Recipe: Hip Steak defined

Here is what Cook's Illustrated has to say: "Several steaks are cut from the sirloin, or hip, section; moving from the front to the rear of the steer, they are pin- or hip-bone steak, flat-bone steak, round-bone steak, and wedge-bone steak. Of these, the round bone is best; the others are rarely found in supermarkets. Shell sirloin steak is simply a round-bone sirloin steak that has had the small piece of tenderloin removed. It is most commonly found in the Northeast and is sometimes called New York sirloin. Do not confuse sirloin steaks with the superior top loin steak, which is sometimes
called sirloin strip steak."

It sounds as if hip steak is the least tender cut of sirloin, and it would be best after marinating for several hours before cooking. I'm not familiar with the cut either, so I can't suggest a recipe; but I think any marinade that tastes good with beef cuts such as flank steak or top round could transform this cut into one that can be successfully grilled.