirloin is a lean and well-marbled steak that is excellent for grilling, broiling, or pan-searing.

Its compact size and robust taste make it ideal for portion control and serving as a satisfying individual steak. The petite sirloin is juicy and tender when cooked to medium-rare or medium doneness.

It pairs well with various seasonings and sauces, making it a great choice for steak salads, sandwiches, stir-fries, or as the centerpiece of a delectable steak dinner.

Where to Buy in Petite Steak

Regarding availability, petite sirloin can be purchased from your butcher all year round.Avoid cuts that have a purplish tinge or are outside best before dates. 

How to Make Petite Sirloin Steak Tender

The best way to make petit sirloin steak tender is by tenderizing it. The popular methods of tenderizing are below.

1. Marinating: Marinating the steak for at least 30 minutes before cooking can help tenderize the meat. Use acidic ingredients like citrus juice, vinegar, or wine combined with oil, herbs, or spices.
2. Dry Brining: Sprinkle salt on both sides of the steak and let it sit in the refrigerator for a couple of hours, or overnight if possible. This dry brining method helps to break down proteins and tenderize the meat.
3. Tenderizing: Use a meat tenderizer or a fork to pierce the surface of the steak, creating small incisions. This helps to break up the muscle fibers and make the meat more tender.
4. Proper Cooking: Cook the petite sirloin steak to medium-rare or medium doneness to maintain juiciness and tenderness. Overcooking can make it tougher, so monitor the internal temperature with a meat thermometer and remove it from the heat when it reaches the desired doneness.
5. Resting: After cooking, allow the steak to rest for a few minutes before slicing or serving. This redistributes the juices, resulting in a more tender and flavorful steak.

I have gone into more detail on each way to make petit sirloin tender below.

Marinating

There are many different options when it comes to marinating petite sirloin.

The seasoning will help tenderize the beef and bring out the maximum flavor in the steak.

A popular option for delicious beef is to use a simple Worcestershire sauce, but if you’re feeling more adventurous, you can also try a grapefruit, mango, or miso marinade.

This cowboy steak rub is also great for petite sirloin steak, especially if you’re looking for something a little bit sweet and a little bit spicy.

Dry Brining

Coating the steak with Kosher salt is a form of tenderizing. Make sure you allow at least the steak to sit for 60 minutes with dry bine.

Depending upon your chosen marinade, rub or sauce, be cautious as to how long you leave the meat. If not left long enough, it can be too chewy. However, if left too long, the meat can become mushy and lose the beef flavor. 

How to Cook Petit Sirloin

How you cook petit sirloin will affect how tender it is. After it has marinated we recommend grilling or smoking petite sirloin steak. Avoid oven roasting!

When slicing up the meat, aim to go across the grain, as it will make it tastier. Because of their small size, petite steaks cook quickly. For grilling or broiling, they only need to be cooked for a couple of minutes on either side.

To be safe, the minimum internal temperature should be 145°F. Petite sirloins become tough when overcooked.

After cooking, please remove it from the heat and let it sit for at least 5 minutes before serving.

What is The Average Cost of Petit Sirloin? 

Petite sirloins are of great value and at the lower end of steak prices.While they can be smaller than other options, they still provide reasonable portions and are a great source of protein.

The average steak, based on a 3 oz serving, has 25g of protein, 3.5g of saturated fat, 50mg of sodium, 1.1mg of iron, and 3.7mg of zinc.  

Petit Sirloin Vs. Top Sirloin

Top sirloin and petite sirloin are two cuts of beef that share similarities but also have some distinct differences.

Top sirloin, also known as sirloin steak, is cut from the cow’s primal section, specifically the sirloin’s upper portion. It is a flavorful and relatively tender cut with a good balance of marbling and tenderness.

Top sirloin is often preferred for grilling or broiling and is versatile enough for various recipes.

Petite sirloin, also known as top sirloin cap steak or baseball steak, is a smaller and leaner cut of the top sirloin. It is cut from the cap muscle.

Petite sirloin has a slightly different texture and flavor than top sirloin, but it is still tender and flavorful when cooked properly. Due to its smaller size, petite sirloin is often used as an individual steak portion and is great for grilling, pan-searing, or stir-frying.

In summary, while top sirloin and petite sirloin offer tenderness and flavor, top sirloin is larger and slightly more marbled, while petite sirloin is smaller and leaner. The choice between the two depends on personal preference, recipe requirements, and desired portion size.

How Should You Store Petit Sirloin?

Raw petite sirloins can be stored in the freezer for up to 3 months. Steaks kept in the fridge (marinated or otherwise) can be stored for 3-4 days.

Petite sirloin could be a good choice if you’re looking for an affordable and tasty option for your next barbeque or family dinner.

While they take some time to marinate or flavor, they take only a few minutes to grill, can be used in various dishes, and are a healthy addition to your next meal.

Smoke On!

Charlie

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