We eat many of these steaks in our house, in part because they are a slow seller, and in part because we love cuts like this. The sirloin tip is actually not the sirloin of the beef, famous for the sirloin steak. The "sirloin tip" is actually from the lower portion of the rump or round of the beef.
The sirloin tip is a lean and wonderfully flavorful cut of beef. Because it is lean is can end up dry and tough if overcooked. My favorite treatment is to cut open the package in the morning before dinner preparations, sprinkle some salt, pepper, balsamic vinegar, rice wine vinegar and olive oil into the package and mash it around to mix, then let it sit in the fridge until dinner. Then grill it or cook in the skillet to a rare to medium rare and slice thinly to serve. Delicious as a side, toppings for salad or pasta or as a main dish.
As always our grass fed beef is just that: from birth to finish they only eat grass!