A new cut of meat you need to know petite beef sirloin

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Petite beef sirloin is a great cut of meat to get to know. It usually is less expensive than the larger filet mignon cuts—sometimes significantly—and it cooks up quite quickly. That’s a lot to love!

The cut comes from the top sirloin, but these smaller pieces are flavourful and juicy, yet still lean. They usually are cut into 1 1/2- to 2 1/2-pound portions. Once you get them home, they can be left whole or cut into smaller—but still substantial—filets. And even though this cut of beef is fairly tender to start with, a few hours in a grapefruit juice-based marinade makes it even more so.

Red grapefruits usually have more sweetness than the yellow varieties, and that’s underscored by the honey in this recipe. A bit of ginger and garlic provide some heat, and soy sauce gives it a lightly salty kick. The result is a recipe with a great balance of flavours, and that is extremely simple to throw together.

You can leave the filets in the marinade for up to eight hours, but no longer or the citrus in the marinade will tenderize the meat too much. Serve this with some rice or couscous and a salad or maybe some sauteed broccoli rabe.

Grapefruit Petite Sirloin

Start to finish: 20 minutes, plus marinating

Servings: 6

Juice of 1 ruby red grapefruit

2 tablespoons low-sodium soy sauce

2 tablespoons honey

1 tablespoon minced fresh ginger

1 tablespoon minced garlic

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

2 1/2 pounds petite sirloin, cut into 6 pieces

1 tablespoon olive oil

In a quart-sized zip-close plastic bag, combine the grapefruit juice, soy sauce, honey, ginger, garlic, salt and pepper. Add the beef and seal the bag, turn to coat, then marinate in the refrigerator for at least 4 but no more than 8 hours.

Heat a large skillet over medium-high. Add the oil and turn the pan so the oil coats the bottom of the pan. Remove the beef from the marinade and sear on all sides, 8 to 10 minutes in all, watching to make sure they don’t get too brown from the sugar in the honey, or until the centre reaches 130 F for medium done. Let rest for 5 minutes, then slice each serving into medallions.