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Old 07-23-2011, 11:26 PM   #1
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Default Grilled Sirloin

Sunflower Markets has Top Sirloin on sale this week for $2.99 a pound so I thought I would give it a go.

Man were these good, less than 9 bucks total and better than most steaks in a restaurant. Washed down with a fresh cold Bavarian Hefeweizen.



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Old 07-24-2011, 01:41 AM   #2
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Sirloin is one of my favorite steaks. Great flavor at a fraction of the fat content of cuts like porterhouse.


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Old 07-24-2011, 02:03 AM   #3
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"Sirloin, the steak so good it was knighted"

I keep about 15 of them in the freezer, I found a great butcher in AZ with really nice cuts
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Old 07-24-2011, 02:09 AM   #4
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they're opening a Sunflower Market right around the corner from my work. I've never heard of them before...good place?

Oh, and steaks look great. Hardwood lump charcoal, I see? Nice.
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Old 07-24-2011, 11:37 AM   #5
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Originally Posted by strat_thru_marshall View Post
they're opening a Sunflower Market right around the corner from my work. I've never heard of them before...good place?

Oh, and steaks look great. Hardwood lump charcoal, I see? Nice.
Sunflower Market is great. They always run sales on natural meats this this. Last week was boneless skinless chicken breasts for $1.99/lb.

They also run weekly sales on wine & beer.

Lump charcoal is the only way to go when grilling a steak. These puppies were seared at 700 degrees.
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Old 08-02-2011, 01:56 PM   #6
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I purchase a whole sirloin sub-primal from Sam's Club and butcher it my self. There is a small muscle on top side (the little hanging piece on the lower steak in the pic above) that is really tender and tastes fantastic. The problem is that its grain runs perpendicular to the bulk of the sirloin, so it seams tough when the whole sirloin is sliced. However, if you remove it intact and slice it across the grain it is known as a culotte steak, the "filet" of the sirloin. Apparently when mass production of meat butchering came in to play, it was much easier to just forgo removing it, but rather easier and cheaper to just slice the whole thing. Its kind of a shame really.

BTW, the steaks look great!
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Old 08-02-2011, 02:01 PM   #7
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Originally Posted by pickles View Post
I purchase a whole sirloin sub-primal from Sam's Club and butcher it my self. There is a small muscle on top side (the little hanging piece on the lower steak in the pic above) that is really tender and tastes fantastic. The problem is that its grain runs perpendicular to the bulk of the sirloin, so it seams tough when the whole sirloin is sliced. However, if you remove it intact and slice it across the grain it is known as a culotte steak, the "filet" of the sirloin. Apparently when mass production of meat butchering came in to play, it was much easier to just forgo removing it, but rather easier and cheaper to just slice the whole thing. Its kind of a shame really.

BTW, the steaks look great!
That was very interesting. Thanks.
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Old 08-02-2011, 02:06 PM   #8
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Looks yummy! Now I want steak.
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Old 08-02-2011, 02:12 PM   #9
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I have been cooking mine from frozen lately. You can still get them good and charred and bloody rare if that suits you.(as it does ME)
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Old 08-02-2011, 02:51 PM   #10
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Quote:
Originally Posted by pickles View Post
I purchase a whole sirloin sub-primal from Sam's Club and butcher it my self. There is a small muscle on top side (the little hanging piece on the lower steak in the pic above) that is really tender and tastes fantastic. The problem is that its grain runs perpendicular to the bulk of the sirloin, so it seams tough when the whole sirloin is sliced. However, if you remove it intact and slice it across the grain it is known as a culotte steak, the "filet" of the sirloin. Apparently when mass production of meat butchering came in to play, it was much easier to just forgo removing it, but rather easier and cheaper to just slice the whole thing. Its kind of a shame really.

BTW, the steaks look great!
Sounds like you might be talking about what a lot of people refer to as a tritip.


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