"Wayne Boatwright" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Sirloin was the "best" quality steak my dad would ever buy for grilling, and I swore I would never buy them for the grill after I no longer lived at home.
I flat out do not get the attraction to sirloin. Maybe my teeth aren't sharp enough, but I find them to be chewy and not fatty enough. Either give me a ribeye or filet or even a lowly chuck steak. I dislike lean beef.
I know, if only I knew how to prepare sirloin yadda yadda yadda.
nancy
You hit the nail on the head; it's "chewy". I believe (as with flank) you have to marinate the hell out of it. But I don't like sirloin compared to flank. Yes, flank is more tough initially but it somehow takes to marinade better (in my opinion) than sirloin.
Yep, flank steak is good stuff. I just don't associate it with "grilled steak", even though I would usually cook it on a grill. Teriyaki is a great prep for it!
Try marinating a flank steak in commercial Italian salad dressing (Kraft's Zesty Italian rocks) for a few hours and then grilling it. Skewer some veggies to go with and baste them with the dressing. Yum!
Terry "Squeaks" Pulliam Burd
Yep, I've done that as well. The reason I'll probably go with the "Asian" is if there are any leftovers I can cut the pieces up finely and use it to do a beef-broccoli stir fry and it's essentially already seasoned 🙂
