Beef loin boneless sirloin steak is a large, thick cut of meat, and an economical choice for a family. Sirloin is cut from the rear of the loin, and while its not always the most tender, it has a lot of flavor. Choose sirloin steak labeled "prime" or "choice." Select grade sirloin is usually too tough to make a tasty steak.
Like most steaks, sirloin takes well to grilling. Hardwood grilling imparts a smoky sweetness to the meat that propane grills just can't provide. In a pinch, though, broil, grill or even pan-broil sirloin steaks. Grind sirloin for hamburgers or other dishes calling for ground beef. Ground sirloin is lean, so mix if with a fattier beef cut or with sausage.
Slice large sirloin steaks into smaller pieces as you would a roast for a quick family meal. Serve steaks with potatoes and salad for a traditional meal, or create a robust salad with lettuce, sliced red onion and creamy bleu cheese dressing. Of course, young children are usually happy with the basics -- steak and ketchup. Cut the steak into small pieces, though, since it has a chewy texture.
Boneless sirloin cooks quickly and slices easily, but bone-in sirloin has more flavor. When buying steak, look for cuts that are firm and uniformly colored a light cherry red. Avoid beef with thick ropes of fat, and select instead those that have fine flecks of white throughout the beef. These small bits of fat will melt during cooking, giving the sirloin flavor and tenderness. Use sirloin steak within two to three days of purchase.
Plain old salt and pepper or ketchup suits most kids, but spice up sirloin steaks with the addition of soy sauce, garlic or dried seasoning mixes. Buy specially-mixed steak spices such as Montreal steak at a grocer or butcher, or make your own blend with onion powder, paprika, chili powder, mustard, sugar or other pungent herbs.
- "Lobel's Meat Bible"; Stanley Lobel, et al.; 2009
- "Ribs, Chops, Steaks and Wings"; Ray Lampe; 2009
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