Prep Tip: Eye of round can be slightly tough and dry. To help tenderize the meat and add moisture, try marinating it for an hour or more in a mixture of oil, soy sauce, and salt. 2. Sirloin-Tip Side Steak (Protein-To-Fat Ratio: 7:1) 2 – Sirloin Tip Steak. Sirloin tip steak is a flavorful and affordable beef cut that can be used as an excellent substitute for chuck roast. This cut of beef comes from the sirloin portion of the cow, which is located near the rear of the animal. It’s known for its tenderness, making it an ideal choice for recipes requiring slow-cooked meat. First, a grass-fed steak will cook 30 percent faster than a grain-fed steak of the same cut, so don’t take your eyes off your dinner! Second, a thermometer will help prevent overcooking. A medium-rare steak will reach an internal temperature of 125°F as it rests after being removed from the heat, so it’s best to stop cooking at 115°F. Sirloin steak is one of the most popular cuts of beef, mainly due to its flexibility as well as its affordability. Coming from the back top of the cow, the sirloin steak is actually a category of steak in its own right, with T-bones, porterhouses, top sirloin, tender sirloin, and more belonging to the group. We’ll be focusing on top sirloin Instructions. In a medium sauce pan, place all marinade ingredients and bring to a boil, then reduce heat and gently simmer for 5 minutes. Remove from heat and cool completely. Trim any gristle or large pieces of fat from beef. Cut into large pieces; about 2-3 inches square. Place cut beef in a zip lock bag. 2 lb top sirloin steak (about 8oz per person) 1 small red bell pepper. 1 small green bell pepper. 1 small onion. 12 slices mozzarella cheese. 12 slices provolone cheese. 4 soft sub rolls. 3 tbsp olive oil. salt & pepper .

eye of sirloin tip steak