The Cut: Sirloin

The Cut: Sirloin

Sirloin cuts have a beefy flavor, distinctive firm texture and represent a good value. The source of sirloin steaks and roasts is the area between the short loin and the round. While sirloin steaks are the most well-known items, this area also contains other delicious cuts, each offering unique characteristics and culinary possibilities.

With their balanced marbling and robust beef taste, sirloin cuts promise a delightful dining experience fit for any occasion.

Sirloin Steak 

The sirloin steak is prized for its rich flavor and distinctive bite. It comes from the sirloin primal, located near the back of the animal. This steak cooks well by grilling, pan-searing, or broiling. With its lean and firm texture, the top sirloin steak offers a satisfying bite that's not overly fatty, making it appealing to a wide range of palates.

This cut features a robust beef flavor with a small amount of marbling which add juiciness and depth to each bite. While not as tender as filet mignon, the top sirloin steak has strengths of its own including a bold flavor profile and affordability. Whether enjoyed as a standalone steak or incorporated into various recipes, the top sirloin steak promises a good dining experience sure to please meat experts and novices alike. > Shop Top Sirloin Steaks

Bavette 

The bavette steak, also known as the bottom sirloin flap or flap meat, is a substantial cut prized for its for its flavor and distinct coarse grain. Its full-bodied taste makes it a popular choice in cuisines worldwide, including Asian, Latin American, and French dishes.

Originating from the bottom portion of the sirloin primal near the flank, specifically from the obliquus abdominis internal muscle, the bavette steak benefits from its location, which sees relatively less muscular activity, resulting in a steak that maintains a satisfying level of tenderness.

The name "bavette" derives from the French word for "bib," referencing the shape of the steak when it's whole. This descriptor highlights its characteristic appearance and distinguishes it as a distinct and flavorful option among beef cuts. > Shop Bavette

Picanha 

The picanha, also referred to as the sirloin cap, coulotte or coulotte steak, boasts a triangular shape and offers a firm texture akin to its neighboring cut, sirloin steak. Our picanhas are prepared in the traditional manner, leaving the fat cap intact. This allows the savory essence of the fat to gently infuse the meat, ensuring it stays moist and tender. The picanha is characterized by generous marbling, lending it a distinctive flavor profile and delightful complexity.

Enjoy it roasted whole, sliced into steaks, or skewered and served with chimichurri for an authentic taste of Brazil in the comfort of your home. > Shop Picanha

Tri-Tip

The tri-tip is a delicious and versatile cut, renowned in Central California BBQ culture. Its generous size and robust flavor make it a favorite among meat enthusiasts.

Derived from the bottom of the sirloin primal, specifically the tensor fasciae latae muscle, the tri-tip shares the lean attributes of neighboring cuts like the bavette. Its triangular shape lends itself well to various cooking methods, although many aficionados prefer to grill it whole as a  Tri-Tip roast for optimal juiciness and flavor.

Whether sliced into succulent steaks or kept as a roast, the tri-tip remains a beloved choice for those seeking a satisfying and flavorful dining experience. Its popularity extends beyond Central California, garnering appreciation from BBQ enthusiasts and culinary aficionados alike for its exceptional taste and texture. > Shop Tri-Tip

Our Favorite Sirloin Recipes 

Bavette Steak Frites

Steak frites is a super popular item at Petite 4. I try to change things up every season, but as soon as I take steak frites off the menu we get a ton of requests! People want it 365 days a year, so now it’s a permanent item. > Learn More

Sirloin Steaks with Charred Leek "Gremolata"

This recipe is a play on the classic combination of leeks in vinaigrette. It’s a very loose interpretation of the elements that go into our beef tartare at the restaurant. Tonight, we’re charring the leeks in our steak pan, crisping up the onions and then finishing it all with sherry vinegar. > Learn More

California Tri-Tip Sandwiches with Avocado and Chimichurri

The sandwich you didn’t know you were missing is about to be your new favorite. Tender, grilled American Wagyu tri-tip rests on a bed of avocados and arugula, smothered in grainy mustard and red pepper jelly and hugged between soft and chewy flat bread. > Learn More

Picanha Steak with Red Chimichurri and Grilled Vegetables 

The Brazilian Picanha might just be one of the most underrated steaks (with the additional perk of it being priced great for small groups too!). Not only is this cut of meat the perfect ratio of meat-to-fat-cap, but it even looks photogenic too. After all, Brazilians have always been ahead of the curve on charm. Drizzle this steak with a little chimichurri sauce (dare I say you try our red version?) and this recipe will keep you coming back again and again. A perfect summer staple. > Learn More

Prime Sirloin Beef Chili

Chili, the humble cool weather dish, receives an upgrade from Chef John Cuevas and USDA Prime Top Sirloin. This recipe for a classic Texas-style chili con carne (that is, just beef, no beans) is simple and relies on good quality ingredients to produce a hearty, satisfying meal. > Learn More

Smoked Tri-Tip with Mint and Meyer Lemon Smashed Peas 

 Reverse seared Tri-Tip is first smoked then seared for a beautiful crust. Accompanied by fresh English peas that are blanched and smashed and mixed with a mint and Meyer lemon sauce, celebrate springtime flavors. The balance of the smoky Tri-Tip pairs beautifully with a vibrant green sauce with herbaceous and sweet notes. > Learn More