Beef round sirloin tip is a piece from the hip also known as the round. The steaks are lean, economical cuts and a convenient selection for home meals. The round sirloin tip is tougher than some higher priced steaks. Marinating the cutlets prior to cooking will improve the consistency of the meat and add a touch of flavor. If you don’t feel like creating a homemade marinade, turn to an old favorite that you may have in the refrigerator.
Set the cutlets in the refrigerator and allow them to thaw completely.
Pour 1/2 cup or more of a vinaigrette such as Italian or balsamic into a resealable plastic bag and drop the steaks inside. Use 1/2 cup for every pound of steak. Seal the bag after pushing the air out and set it on a plate in the refrigerator. Allow the steaks to marinate from 6 to 24 hours.
Spray the bottom of a skillet with a light vegetable oil or use a nonstick pan. Place the skillet on the stove and turn the heat to medium. Drop the cutlets into the pan. Discard marinade.
Flip the steaks after four minutes and repeat in four more minutes, basting the steaks with fresh vinaigrette after each turn. Let the cutlets cook between 10 to 15 minutes depending on preferred doneness.
Thicker steaks may take a little longer to cook. If you are unsure of the temperature, stick a meat thermometer into the center of the steak; 145 degrees F is medium. Cooking these cuts to well-done may dry them out.
Do not baste the cooking steaks with the leftover sauce in which the raw meat was marinating.