NEW! Google Custom Search

Loading

Best way to cook top sirloin?

AmyElliesMom's picture

Not the best cut of beef, I know, but Mom requested steak for her special meat dinner this week, and it was on sale.

So, what's the best way to prepare it so it's not chewy? I have two approx. half pound each steaks, between 1/2 and 3/4 of an inch thick.

The outdoor gas grill may be a possibility, but since rain is a-coming, I do not want to count on that.

The oven will be in use with the requisite baked potatoes, so I can use the broiler, or I can use a tabletop grill (ala G. Foreman), or I can use a cast iron pan on the stove.

Obviously, I do not have time for a long marinade.

Mom is not keen on any sort of marinade, anyway, especially not anything with fruit juices in it, but I'm willing to entertain the idea.

I'm not very experienced with steaks, so help is sooo appreciated.

Too bad the only people who know how to run the country are busy driving cabs and cutting hair. ~ George Burns

 

Save the Earth! It's the only planet with wine and chocolate.

soccermom's picture

(post #31320, reply #1 of 10)

Hi Amy,


I love top sirloin, and it's delicious grilled as is or with a slop of worchestershire, bit of minced garlic and s&p. It's a great steak.


By your description, I'm wondering it you mean sirloin tip, which is chewier; I'm useless at sirloin tip.


 


 

 

 

AmyElliesMom's picture

(post #31320, reply #2 of 10)

Well, the package says "top sirloin fillets", so I'm assuming it's truthful, lol! I used to be much better at identifying cuts of beef, but it's been years since I was in school, so I sort of suck at it now.

I just know that sirloin is no T-bone, with it's piece of the filet and all, so I don't want to ruin it. Mom only gets to eat a good portion of meat every once in a while, and I already burned dinner once this week (don't ask. it was tragic. almost lost 2 pounds of chicken.) and I do not want to mess up her steak. She rarely (pun not intended) asks for steak, so I'm really not well versed in it.

Oh, why oh why couldn't she have wanted stew????

Too bad the only people who know how to run the country are busy driving cabs and cutting hair. ~ George Burns

 

Save the Earth! It's the only planet with wine and chocolate.

soccermom's picture

(post #31320, reply #3 of 10)

Well we choose top sirloin as our steak and it's delish. I'd BBQ if possible; I have no luck broiling, because it just gets nasty steamy. If BBQ is impossible, into a hot cast iron skillet.


I'd just slop the worchestershire and garlic on for 10 minutes before cooking (not much), if both are ok for her diet. Salt when you turn, and yum. I'm having this tomorrow.


 


 

 

 

AmyElliesMom's picture

(post #31320, reply #4 of 10)

Rain just started, so cast iron it is!

Thanks for the tips - I tend to over think steak and I think that is what makes me ruin it...

Too bad the only people who know how to run the country are busy driving cabs and cutting hair. ~ George Burns

 

Save the Earth! It's the only planet with wine and chocolate.

Skyler's picture

(post #31320, reply #5 of 10)

We just had grilled top sirloin for dinner last night.  I know you mentioned not being that interested in marinating; however, this is one I use all the time for tri-tip.  If you ever have time, it would be great for top sirloin too.


Tri-Tip Marinade

1/3 cup soy sauce
2 T. brown sugar
1 T. red wine vinegar
1/2 tsp. ground ginger
1 clove garlic, minced
2 T. vegetable oil

Combine and pour over meat. Cover and chill for 6-8 hours (turning occasionally) or overnight. Bring to room temp before grilling to desired doneness.


      

AmyElliesMom's picture

(post #31320, reply #6 of 10)

Looks delish! Personally, I'd love it. I'll have to run it by Mom and see what she thinks. She really has a *thing* about "sweet meat". I don't get it, but then again, I don't eat "tomato goo", so there you go.

BTW, dinner came out great in the cast iron pan!

Too bad the only people who know how to run the country are busy driving cabs and cutting hair. ~ George Burns

 

Save the Earth! It's the only planet with wine and chocolate.

Gretchen's picture

(post #31320, reply #7 of 10)

Top sirloin is, well TOP.  It is the boneless loin and is the most tender you can get (outside of the filet).  You can grill it (as I happened to do tonight for our dinner) and then slice it in wide pieces for serving exactly like pieces of steak.

Gretchen


Edited 8/26/2005 10:48 pm ET by Gretchen

Gretchen
Marcia's picture

(post #31320, reply #8 of 10)

We always had steaks cooked on high heat in a cast iron pan. It's a great way to go. I'm glad your dinner was a success.

AmyElliesMom's picture

(post #31320, reply #9 of 10)

The instructions on the packages always say to use the broiler, and I get gray, tough meat when I do that. The cast iron is defo the way to go!

Too bad the only people who know how to run the country are busy driving cabs and cutting hair. ~ George Burns

 

Save the Earth! It's the only planet with wine and chocolate.

Marcia's picture

(post #31320, reply #10 of 10)

Most home broilers just don't get hot enough to cook steak properly.