How to Cook a Petite Sirloin Steak so It Remains Tender

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The petite sirloin steak is just the right size for a surf and turf meal.
The petite sirloin steak is just the right size for a surf and turf meal. (Image: Jupiterimages/Comstock/Getty Images)

For a satisfying steak without feeling stuffed after eating steak, consider a petite sirloin. This piece cut from the sirloin tip steak has a lean, tender texture. Lean steaks become tough if overcooked. To maintain the petite sirloin's natural texture and improve its flavor, marinate the meat overnight, and cook it no more than medium rare. Prepared in this manner, the petite sirloin steak will remain moist and tender, instead of becoming dry and chewy.

Things You'll Need

  • Resealable container
  • Marinade of your choice
  • Olive oil
  • Frying pan or baking sheet
  • Tongs
  • Meat thermometer

Place the petite sirloin in a resealable container and cover it completely with your choice of marinade.

Cover and refrigerate the steak overnight.

Remove the steak from the marinade and discard the marinade.

Rub the meat on both sides with olive oil.

Heat a frying pan over high heat or preheat the broiler.

Place the steak in the hot frying pan or in the broiler on a baking sheet.

Cook the steak for three to four minutes.

Turn the steak over with tongs to cook the other side until a meat thermometer inserted into the side registers 130 degrees F.

Remove the steak from the pan or broiler and let it rest for 10 minutes. Insert the thermometer to test that the temperature rose to 135 degrees F during the resting phase for a medium-rare steak, the ideal temperature for a petite sirloin.

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References

  • "Cheslatta Valley Tenderfoot Cookbook"; J. Neely; 2005
  • "Confessions of a Butcher: Eat Steak on a Hamburger Budget and Save"; John Smith, et al.; 2006
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