Hey all! I bought these “petite sirloin” steaks on sale yesterday and need some advice on cooking them. No oven at the moment so fully on stove top. I will be making mushroom gravy and mashed potato’s to go with them !
They are currently in the fridge with just salt and pepper.
by CaseOwn4140
43 Comments
Have a croc pot?
Low and slow is the best option. Give time to those protein structures to break down.
Cut em into small bites and try a stirfry. Think hibachi style
Ground it up and make a hamburger 🙂
1. Let them rest at room temp for an hour or two.
2. Season well with salt before. Medium heat (5/10), cooked with butter and olive oil.
4. Keep it more on the rare side since you’ll be putting a hot gravy on top.
5. Let them fully rest for 10 – 15 min. Slice thin to serve. It will make it more tender.
I get petite sirloin often. I have tried multiple methods to get a good cook. Some are better than others. Sauces do indeed seem to help.
Following this post, because I bet this scenario applies to many. Thank you for bringing this up and please post your best results ( and even failures- we learn from them too). Cheers
Second response- hope this is OK- I have sliced thin, cooked hot and fast for fajitas. Mindful of slicing against grain to make each bite best.
I find soaking in pineapple juice does wonders. Use it like a marinade, but wipe it off before you cook. You lose the ability dry brine with salt, but it turns a cheap steak to a much better and tender one.
Low and slow, or slice extremely thin and sear hot and fast and make cheesesteak or Asian type stir fry
If you slice it up into smaller pieces for stir frying. Try “velveting” them to tenderize first.
I would cut it into slices for beef and broccoli stir fry.
Hold on! Sirloin in the UK is still cooked medium rare… unless I’m missing something of course.
Cut in equal 1 inch cubes, marinate in amino acid, Italian dressing, wr sauce, salt, pepper and garlic powder in baggie several hours, preferably overnight. Screwer with onions, bell pepper and mushrooms. Grill and enjoy!
Hot and quick
1.Open fire
2.Grill top
3. Stove top
4. Oven
5. Microwave
6.Toaster
7. Car engine
Based on what you have to work with, start with #1 and work down 👍🔥
Sous vide
Lots of meat tenderizer
Personally i slice them length wise, beat them thin and then fry them into cutlets.
Stir fry or fajitas. Hot and fast
Why does the bottom one look like half flank steak half something else?
Over a hot fire and flip often.
One thing I’ve done is tenderize with a mallet and cut into strips for fajitas.
Slice up some garlic cook it it butter.Throw the steaks in a pan cook them up.Mix some mustard,spicy mustard and milk up in a bowl cook in pan with some butter pour over steaks.Great with eggs and fries.
Marinade!! Marinating meat/poultry in acid (lemon/lime/vinegar) will help greatly in the process. Acid breaks down muscle tissue so the longer you marinate, the better the results
Sous vide for a longer low temp cook for a tender perfect temp steak
Sous Vide
Fajita night baby
Velvet them.
I would go with Chaliapin steak
Crispy beef.
Cut into thin slices, mix up some eggs and cornflour, coat steak strips in the mixture and shallow fry until crisped up.
I make a chilli sauce to go with, but you could also easily just fry off in a bit of teriyaki sauce for ease.
Everyone saying low and slow…you do realize there’s hardly any marbling on these bad boys right. It’ll dry out
You need to tenderize the hell out of these. First pound them out into about a third to half inch. Then make a marinade with a flavor profile of your choice, but be sure that there is at least one primary tenderizing agent in it, such as a rice wine vinegar, beer, mustard, anything with an acid on that base. Marinade for a few hours.
If you don’t want to marinade, then dry brine it with salt.
Rinse of the salt brine or marinade with water, then pat dry, season with a binder such as oil, balasamic, mustard etc and salt + pepper, then grill or pan sear on high heat.
You have to take these steps with lean cheap steak unless you want to turn it into sausage instead
Reverse sear. Cook on low, 225° for 20 minutes or more then sear it.
Sous vide
Buy a tenderizer. The kind with a bunch of little knives. I forget what they are called exactly, but they work wonders. Work that steak over like it owes you money. Then, medium rare on cast iron.
Coffee/chocolate rub then sear quickly for tacos
Feed to stray animals.
Marinate it and use it for beef jerky
Marinate in a whole blended pineapple (skin and all). Or slice thin and use the velveting technique popular in Chinese cooking. You just toss the meat with a bit of baking soda (about a teaspoon per 8oz of meat) then let it sit for 30 minutes or so then you wash it off dry it and continue cooking g however you’d like.
I like petite sirloins, just don’t overlook, medium rare at most, and if you want, you can let it marinate for an hour with some fresh squeezed lime juice and some salt and it’ll help tenderize it and taste damn good too
Grind for beef larb
First you’ll want to tenderize it – either with a tenderizer or you can use something like pineapple juice to break down the fibers. Then do a standard pan sear with butter basting and rosemary.
Small bites or simmer slowly
Sounds delicious tbh, but may I suggest adjusting your salt and pepper ratio? Looks like a 1:1 s/p but if you want to make it extra dank do like a 3:1 salt/pepper ratio. Basically way more salt than is comfortable, even on the sides of the cut. That’s how steakhouses make theirs “better” than one you can make at home. Shitload of salt. Some butter, garlic for fun mebe. Good luck/enjoy!