Top sirloin

jake42

Price Chopper here in K.C. Mo had top sirloins on sale. I had seen some recipes before but can't seem to find them. I do remember that the quality of the top was very important and I am assuming this sale piece may not be of a high quality. Anyway what is the best way to bring the best out of this cut?[p]Thanks

Chef Wil

jake42,
my fav. cut of meat. Season, TREX, and EAT
also makes great fajita meat
ALSO...... find Lawn Ranger's post of blackened ribeyes and use the top sirloin. Good Luck

Buford

jake42, make sure the cut is USDA Choice or higher (Prime). Anything less and you can resole your Birkenstocks with it. It is great on the grill. Also, marinate for Kabobs and as Chef Will mentioned, good for Fajita's. Makes a great Texas Grill Sandwich, while we are at it [p]The pics below are of an older cook a few years ago. I seasoned the well aged IBP Chairman's Reserve Sirloin with Kosher, Pepper, Garlic, Worcestershire Sauce and cheap yellow mustard. Cooked on a 400-450° grill till internal was at 135°. Let rest a few minutes and then sliced and served. Good beef flavor with this cut, as long as quality is there.[p][p][p][p][p]

Chef Arnoldi

jake42, that's what i just made.
Mini at 400F (flames about 2" away)
i marinated for 1 hour the 1.5" top sirloin steaks ($4.99/lb) in Worchestershire sauce and a sprinkling of Grilla seasoning (Chef Will's brand- the best).
i sprinkled some rosemary on both sides and placed on the grid to sear both sides, and allowed to rest. Then i lowered the heat to 300F and cooked the steak to Med. rare (testing with tongs by pressing on the steak to feel the "give" - a slight give for med rare) i ten removed the steaks & let them rest 5-10min.
well i tell ya- incredible: the best tasting steaks.
good luck on your cook.

jake42

jake42,
Thanks to everyone. They have been marinating overnight and will go on the grill this afternoon.

fishlessman

<p />jake42,
one seving by itself, with a guinness on the side