How to Cook Petite Sirloin Steak Inside

A petite sirloin steak comes from the lower half of the cow and is tougher than some steaks. However, cooked correctly, petite sirloin is still tender and flavorful. During barbecue season, these steaks work well on the grill, but cooking indoors is just fine, too.

Just because petite sirloin steak — not to be confused with a petite sirloin roast from the upper sirloin — is a less premium cut, that doesn't mean it is any less nutritious. The USDA says a 200-gram petite sirloin steak, fully trimmed, has just 6.5 grams of fat, of which only 2.5 grams is saturated fat. This is a type of fat you should avoid, as it causes elevated cholesterol, according to the American Heart Association.

A petite sirloin steak also contains 4.76 milligrams of iron, according to the USDA. That's 26 percent of the Daily Value (18 milligrams) as set by the FDA.

Read more: 4 Health Benefits of Eating Red Meat

Beef. It's What's For Dinner says that a petite sirloin steak can be successfully grilled or broiled in the same way as top-quality steaks, but that a marinade should be used for better results. They recommend this simple petite sirloin marinade made by mixing the following four ingredients.

• 1/2 cup of Italian dressing
• 1/4 cup of fresh lime juice
• 1 tablespoon honey
• 1 teaspoon ground cumin

This fruity mango-based marinade is wonderful, too. As a bonus, the American Institute for Cancer Research says that a marinade will reduce the formation of carcinogens when grilling or broiling.

You can marinate steak for any length of time between 30 minutes and overnight. The Academy of Nutrition and Dietetics says marinading should always be done in the fridge in a food-safe container. Metal shouldn't be used, as the acid in the marinade can interact with it.

Broiling is the quickest way to cook marinated petite sirloin steaks at home in the kitchen. Beef. It's What's For Dinner recommends this method, suggesting you use a broiler pan for more even cooking and to catch drippings.

As petite sirloin steaks aren't the most tender, it's best not to overcook them. Instead, aim for medium-rare to medium. The goal is to get the middle of the steak up to the minimum temperature consistent with food safety, which the USDA advises is 145 degrees Fahrenheit. This way the steak will be safe to eat and optimally succulent, too.

For a one-inch thick petite sirloin steak, these cooking guidelines roughly translate into a cooking time of 18 minutes for steak placed three inches from the heat source. Obviously, different ovens vary, and you should review the owner's manual for your oven if you have any questions about how the broiler function works.

Cooking in a sous vide water bath, should you have one, is another method that can work well for tenderizing lean, slightly tougher cuts like petite sirloin steaks and tri-tip. Consult your sous vide machine instructions for timing and temperature specifics, remembering that 145 degrees Fahrenheit is the minimum temperature the FDA recommends to kill all harmful bacteria and prevent food borne illness.

Generally speaking, it is hard to spoil a steak when you use the sous vide method. However, the protein fibers will start to break down and become mushy after around six hours, so you'd be advised not to hold it in the bath for any longer than this.

Whichever way you cook a petite sirloin steak, be sure to slice it across the grain, i.e., across the narrower part of the steak. This makes the meat less chewy when you're savoring the steak.

Read more: A Roast Beef Recipe That Makes for the Perfect Entrée and Next-Day Sandwiches