Best way to tenderize sirloin tip steak ?

[Ummagumma]

Typically I buy flat iron steak from Kroger's, coat it with a quick spray of olive oil and season with Montreal Steak seasoning and granulated garlic, let it sit in the fridge wrapped in plastic for an hour, and grill on charcoal and hickory chips at 350 deg until it reaches 135 deg internally, then let it rest for 10 minutes before serving. Comes out great and tender, browned with some grill marks but no black crust (that's how I like it).

My wife picked a package of sirloin tip steak at a great price from Sam's a couple weeks ago, using the same method, it came out tasting great, but somewhat tough.

I am going to treat this as a challenge, so I picked another pack yesterday and plan on grilling it tonight or tomorrow.

How would you recommend treating it ? Anything I should do differently to tenderize it ?

 

[THoey1963]

Here's what Kenji says:

http://www.seriouseats.com/2012/05/...r-the-grill-part-4-flap-meat-sirloin-tip.html

 

[Ummagumma]

Here's what Kenji says:

http://www.seriouseats.com/2012/05/...r-the-grill-part-4-flap-meat-sirloin-tip.html

Thanks. Interesting. So he recommends flipping it over every minute and making it medium... Which is kind of going against my acquired beliefs that you only flop the steak once, and that medium - rare produces better taste and texture...

 

[THoey1963]

Even Meathead says to flips away...

http://amazingribs.com/tips_and_technique/mythbusting_grill_marks_and_flipping_meat.html

 

[Norm]

Guess my favorite is to sous vide it then sear on a CI pan.

Other than that sliced thin and used in Pho is my go to for it.

 

[BillN]

My experience with sirloin tip is it can be tough. That is why most slice it thin across the grain. So I think your cook method is fine just slice it thin otherwise if you want a tender steak get some rib eyes.

 

[charcoal4brains]

Norm beat me to "sous vide" so I'll offer this:

a Jaccard meat tenderizer, it makes cheap, "shoe leather" cuts as tender as rib-eye.

There's several kinds of meat pokers on the market, make sure you get the kind with sharp *BLADES* not round pins. The blades cut the fibers of the meat, actually chewing it for you. The pin style just pokes round holes in the meat.



http://www.basspro.com/LEM-Products-Jaccard-Super-3-Meat-Tenderizer/product/36728/


[ame="https://www.amazon.com/s/151-1298553-6726342?ie=UTF8&field-keywords=Jaccard&index=blended&link_code=qs&sourceid=Mozilla-search&tag=mozilla-20"]Amazon.com: Jaccard[/ame]



Plenty of vids on YouTube demonstrating its use:

https://www.youtube.com/results?search_query=meat+Jaccard

 

[Norm]

Good choice! I have a jaccard, need to remember to use it.

 

[Ron_L]

One word...

Salting...

http://steamykitchen.com/163-how-to-turn-cheap-choice-steaks-into-gucci-prime-steaks.html