What Are Sirloin Tips? The Juicy Secret Steak Lovers Must Know

Introduction

I still remember the first time I ordered steak tips at a small bar in Boston. I was expecting a thick steak like ribeye or filet mignon, but what arrived was a plate of juicy little pieces of beef, marinated and grilled to perfection. Later, when I moved to the West Coast, I ordered what I thought were “steak tips” again, but instead, I got a large triangular roast—the famous tri-tip. That was the moment I realized: steak tips aren’t the same everywhere.

In this guide, we’ll explore steak tips in all their forms—from the New England classic sirloin steak tips to the West Coast’s tri-tip roast, and even the sirloin tip cut that often gets confused in the mix. We’ll look at what makes each cut unique, how they’re cooked, their nutrition, and why they’ve become such an iconic part of American food culture.

What Are Steak Tips?

The term “steak tips” can mean different things depending on where you are.

• In New England: Steak tips usually mean small, tender pieces of beef (often sirloin) marinated and grilled. You’ll find them everywhere—at backyard barbecues, pubs, and even high-end restaurants in Boston.
  
• In other parts of the U.S.: The phrase may refer to tri-tip steak or sirloin tip steak, which are larger roasts or leaner cuts sliced into smaller portions.
  
• At the butcher: Steak tips might simply mean “trimmed pieces” left over from cutting sirloin, ribeye, or tenderloin.
  

In short: Steak tips aren’t one single cut—they’re more of a regional style of preparing beef.

Key Cuts Behind Steak Tips

To understand steak tips fully, you need to know the difference between three often-confused cuts: sirloin steak tips, tri-tip, and sirloin tip.

Sirloin Steak Tips (New England Favorite)

• Source: From the sirloin primal, usually flap meat or bottom sirloin.
  
• Texture & Flavor: Juicy, beefy, and slightly chewy but tender when cooked right.
  
• Cooking: Almost always marinated and grilled. Marinades (soy sauce, garlic, Worcestershire, red wine, or teriyaki) tenderize the meat and add flavor.
  
• Where popular: Boston, New Hampshire, Rhode Island—basically all over New England.
  

If you go to a Boston pub and order steak tips, you’ll likely get these.

Tri-Tip Steak (West Coast Icon)

• Source: Bottom sirloin subprimal, shaped like a triangle.
  
• Texture & Flavor: Leaner than sirloin tips but still flavorful; can be tender if sliced against the grain.
  
• Cooking: Famous in California BBQ, often slow-roasted or grilled as a whole tri-tip roast, then sliced.
  
• Nickname: “Santa Maria steak” in California.
  

If you’re in Los Angeles or San Francisco, steak tips may mean tri-tip pieces.

Sirloin Tip (Not the Same as Steak Tips)

• Source: Round primal (near the hind leg).
  
• Texture & Flavor: Lean, less marbling, tougher if not cooked right.
  
• Cooking: Better for roasts, stir-fries, or marinated kebabs. Needs slicing thin.
  
• Confusion: Despite the name, it’s not sirloin—it comes from the round.

Comparing Steak Tip Cuts

How to Cook Steak Tips

Cooking depends on which cut you have:

1. Sirloin Steak Tips (New England style):
   
   • Always marinate at least 4–24 hours.
     
   • Grill over high heat for charred outside, juicy inside.
     
   • Slice against the grain for tenderness.
     
2. Tri-Tip:
   
   • Cook whole roast on the grill or smoker.
     
   • Slice thinly against the grain (it has two different grain directions).
     
   • Works great with dry rubs (garlic, paprika, chili powder).
     
3. Sirloin Tip:
   
   • Best when marinated and cut into thin strips.
     
   • Good for stir-fries, fajitas, or skewers.
     
   • Avoid overcooking—it dries out.

Nutrition and Health

• Sirloin steak tips: Balanced fat and protein, great for grilling without being overly fatty.
  
• Tri-tip: Leaner, lower in fat, good for those watching calories but still tasty.
  
• Sirloin tip: Very lean, high protein, but requires careful cooking.
  

All three are excellent sources of iron, zinc, and vitamin B12.

Cultural Significance

• In Boston and New England, steak tips are a cultural food icon. They’re at cookouts, on pub menus, and even featured at Fenway Park. Locals crave the marinated, char-grilled version.
  
• In California, tri-tip BBQ is a regional tradition. Santa Maria-style BBQ, featuring seasoned tri-tip, beans, salsa, and bread, is legendary.
  
• Nationwide, “steak tips” at restaurants may mean anything from chunks of sirloin to creative butcher cuts.

Popular Marinades for Steak Tips

• Classic New England: Soy sauce, Worcestershire, garlic, ketchup.
  
• Teriyaki-style: Soy, ginger, sesame oil, sugar.
  
• Red wine-garlic: Wine, olive oil, rosemary, garlic.
  
• Santa Maria rub (tri-tip): Garlic powder, onion powder, black pepper, paprika.

Where to Find the Best Steak Tips

• Boston, MA: Kelly’s Roast Beef, New Bridge Café.
  
• Rhode Island: Twin Oaks, Gregg’s.
  
• California: Hitching Post (Santa Maria tri-tip).
  
• At the butcher: Ask for “sirloin flap meat” or “sirloin tips” for the real deal.

Modern Trends & Variations

Today, steak tips are evolving:

• Sous-vide steak tips for perfect doneness.
  
• Healthy versions using lean sirloin tip with light marinades.
  
• Global twists: Korean bulgogi-style steak tips, Brazilian churrasco tips, Mexican carne asada tips.
  
• Restaurant menus: From steakhouses to fast-casual spots, steak tips are becoming a go-to dish.

Final Thoughts

Steak tips are one of those foods that change depending on where you are—but no matter the version, they bring people together around the grill. In New England, it’s the marinated sirloin steak tips that define backyard cookouts. On the West Coast, the tri-tip roast rules the BBQ pit. And everywhere else, creative butchers and home cooks keep reinventing what “steak tips” can be.

The next time you order steak tips, remember to ask: Which kind? Because whether it’s sirloin steak tips, tri-tip, or sirloin tip, each brings its own story, flavor, and place in American food culture.