Top Sirloin Recipes, Hints & Videos

Top Sirloin Recipes, Hints & Videos

America's love affair with steak is as old as the West and almost as romanticized. Steak generally invokes either the high class world of East Coast Aristocrats dining on Chateaubriand or the rugged individuality of the cowboy cooking over an open flame. And, interestingly enough, both of these dishes are made using the same cut of meat; top sirloin.


Cut from the lower portion of the ribs, sirloin steak is considered one of the "premium cuts" along with filet mignon. However, sirloin is the cheapest of those cuts as it is less tender than other cuts. A top sirloin is simply a sirloin steak whereby the bone and the tenderloin have been removed. Some American butchers call a thick top sirloin steak a chateaubriand, although the French reserve that term for a much better cut from the tenderloin.

Top Sirloin Recipes

Garlic Top Sirloin Pot Roast

Top sirloin roast with garlic, potatoes, onions, carrots, and green peppers slow-cooked to perfection.

Ingredients

1 tsp. salt

1 tsp. freshly ground black pepper

1 tsp. paprika

1 3 lb. top sirloin roast

6 cloves garlic, slivered

6 Yukon Gold potatoes, peeled and quartered

4 carrots, cut into 2 inch pieces

2 large sweet onions, peeled and chopped

1/2 C. water

1/2 C. beef broth

3 cubes beef bouillon

1 bay leaf

2 large green bell peppers, cut into 2 inch pieces

Directions

Rub salt, pepper and paprika into the meat. With a small knife, make slits in the roast. Press the garlic slivers into the roast. Place the potatoes, carrots, and onions in a large slow cooker. Place meat on top of the vegetables. Pour in water and beef broth, and add bouillon cubes and bay leaf. Place lid on slow cooker, and cook for 6 hours on high, or 8 hours on low. During the last half hour of cooking, add the green peppers.

Yield: 8 servings

More Top Sirloin Recipes:

Sirloin Steak with Dijon-Port Sauce

Luther's Blackened Sirloin

Grill Master Sirloin Kabobs

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