Step 2: Preheat the Broiler Pan. Line a broiler pan or baking sheet with foil, and set the broiler insert on top of the broiler pan if using. Place the pan on the oven rack, and preheat until hot
Top Sirloin: Similar to top round, the top sirloin comes from the hip region and is a good alternative to the more-expensive tenderloin roast. Tri-Tip: A well-marbled, triangular-shaped roast that’s great on the grill; very popular on the West Coast. Sirloin Tip: Actually taken from the round, this lean cut should be carved into thin slices
Step 6: Simmer Until Tender. Return the round steak to the skillet and bring the braising liquid to a boil. Reduce the heat to low to simmer and put a lid over the pan. Stir and turn the meat every 15 minutes or so to promote even cooking and prevent burning. Cook for about 45 to 60 minutes, until the beef is fork-tender. Let it sit on the counter for 10 to 30 minutes (depending on the size and thickness of your meat) so that it comes closer to room temperature. 2. Preheat the oven. As your steak rests, heat the oven to 250 degrees Fahrenheit. 3. Prepare the pan. Place a wire rack on a rimmed baking sheet and set the steak on top. Season your steaks with salt and pepper, and place it in the oven. Broil for 4 minutes, and then flip using tongs. Broil for 3 minutes to cook the other side. Take the internal temperature of the steaks. Be sure to remove the steaks when they are within 5 degrees of your ideal internal temperature. Bnls Sirloin Steak 330 7.88 790 7.20 580 6.30 Sirloin Tip Roast 1,880 5.93 2,830 5.67 3,140 5.01 Sirloin Tip Steak 760 6.43 1,140 5.91 430 5.45 Bnls Top Sirloin Roast 150 7.20 220 7.05 230 7.01 Bnls Top Sirloin Steak 140 8.81 1,730 7.98 890 6.99 Add the same amount of beef stock to the pan and allow to boil for a couple of minutes. Turn the heat to medium low and allow to simmer until the liquid is reduced by about half. Stir in 2 tablespoons of butter; whisk. Stir in 2 teaspoons of cornstarch; whisk again.