Top sirloin. The top sirloin is a naturally lean, thick cut of steak with a bold, beefy flavor. This popular steak is delicious on its own, adds huge flavor to recipes, and cooks well with marinades and sauces. Top sirloin steak has just the right marbling of fat to create a melt-in-your-mouth, crowd-pleasing flavor.
Read on to learn how to select top sirloin, and prepare it using four popular methods: pan. Top sirloin is a cut of beef from the primal loin or subprimal sirloin. Top sirloin steaks differ from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed; the remaining major muscles are the gluteus medius and biceps femoris (top sirloin cap steak). You can have Top sirloin using 4 ingredients and 4 steps. Here is how you cook that.
Ingredients of Top sirloin
- You need 1 1/4 lb of top sirloin steak.
- Prepare 1 of worcestorshire lea & perrins.
- Prepare 2 tsp of Garlic salt.
- You need 1 tbsp of soy sauce.
Top sirloin steaks are cut from the sirloin primal which is found at the hindquarter of the cow. The sirloin primal is divided into two distinct subprimals, the top sirloin butt and the bottom sirloin butt, and the top sirloin steak is cut from the more tender top portion of its subprimal. This steak is a grilling favorite, and since it's a very lean cut of beef. Top sirloin is one of the most versatile cuts of beef.
Top sirloin step by step
- use meat tenderizer mallet to pound steak.
- Season meat with garlic salt.
- add worcestorshire and soy sauce.
- set your grill flame to med high. Cook steak for 20 min.
It carries an intense depth of flavor like a roast but cooks up quick and easy like a steak. You may have considered top sirloin a little inferior to steaks like porterhouse or ribeye, and we get it. It's usually much more affordable and can be cooked poorly, resulting in a tough and. The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirlon you'll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.
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