I was going to do a vegetable beef stir-fry. Most any beef will work in this quick-fry dish, but I happened to be rummaging through the meat department at Sam’s Club and saw a pair of very nice looking top sirloin steaks, and they were on sale!
That evening as I was cooking the beef in my wok, I had a little sample. Damn! It was good.
I have been in a steak rut, of sorts. Nancy and I have steaks probably once a week and for us, it’s a rib eye, strip or a filet with an occasional T-bone. I have not been buying sirloin because if you happen to choose the label “sirloin steak” (which is probably bottom sirloin and not “top sirloin”) you can get an inferior cut.
The sirloin steaks come from the top back of a steer. They are cut from the short loin, which also includes T-bone, porterhouse and club steaks. The top of the sirloin is tender, juicy and bursting with flavor. The bottom sirloin, not so much. I have since bought several of Sam’s top sirloin steaks and they have been excellent.
Two good things about the top sirloin cuts: First, they are very lean and not at all fattening. They are also very economical. I believe Sam’s sells these steaks at about $6.50 a pound, but there is no waste whatsoever. It’s all beef, no fat or gristle.
There is no secret to cooking a sirloin steak on the grill, but I have two tips. First, take the steak out of the refrigerator an hour before cooking and coat it liberally with kosher salt and a little steak rub. I like Omaha Steak rub. Montreal Steak is also a good choice. Second, cook it quickly over very high heat or coals to seal in the juices.
So fellow chefs, let’s keep reminding each other to buy a top sirloin steak every now and then. They are just plain good.
Top Sirloin Steaks
2 10- to 12-ounce Top Sirloin steaks
Omaha Steak Rub
Cook quickly to a nice medium rare and enjoy