I Forgot How Good Top Sirloin Can Be!

Last night, Sat, we both had a hankering for a nice steak! Whether it would go on the grill or not was up to me. If it wasn't, it would be pan fried. So it was off to the local supermarket to pick up some red meat!! That's what Faye was hankerin' for that night!

When I got to the local Stater Bros. I picked up one of the ads and saw this delicious looking top sirloin being carved up on the front page. Looked good enough to me. So I picked up some things we needed and headed over to the meat counter. One thing about Stater Bros, as well as Albertson's, they not only have meat in the display, but a full case of meat that the butcher puts out. I know the butcher there, and asked me to pick out a good cut of meat. He looked at the meat on display, and said he'd be right back! He went back to where they keep the extra meat, and brought out about a dozen more cuts. Without even showing me what he picked out, he threw it on the scale and started to wrap it up. I never noticed that they had seasonings on the counter above the meats, and it said they wold season your meat for FREE. I told him I wanted three of the seasonings to be put on the meat. One was some sort of "steakhouse" seasoning. Another was a "Malibu" seasoning and finally a "Rosemary Garlic" seasoning. He seasoned the steak up on both sides, and finished wrapping the 2 lbs. worth of steak. Best part, it was only $2.99 a pound.

I wound up starting the fire when I got home, knowing that it takes so long to get the fire going. Later I would add my Jack Daniels oak chips to add flavor. These Jack Daniels wood chips are great. I always like using some sort of oak chips for flavor. But these Jack Daniels chips are made from the oak barrels that they age the real Jack Daniels. UMMMM!!!

I put on the baked potatoes on first to get a head start. I always use a large russet that I wash...cover with oil...and wrap it up in aluminum foil. I bought some nice Kaiser rolls to have some steak sandwiches.

I have to say, it was one of the best steak sandwiches I've had in a long time. It was soooo good, that we had an instant replay tonight! That was about the best $6 I ever spent. Outback serves a lot of top sirloin, but I usually have their coconut shrimp and wings. Never tried their top sirloin!

Top Sirloin - just marinade it for 24 hours and you have a GREAT steak?

Do you know what grade it was ?

Here in Massachusetts, beef prices are way up.
Current example; "Strip Sirloin Steak, Boneless (Select) Save $1.00 lb, ........ $6.99 lb",
while I've still been able to buy lobsters at $3.99 lb for the past 3 weeks.


Rick

A Sirloin is normally found at a reasonable price for the cut of meat it is. Tasty! Now I have a "hankering" for one.... where's my blade???

In Calif., steaks start out at "select", with choice being the next cut higher. If you watch the Walmart ads where they switch Walmart beef for the normal steakhouse beef, they tell you they are using "choice" beef. The best cut after that is "Prime" which is the best! Usually most supermarkets don't carry Prime cuts except for the few high class supermarkets that cater to the rich!

Time to start eating lobsters!

........ and I'm guessing that they can't get rid of them fast enough,
because there was a paper sign taped to the glass door entrance "Lobsters - $3.99 lb".

Rick

Here in Texas, Albertsons sells lobster tails for about $3.99 each. A whole lobster for about $16 or $17 a pound, sirloin is about $5.99 a pound, yet last year crab legs were $4.99 pound, now is about $8.99 pound.

You can make even a low quality cut of meat delicious with the right marinade/rub.
I'm hooked on a "Santa Maria BBQ" steak rub that I found on the internet. I throw it on a London Broil and can feed 4 people for $15....and they always ask to have it again....

recipe

I don't eat steak very often, so I go all out when I prepare it at home. First of all I buy either filets or New York Strips from Whole Foods. They sell minced garlic in little jars. Minced garlic is so much better than garlic power.

I mix olive oil, worcestershire sauce, and a little bit of fresh ground pepper. I brush both sides of the steak. Next I spread on the minced garlic on both sides like I was buttering a piece of toast. Much of the garlic will fall off in the barbecue or will liquefy. I cover the steaks and let them gather flavor by marinating. If it is only a few hours before barbecuing I leave them out (but covered) otherwise I refrigerate. You want your steaks at room temperature before barbecuing.

I put them on my Weber grill (charcoal grill) using indirect heat.

I took a barbecuing class from Roy's in Pasadena. They showed that to get the great grill marks you want to take note of the position of your steak at the 11 o'clock position. After a few minutes you turn that steak (while on the same side) where the part of the steak that was at 11 o'clock is now at 2 o'clock. This makes great cross searing marks.

Once the steak is taken off, you will not taste heavy garlic at all, but will have a wonderful flavor.

I also love to grill vegetables when having steak.