Product description:

Sirloin Tip Steak is a wonderful option for a light, healthy meal and creates a masterpiece every time it is served.

Sirloin Tip Steak is lean after marinating and performs better when diced for slow-cooking in a hearty casserole or braise. This cut is quite lean and can turn dry quickly if overcooked.

For best results, pound the steak to help tenderize. Sirloin Tip Steaks are usually pan fried, but can also be grilled.

A good marinade can be beneficial in adding flavor and further tenderizing. Marinades can be made from many ingredients such as olive oil, apple juice, apple cider vinegar, or lemon juice, all which have tenderizing properties. Feel free to experiment with new and different marinades and enjoy a quick, tasty meal!

One piece of Sirloin Tip Steak if cut with 2cm usually weights (80-200 Grams) approx.

Help yourself to BaladyFarms Meats favorite Sirloin Tip steak recipes, located under the cooking tips & Instructions tab.

Note that: The actual exact weight of the order would be after cutting and packing, the total charge may be increased or decreased slightly, so the checkout would be an approximate charge till the exact weight occurred.

Other names:

Breakfast Steak, Knuckle Steak, Round Tip Steak, Sandwich Steak, Tip Steak

Ingredients:

100% Young local (Balady) breed freely farming without any binding.

Around 60% Grass-fed "Hegazi clover, beet, fennel,.." , 40% Grains "Beans, corn, rice rusk, .." Professionally mixed all together at our farm under our supervision

Minimal travel time to the governmental abattoir

Slaughtered at the governmental abattoir to have the approvals and the required stamps

GMO free

Raised naturally without any hormones

Clean, happy & well looked after animals

Ways of cooking:

Stir-Fry, BBQ (preferred to be seasoned 4 hrs. at <5°C), Sous vide way, Skillet to oven (slow cooking)

Cooking tips & Instructions:

When cooking a thin steak, timing is everything. Cook it for too long and the muscles will seize and toughen, so be brave. Start by getting your frying pan properly, searingly hot. Then very lightly oil and season both sides of your sandwich steak. Fry each side for less than a minute – just enough to get a bit of color on the meat – then rest for a further five minutes. The result will be a juicy tender steak, just pink in the middle.

Marinate your food in the refrigerator, not at room temperature.  This will help keep your food safe from food-borne illnesses.

Keep marinating meat away from other foods in your fridge to avoid unsafe contamination of the raw meat.

Use a combination of an acid, oil, and spices in your marinade.

Make sure to discard the unused marinade once it’s time to cook the meat and don’t use it as a sauce unless you cook it first because it will contain raw steak juices.

For the best results, try to marinate the steak the night before you cook it or at least 6 hours for the maximum flavor.

If you can’t get to cooking your marinated steak within two days, you can also freeze the meat in the marinade to be used later.  That’s a benefit of using the freezer-safe bags – you can just toss them right into the freezer for later.  Then, when it’s time to cook, thaw the meat and cook.

For most marinades, use about 1/2 cup of the marinade for every 1 kilo of beef.

After removing the beef from the marinade, pat all sides of the steak dry with paper towels to prevent steaming and encourage browning.