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BasicsRefrigerator Storage (35ºF to 40ºF)
3 to 4 days
Freezer Storage (0ºF or colder)
6 to12 months
How Much?
1 pound yield
4 (3-ounce) cooked, trimmed servings
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> Home > Product Info > Beef Retail & Consumer > Steaks > Beef Round Sirloin Tip Side Steak
Beef Round Sirloin Tip Side SteakRelatively new to the marketplace, this affordable boneless value steak is destined to become an everyday top performer. Lean and great for dieters, it’s less tender than the round sirloin tip center steak and should be marinated 6 to 24 hours in a tenderizing marinade. Great when grilled or skillet-cooked as individual steaks. For best eating quality, cook only to medium rare.
Round sirloin tip side steaks are derived from the Beef Round Tip, Cap Off (IMPS/NAMP 167A), which is separated along the natural seams into the tip side, tip center and tip bottom muscles. The tip side is then cut across the grain into 3/4-inch or 1-inch steaks.
GrillingBeef Round Sirloin Tip Side Steaks, marinate (3/4 to 1 inch thick)
Grill steaks (3/4 inch thick), covered, over medium, ash-covered coals 9 to 11 minutes (steaks 1 inch thick, 12 to 14 minutes) for medium rare doneness, turning once. Do not overcook.
Skillet CookingBeef Round Sirloin Tip Side Steaks, marinate (3/4 to 1 inch thick)
Heat heavy nonstick skillet over medium heat until hot. Place steaks in skillet. Do not crowd. Cook steaks (3/4 inch thick), uncovered, 10 to 12 minutes (steaks 1 inch thick, 13 to 15 minutes) for medium rare doneness, turning twice. Do no overcook.
Cooking Tips
- Marinate for 6 to 24 hours in tenderizing marinade. A tenderizing marinade contains a food acid, such as lemon juice, vinegar, Italian dressing, salsa or wine.
- Allow 1/4 to 1/2 cup marinade for each 1 to 2 pounds of steak.
- Marinate in food-safe plastic bag or glass or stainless steel container in refrigerator. Turn steak occasionally for even exposure to marinade.
- Reserve a portion of the marinade before adding the beef to use later to baste or serve as a sauce. Marinades that have been in contact with raw meat must be brought to a full rolling boil before being served.
- Never save and reuse marinade.
- Pat raw steaks dry with paper towels to promote browning.
- Cook over medium heat; high heat chars the outside before the inside is done. Thin-cut steaks can be cooked at a higher temperature.
- Turn with tongs or spatula; piercing causes loss of flavorful juices.
- Recommend cooking to medium rare doneness for best eating quality.
Download Beef Training Camp PDF Fact Sheet Here
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DonenessFor best results, cook steaks to medium rare (145ºF) doneness. Do not overcook.
- Use instant-read thermometer for the most accurate method. Insert thermometer horizontally from side of steak into center.
- To judge doneness visually, make small slit near center of steak and check color.
Medium rare = pink in center, slightly brown toward exterior
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