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GET IT NOWI make steak recipes at least once a week, and while I have my favorites, I like experimenting with new cuts, too. Today, I want to show you how to cook a less tender, but affordable one: petite sirloin steak (sometimes called ball tip steak or bottom sirloin steak). It’s not just a smaller top sirloin steak! This cut of beef actually comes from the bottom sirloin so it’s more tough, but with my marinade and method, I found it tastes surprisingly juicy and flavorful. Make it with me!
Why You Need My Petite Sirloin Steak Recipe
- The best marinade to make this tough cut tender – I’ve picked up plenty of tips and tricks over my many years obsessing over steak, but this one is less tender, so it needed the right marinade. A mix of olive oil, Worcestershire, apple cider vinegar, garlic, and herbs gives this steak bold flavor. And more importantly, it leaves your petite sirloin super juicy and tender.
- Easy to make – Whether it’s your first time cooking steak or you’re a pro, my recipe is simple and foolproof.
- Based on my tried-and-true method – I use this stovetop-to-oven method for many different cuts, from the sirloin I mentioned above to fancier filet mignon, New York strip, and of course, this petite sirloin. It never disappoints!
Ingredients & Substitutions
Here I explain the best ingredients for my petite sirloin steak recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Petite Sirloin Steaks – I first picked up this cut by accident when I intended to buy top sirloin, and quickly realized it’s not the same. You might also see it called ball tip. Look for bright red steaks with some marbling for the best flavor.
- Oil – I used olive oil for the marinade and a bit for searing the steak. You could also use avocado oil or any neutral cooking oil.
- Worcestershire Sauce – I like this brand. It adds a rich, savory flavor and helps to break down the fibers in the meat, making it more tender and savory.
- Apple Cider Vinegar – Like Worcestershire, apple cider vinegar helps tenderize the meat. You can also use red wine vinegar or lemon juice for a similar effect.
- Garlic – I recommend fresh, but you can use 2 teaspoons of the jarred minced garlic or 1/2 teaspoon of garlic powder.
- Dried Herbs – I used dried rosemary and dried thyme leaves. Feel free to try dried oregano, basil, fresh herbs or Italian seasoning for a different flavor.
- Sea Salt & Black Pepper
How To Cook Petite Sirloin Steak
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Make the marinade. In a small bowl, whisk together the olive oil, vinegar, Worcestershire sauce, garlic, rosemary, thyme, salt, and pepper.
- Marinate the steaks. Pat them dry and place in a zip lock bag or small baking dish. Pour the marinade over the steaks, ensuring they’re well-coated. Seal the bag or cover the dish with plastic wrap, and marinate for at least 3 hours.
- Prep. Preheat your oven and heat a cast iron skillet on the stovetop over medium-high heat for about 3 minutes. Once the oven is just a few minutes away from being preheated, add 1 tablespoon of oil to the skillet and heat until it slides around the pan easily.
- Sear the steak. Add the steaks in a single layer and sear on each side on the stove until a browned crust forms on the bottom.
- Bake. Cook petite sirloin steak in the oven until it reaches your desired level of doneness (see my time and temperature chart below).
My Recipe Tips
- Since it’s tough, I always recommend marinating this cut of steak. The marinade helps break down the meat fibers, making it juicier and easier to chew. You could also try my balsamic vinegar marinade if you like.
- For the best flavor and tenderness, marinate the steak overnight or even up to 24 hours. I listed 3 hours as the bare minimum, but (I repeat!) this cut is tough, so the longer, the better. Just don’t go over 24 hours or it starts to get mushy.
- Let steaks come to room temperature before cooking. This helps them cook more evenly—straight from the fridge, the outside can overcook before the inside is done. I usually set mine out for 30-60 minutes while I prep my side dishes.
- Use a cast iron skillet. It heats up so well for the best searing and goes straight from the stovetop to the oven. This one I use comes in lots of fun colors!
- Avoid moving the steaks constantly, as it prevents a good sear. While I do flip often when cooking skirt steak and other pan seared steaks, I recommend leaving them alone (until it’s time to flip) with this stovetop-to-oven method.
- Be careful not to overcook. For best results, use a probe thermometer (I have this one) and set it to your desired temperature. It’ll beep when your steaks are perfectly done. If you don’t have one, an instant-read thermometer works too, but keep in mind that piercing the meat can cause some juices to leak out.
- Remove your steaks from the pan before resting. Resting is important for redistributing the juices back into the meat, but if you leave them in the skillet, they will overcook. (If you’re wondering, I placed them back in the skillet for some of my pictures after it cooled down a bit. 😉)
For more tips on cooking steak, check out my top sirloin steak post!
Cooking Time Chart
After a quick sear on the stovetop, cook your ball tip steaks for 4-9 minutes depending on the thickness of your steak and your desired level of doneness.
Here’s my time chart for cooking this petite sirloin steak recipe, based on steaks 3/4 to 1 inch thick. I recommend going by the temperature guideline if you have a probe thermometer, but you can use the time estimate if you don’t:
| Desired Doneness | Steak Oven Time | Internal Temperature (before resting) |
|---|---|---|
| Rare | 4-5 minutes | 120 degrees F |
| Medium Rare | 5-6 minutes | 130 degrees F |
| Medium | 6-7 minutes | 140 degrees F |
| Medium Well | 7-8 minutes | 150 degrees F |
| Well Done | 8-9 minutes | 160 degrees F |
The internal temperature will rise another 5 degrees while resting, so these are the temps when you’d remove from heat.
Serving Ideas
Garlic herb butter is my favorite topping for steak, but this time I was in a rush and went with just a plain pat. You can also add sauteed mushrooms or caramelized onions for extra flavor. And the perfect steak definitely needs some perfect sides:
- Vegetables – Asparagus is my go-to with steak—whether it’s roasted asparagus, air fried asparagus, or sautéed asparagus, it cooks fast and gives that steakhouse vibe. But if you want something different, roasted vegetables or creamed spinach work just as well!
- Potatoes – For a more filling side, try my Instant Pot baked potatoes, mashed potatoes (or mashed cauliflower), or a baked sweet potato.
- Salad – I almost always serve a salad with ball tip steak to balance out the rich beef. My recent favorite is asparagus salad, but my daughter loves kale salad with maple dressing.
Petite Sirloin Steak
My easy, tender petite sirloin steak recipe! Ball tip steak is marinated in olive oil, garlic, & herbs, then seared and baked to perfection.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Pat the steaks dry with paper towels. Place them in a zip lock bag or small baking dish.
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In a small bowl, whisk together the olive oil, vinegar, Worcestershire sauce, garlic, rosemary, thyme, salt, and pepper. Pour the marinade over the steaks and move them around to coat in sauce.
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Seal the bag or cover the baking dish with plastic wrap. Marinate for at least 3 hours in the fridge, up to 24 hours. Remove from the fridge 30 minutes before cooking.
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Preheat the oven to 400 degrees F (204 degrees C). At the same time, preheat a cast iron skillet on the stovetop over medium-high heat, about 3 minutes.
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Once the oven is just a few minutes away from being preheated, add 1 tablespoon of oil and heat until it slides around the pan easily. Add the steaks in a single layer. Sear for about 2 minutes, without moving around, until a browned crust forms on the bottom. Flip and sear for 1-2 minutes on the other side.
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Transfer the pan to the preheated oven. Bake for 4-5 minutes for rare, 5-6 minutes for medium rare, 6-7 minutes for medium, 7-8 minutes for medium well, or 8-9 minutes for well done.
Use a meat thermometer to be sure – 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, and 160 degrees F (71 degrees C) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step.
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Remove the petite sirloin steaks from the oven and transfer to a plate. (Do not leave the steaks in the pan, or they will be overcooked.) Let them rest for 5 minutes before slicing.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 petite sirloin steak
- Tips: Check out my recipe tips above to help you cook your steaks perfectly.
- Time chart: See my cooking time chart above for timing based on the doneness you like. It’s easier to read than the recipe card.
- Store: Fresh is best, but leftovers keep in the refrigerator for 3-5 days. I love using them in a steak salad or even swapping them into my taco salad!
- Meal prep: Marinate up to 24 hours ahead for even more flavor and tenderness.
- Reheat: Add a splash of broth, cover with foil, and warm in a 250 degree F oven for about 10 minutes to keep it juicy.
- Freeze: Uncooked steak lasts 6-12 months frozen, but I’m not a fan of freezing cooked steak—it changes the texture. If needed, freeze leftovers (up to 3 months) and use them in soups, sandwiches, or salads!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Petite Sirloin Steak
8 Comments
Chris
0Excellent! I had thick cuts of meat and short on time but even a 30 min soak made such a difference. Delicious!
Wholesome Yum D
0So glad it worked out for you, Chris! Thanks for the kind words! 🙂
Sammy
0I love this recipe! Thank you for putting something out there for a more low cost cut, that still turns out juicy and with so much flavor! I wish I could post a picture in the comments of how mine turned out, I made a really nice juicy medium rare-rare steak that was amazing thanks to you!
Maya | Wholesome Yum
0I’m so happy you love it, Sammy! I don’t have a way for you to post a picture here unfortunately, but you can share it on Instagram or Facebook and tag me @wholesomeyum so I can see. You can also post a picture as a comment on this Pinterest pin. Thank you!
LLB
0I am an avid cook for a family of 5 (sometimes 6). I’ve been cooking all kinds of steak and beef cuts for many years but have always shied away from the petite sirloins because they were always so tough. This recipe, followed to a tee, came out so perfect and so tender! My 19 year old son is not a huge fan of red meat, but he came down thinking I had made garlic bread. I convinced him to try a piece and before I knew it he had devoured two petite sirloins right from the resting pan! I rarely post comments/reviews, but I really felt the need to thank you so much for opening up a whole new world that is both economic and flavorful for my large family. BTW, if there are any leftovers, they’re great the next day sliced thin and dipped into a bowl of ramen noodle soup with some bok choy or other veggies.
Wholesome Yum D
0I’m so glad this recipe won you over! And, that it even converted your son into a petite sirloin fan! Love the garlic bread moment and your leftover ramen idea sounds amazing. Thank you for sharing this — it made my day!
Lakewood Connie
0My husband likes a piece of meat two nights before running a road race. This turned out with such delicious satisfying flavor & was much more tender than the last time I tried to cook a petite sirloin steak. It’s a keeper! I look forward to exploring more of your recipes. Thank you!
Wholesome Yum D
0So glad to hear it turned out so well! Love that it’s become a go-to pre-race meal for your husband. Thanks for sharing, and I hope you find lots more recipes to enjoy!