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

Petite sirloin is a delicious and affordable cut with a great flavor.

However, it is often passed over for other cuts of beef.

Here’s why you should whip out the grill and give it a go. 

What Is Petite Sirloin Steak Good For

Petit sirloin is a lean and well-marbled steak 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 a variety of 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

In terms of availability, you can purchase petite sirloin from your butcher all year round.

When purchasing petite sirloin, aim for meat that is firm and has a clear, red color.

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 a mixture of acidic ingredients like citrus juice, vinegar, or wine, combined with oil and 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 allows the juices to redistribute, 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.

Not only will the seasoning help tenderize the beef but it will also bring out the maximum flavor in the steak.

A popular option for delicious beef is to use a simple Worcestershire sauce, but there are also plenty of options if you’re feeling more adventurous, such as; grapefruit, mango,
 and 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 on 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

The way in which 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 more tender.

Because of their small size, petite steaks cook quickly. For grilling or broiling the steaks only need to be cooked for a couple of minutes on either side.

The minimum internal temperature should be 145°F to be safe. It is extremely important not to overcook petite sirloins as they become tough.

After cooking, 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 great value and at the cheaper 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 has 25g of protein, 3.5g of saturated fat, 50mg of sodium, 1.1mg of iron and 3.7mg of zinc, based upon a 3oz serving.  

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 primal section of the cow, specifically the upper portion of the sirloin. 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 to be used in various recipes.

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

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

In summary, while both 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 portion size desired.

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.

If you’re looking for an affordable and tasty option for your next barbeque or family dinner, petite sirloins could be a superb choice for you.

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

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).

I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!

You can read more about me on our About Us page.

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