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• Why You Need My Petite Sirloin Steak Recipe
• Ingredients & Substitutions
• How To Cook Petite Sirloin Steak
• My Recipe Tips
• Cooking Time Chart
• Serving Ideas
• Petite Sirloin Steak Recipe card
• Recipe Reviews

I make steak recipes at least once a week, and while I have my favorites, I like experimenting with new cuts, too. Today, I want to show you how to cook a less tender, but affordable one: petite sirloin steak (sometimes called ball tip steak or bottom sirloin steak). It’s not just a smaller top sirloin steak ! This cut of beef actually comes from the bottom sirloin so it’s more tough, but with my marinade and method, I found it tastes surprisingly juicy and flavorful. Make it with me!

Why You Need My Petite Sirloin Steak Recipe

• The best marinade to make this tough cut tender – I’ve picked up plenty of tips and tricks over my many years obsessing over steak, but this one is less tender, so it needed the right marinade. A mix of olive oil, Worcestershire, apple cider vinegar, garlic, and herbs gives this steak bold flavor. And more importantly, it leaves your petite sirloin super juicy and tender.
• Easy to make – Whether it’s your first time cooking steak or you’re a pro, my recipe is simple and foolproof.
• Based on my tried-and-true method – I use this stovetop-to-oven method for many different cuts, from the sirloin I mentioned above to fancier filet mignon , New York strip , and of course, this petite sirloin. It never disappoints!

Ingredients & Substitutions

Here I explain the best ingredients for my petite sirloin steak recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Petite Sirloin Steaks – I first picked up this cut by accident when I intended to buy top sirloin, and quickly realized it’s not the same. You might also see it called ball tip. Look for bright red steaks with some marbling for the best flavor.
• Oil – I used olive oil for the marinade and a bit for searing the steak. You could also use avocado oil or any neutral cooking oil.
• Worcestershire Sauce – I like this brand . It adds a rich, savory flavor and helps to break down the fibers in the meat, making it more tender and savory.
• Apple Cider Vinegar – Like Worcestershire, apple cider vinegar helps tenderize the meat. You can also use red wine vinegar or lemon juice for a similar effect.
• Garlic – I recommend fresh, but you can use 2 teaspoons of the jarred minced garlic or 1/2 teaspoon of garlic powder .
• Dried Herbs – I used dried rosemary and dried thyme leaves . Feel free to try dried oregano, basil, fresh herbs or Italian seasoning for a different flavor.
• Sea Salt & Black Pepper

How To Cook Petite Sirloin Steak

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Make the marinade. In a small bowl, whisk together the olive oil, vinegar, Worcestershire sauce, garlic, rosemary, thyme, salt, and pepper.
2. Marinate the steaks. Pat them dry and place in a zip lock bag or small baking dish. Pour the marinade over the steaks, ensuring they’re well-coated. Seal the bag or cover the dish with plastic wrap, and marinate for at least 3 hours.

1. Prep. Preheat your oven and heat a cast iron skillet on the stovetop over medium-high heat for about 3 minutes. Once the oven is just a few minutes away from being preheated, add 1 tablespoon of oil to the skillet and heat until it slides around the pan easily.
2. Sear the steak. Add the steaks in a single layer and sear on each side on the stove until a browned crust forms on the bottom.
3. Bake. Cook petite sirloin steak in the oven until it reaches your desired level of doneness (see my time and temperature chart below).

My Recipe Tips

• Since it’s tough, I always recommend marinating this cut of steak. The marinade helps break down the meat fibers, making it juicier and easier to chew. You could also try my balsamic vinegar marinade if you like.
• For the best flavor and tenderness, marinate the steak overnight or even up to 24 hours. I listed 3 hours as the bare minimum, but (I repeat!) this cut is tough, so the longer, the better. Just don’t go over 24 hours or it starts to get mushy.
• Let steaks come to room temperature before cooking. This helps them cook more evenly—straight from the fridge, the outside can overcook before the inside is done. I usually set mine out for 30-60 minutes while I prep my side dishes.
• Use a cast iron skillet. It heats up so well for the best searing and goes straight from the stovetop to the oven. This one I use comes in lots of fun colors!
• Avoid moving the steaks constantly, as it prevents a good sear. While I do flip often when cooking skirt steak and other pan seared steaks , I recommend leaving them alone (until it’s time to flip) with this stovetop-to-oven method.
• Be careful not to overcook. For best results, use a probe thermometer ( I have this one ) and set it to your desired temperature. It’ll beep when your steaks are perfectly done. If you don’t have one, an instant-read thermometer works too, but keep in mind that piercing the meat can cause some juices to leak out.
• Remove your steaks from the pan before resting. Resting is important for redistributing the juices back into the meat, but if you leave them in the skillet, they will overcook. (If you’re wondering, I placed them back in the skillet for some of my pictures after it cooled down a bit. 😉)

For more tips on cooking steak, check out my top sirloin steak post !

Cooking Time Chart

After a quick sear on the stovetop, cook your ball tip steaks for 4-9 minutes depending on the thickness of your steak and your desired level of doneness.

Here’s my time chart for cooking this petite sirloin steak recipe, based on steaks 3/4 to 1 inch thick. I recommend going by the temperature guideline if you have a probe thermometer , but you can use the time estimate if you don’t:

The internal temperature will rise another 5 degrees while resting, so these are the temps when you’d remove from heat.

Serving Ideas

Garlic herb butter is my favorite topping for steak, but this time I was in a rush and went with just a plain pat. You can also add sauteed mushrooms or caramelized onions for extra flavor. And the perfect steak definitely needs some perfect sides:

• Vegetables – Asparagus is my go-to with steak—whether it’s roasted asparagus , air fried asparagus , or sautéed asparagus , it cooks fast and gives that steakhouse vibe. But if you want something different, roasted vegetables or creamed spinach work just as well!
• Potatoes – For a more filling side, try my Instant Pot baked potatoes , mashed potatoes (or mashed cauliflower ), or a baked sweet potato .
• Salad – I almost always serve a salad with ball tip steak to balance out the rich beef. My recent favorite is asparagus salad , but my daughter loves kale salad with maple dressing.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 4 8-oz Petite sirloin steaks (3/4" to 1” thick) ▢
• 1/3 cup Olive oil (plus 1 tbsp for searing) ▢
• 2 tbsp Worcestershire sauce ▢
• 2 tbsp Apple cider vinegar ▢
• 4 cloves Garlic (minced) ▢
• 1 tsp Dried rosemary ▢
• 1 tsp Dried thyme ▢
• 2 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Pat the steaks dry with paper towels. Place them in a zip lock bag or small baking dish.
2. In a small bowl, whisk together the olive oil, vinegar, Worcestershire sauce, garlic, rosemary, thyme, salt, and pepper. Pour the marinade over the steaks and move them around to coat in sauce.
3. Seal the bag or cover the baking dish with plastic wrap. Marinate for at least 3 hours in the fridge, up to 24 hours. Remove from the fridge 30 minutes before cooking.
4. Preheat the oven to 400 degrees F (204 degrees C). At the same time, preheat a cast iron skillet on the stovetop over medium-high heat, about 3 minutes .
5. Once the oven is just a few minutes away from being preheated, add 1 tablespoon of oil and heat until it slides around the pan easily. Add the steaks in a single layer. Sear for about 2 minutes , without moving around, until a browned crust forms on the bottom. Flip and sear for 1-2 minutes on the other side.
6. Transfer the pan to the preheated oven. Bake for 4-5 minutes for rare, 5-6 minutes for medium rare, 6-7 minutes for medium, 7-8 minutes for medium well, or 8-9 minutes for well done. Use a meat thermometer to be sure – 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, and 160 degrees F (71 degrees C) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step.
7. Remove the petite sirloin steaks from the oven and transfer to a plate. (Do not leave the steaks in the pan, or they will be overcooked.) Let them rest for 5 minutes before slicing.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 petite sirloin steak

• Tips: Check out my recipe tips above to help you cook your steaks perfectly.
• Time chart: See my cooking time chart above for timing based on the doneness you like. It’s easier to read than the recipe card.
• Store: Fresh is best, but leftovers keep in the refrigerator for 3-5 days. I love using them in a steak salad or even swapping them into my taco salad !
• Meal prep: Marinate up to 24 hours ahead for even more flavor and tenderness.
• Reheat: Add a splash of broth, cover with foil, and warm in a 250 degree F oven for about 10 minutes to keep it juicy.
• Freeze: Uncooked steak lasts 6-12 months frozen, but I’m not a fan of freezing cooked steak—it changes the texture. If needed, freeze leftovers (up to 3 months) and use them in soups , sandwiches, or salads !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Petite Sirloin Steak

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

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2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

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Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Petite Sirloin Steak

My easy, tender petite sirloin steak recipe! Ball tip steak is marinated in olive oil, garlic, & herbs, then seared and baked to perfection.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/petite-sirloin-steak/

Ingredients

• 4 8-oz Petite sirloin steaks (3/4" to 1” thick)
• 1/3 cup Olive oil (plus 1 tbsp for searing)
• 2 tbsp Worcestershire sauce
• 2 tbsp Apple cider vinegar
• 4 cloves Garlic (minced)
• 1 tsp Dried rosemary
• 1 tsp Dried thyme
• 2 tsp Sea salt
• 1/2 tsp Black pepper

Instructions

1. Pat the steaks dry with paper towels. Place them in a zip lock bag or small baking dish.
2. In a small bowl, whisk together the olive oil, vinegar, Worcestershire sauce, garlic, rosemary, thyme, salt, and pepper. Pour the marinade over the steaks and move them around to coat in sauce.
3. Seal the bag or cover the baking dish with plastic wrap. Marinate for at least 3 hours in the fridge, up to 24 hours. Remove from the fridge 30 minutes before cooking.
4. Preheat the oven to 400 degrees F (204 degrees C). At the same time, preheat a cast iron skillet on the stovetop over medium-high heat, about 3 minutes .
5. Once the oven is just a few minutes away from being preheated, add 1 tablespoon of oil and heat until it slides around the pan easily. Add the steaks in a single layer. Sear for about 2 minutes , without moving around, until a browned crust forms on the bottom. Flip and sear for 1-2 minutes on the other side.
6. Transfer the pan to the preheated oven. Bake for 4-5 minutes for rare, 5-6 minutes for medium rare, 6-7 minutes for medium, 7-8 minutes for medium well, or 8-9 minutes for well done. Use a meat thermometer to be sure – 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, and 160 degrees F (71 degrees C) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step.
7. Remove the petite sirloin steaks from the oven and transfer to a plate. (Do not leave the steaks in the pan, or they will be overcooked.) Let them rest for 5 minutes before slicing.

Maya’s Recipe Notes

Serving size: 1 petite sirloin steak

• Tips: Check out my recipe tips above to help you cook your steaks perfectly.
• Time chart: See my cooking time chart above for timing based on the doneness you like. It’s easier to read than the recipe card.
• Store: Fresh is best, but leftovers keep in the refrigerator for 3-5 days. I love using them in a steak salad or even swapping them into my taco salad !
• Meal prep: Marinate up to 24 hours ahead for even more flavor and tenderness.
• Reheat: Add a splash of broth, cover with foil, and warm in a 250 degree F oven for about 10 minutes to keep it juicy.
• Freeze: Uncooked steak lasts 6-12 months frozen, but I’m not a fan of freezing cooked steak—it changes the texture. If needed, freeze leftovers (up to 3 months) and use them in soups , sandwiches, or salads !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)