However, the sirloin cap (coulotte), bottom flap (bavette), and tri-tip are all under valued sirloin cuts often having rich beef flavor and decent marbling. The key is they need to be sliced ...

Heat a large frying pan over a medium high heat, add Olive oil, give it a moment and then add the Sirloin Tips, season with Salt and Pepper searing them to get a little browning on the edges ...