Forget cooking sirloin tips in a multitude of ingredients that change the flavor of the meat. The more you limit cooking ingredients the more you allow “umami” or amino acid flavor compounds in the meat to take center stage and flavor the meat naturally. Limiting ingredients also limits calories, fat and sodium that many marinating and cooking sauces contain. Sirloin tips cut from a sirloin tip side rather than center steak may require marinating to increase tenderness but even in this case, limiting ingredients can produce good results.
Brush the entire surface of 1 lb. of sirloin tips for every two to three servings with olive oil, using 1 tbsp. oil for each pound of meat. Cut a clove of garlic in half and rub each tip with fresh garlic. Season the sirloin tips with a sprinkling of about 1/8 to 1/4 tsp. black pepper for each pound of meat.
Preheat a gas grill for 15 to 20 minutes using medium high heat and a charcoal grill for about 30 minutes or until the coals turn a white ash color.
Set the sirloin tips on your grill using tongs to transfer the meat, close your grill cover and cook the tips for about four minutes. Turn the tips using tings and cook the tips another four to five minutes.
Insert a meat thermometer into two or more tips and make sure the temperature is at least 145 degrees F before removing them from your grill.
- Cattlemen’s Beef Board/National Cattlemen’s Beef Association: Savor the Flavor of Umami
- Cattlemen’s Beef Board/National Cattlemen’s Beef Association: Interactive Meat Case
- Food Network: Beefsteak Florentine in Olive Oil and Garlic Marinade with Nancy's Mushroom Vinaigrette
- “Better Homes and Gardens New Cookbook”; Meat-Beef and Veal; 1989