Despite its name, Sirloin Tip Steak is from the round area of the cow. It comes from the bottom tip of the Sirloin, which actually falls into the round area. It’s cut from a less-tender part of the same muscle as Sirloin Tri-Tip steak is (which actually does fall into the Sirloin area of the cow.)
The steak is boneless with sparse marbling, but still very good flavour. It is usually cut 1 1/2 to 2 inches thick (3 to 5 cm.)
Sometimes mistakenly labelled the Sirloin Flap, which is a different cut.
See also main entry for “Beef Round.”
Cooking Tips
Not a good steak to barbeque.
Braise for about 1/2 an hour.