This petite sirloin steak recipe is written for small ball-tip steaks from the bottom sirloin. They are leaner and firmer than chuck eye, so cook them with care, rest them, then slice thinly across the grain and spoon on a lemon–Original Dust finish.
Make it with The Original Desert Dust. Start with the amount listed, then taste before adding more.
Ingredients
2 boneless petite sirloin or ball-tip steaks, 6–8 ounces (170–225 g) each and about ¾ inch thick, fully thawed
2 teaspoons (10 ml) neutral high-heat cooking oil
1 tablespoon (15 ml) olive oil
1 tablespoon (15 ml) fresh lemon juice
2 level teaspoons (10 ml) Original Desert Dust
Directions
Check the cut. Choose small ball-tip/petite sirloin steaks from the bottom sirloin, about ¾ inch thick. Ask the butcher if the label is unclear; this method is not for a whole roast. Trim tough silverskin, pat dry and note the direction of the muscle grain.
Mix the finish. Stir the olive oil, lemon juice and Dust in a clean small bowl. Reserve it away from raw meat. Heat a heavy skillet over medium-high heat and add the neutral oil; it should shimmer, not smoke heavily.
Brown both sides. Place the steaks in the pan with space between them. Sear about 2–3 minutes per side. Leave the Dust mixture out of the pan and lower the heat if the surface darkens too quickly; the lean meat does not need a black crust.
Finish to temperature. Reduce to medium-low and turn every minute or so until each steak reaches at least 145°F (63°C) in the center. Insert the probe from the side. Total cooking may take 8–12 minutes; check early for thinner pieces.
Rest and slice thinly. Transfer to a clean board and rest for 5 minutes, exceeding the USDA minimum 3-minute rest. Slice about ¼ inch thick across the grain. Stir the lemon-Dust mixture again and spoon over the slices and juices. Taste before adding salt.
Cooking timing: 8–12 mins + 5 mins resting.
The Dust In This Recipe
The Original Desert Dust
$12.99
Make it with The Original Desert Dust. Start with the amount listed, then taste before adding more.
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This recipe means ball-tip steaks from the bottom sirloin. Names vary at the meat counter, so ask which cut you are buying. Sirloin tip from the round, petite tender from the shoulder and chuck-eye steak are different cuts; a similar label does not guarantee the same tenderness.
IS PETITE SIRLOIN A TENDER STEAK?
It is a budget cut with a firmer chew than a richly marbled ribeye or chuck eye. Buy evenly cut steaks, avoid cooking longer than needed and slice thinly across the grain. The recipe does not promise that a lean ball-tip steak will become fork-tender.
HOW THICK SHOULD THE STEAKS BE?
Aim for roughly ¾ inch, with both pieces a similar thickness. Very thin steaks can finish during the initial sear; start checking early. A whole ball-tip roast or a much thicker steak needs a different cooking schedule, so do not use the stated minutes unchanged.
DO I NEED TO MARINATE PETITE SIRLOIN?
This quick method does not use a marinade. The lemon and Dust are spooned over sliced, cooked beef. That adds flavor without leaving a sugary seasoning on the hottest skillet; it does not tenderize the interior in the few minutes before serving.
HOW DO I FIND AND CUT ACROSS THE GRAIN?
Look for the parallel muscle fibers before searing. After resting, turn the steak so the knife crosses those lines and cut thin slices. If the fibers change direction between sections, turn that section separately. Shortening the fibers makes this lean cut easier to chew.
WHAT INTERNAL TEMPERATURE SHOULD I USE?
USDA recommends at least 145°F (63°C) for beef steaks, followed by at least 3 minutes rest; this recipe rests 5 minutes. Reach 145°F before removing the steak from the heat rather than relying on carryover. If a mechanically tenderized product has label directions, follow them.
HOW DO I STORE LEFTOVERS AND CHECK ALLERGENS?
Chill within 2 hours, or 1 hour above 90°F (32°C), and use within 3–4 days. Reheat leftovers to 165°F (74°C), which will cook the steak further. Original Dust lists mustard; read current product labels and cross-contact guidance rather than assuming an allergen-free meal.
