I eat my fair share of steak, top sirloin and other sirloin cuts like flap and culotte quite often but have never cooked a tip steak. This refers to the side tip aka round tip which I think is different than the "tri-tip." The butcher happened to cut a bunch this weekend and at the price it seemed like a good option to balance the other cuts I buy. I've read it's tough and chewy, though I don't mind some chew to my steak-I frequently eat top sirloin, flank, and skirt after a simple sear and love it. Is this the chew that everyone is referring to or is it actually like shoe leather? I planned a quick sear to medium rare to serve as a sort of minute steak. What are your best ideas for sirloin tip?