What to marinade with top sirloin? (ingredient, marinate, Italian, glass)

[SecretHoboSpice]

Originally Posted by SmokyMtnGal

That sounds good although after searing I will have to pop in the oven to get a little more medium done for me. As the oven does its' thing, I will saute the garlic, butter, onions and mushrooms with some good red wine. After that is done I will plate the steak, add some feta or blue cheese to the topping and immediately pour over the steak, and then finish it with a couple of turns of the pepper mill. Side with garlic mashed potatoes, either pan fried or bacon wrapped oven fried green beans and french bread. Heaven on a plate.

Sounds great, though I suggest leaving out the red wine and substituting the blue cheese/feta with Gorgonzola. I don't think you'll be disappointed ^_^

[Capt. Cave Man]

Originally Posted by mainebrokerman

a strip sirloin,,,or top sirloin,,,is actually a boneless t-tone

t-bones and porterhous's come from what they call a short loin,,,the sirloin strip is on one side, and the tenderloin (filet) is on the other...
when they "bone" the tenderloin on one side, it leaves the sirloin strip on the other
the "bone-in strip steak, is taken from when they remove the tenderloin and clip the bone (still from the short-loin)

there's a steak, we call the new-york sirloin in the northeast,,,thats from the top-butt,,(hip),, that in some places its refrerenced as a top sirloin, (a rather large diameter steak,) (not the sirloin strip thats a boneless t-bone)


for a quick marinade...i like a-1 steak sauce,,with bbq sauce,,and some brown sugar...go light on the a-1 if you like it mild,

You may be right, but where I get strip steaks, t-bones, porterhouses, and top sirloin there is a difference. I actually have to dissagree, I've never had a strip steak taste/look or feel like top sirloin. A t-bone/porterhouse is almost the same thing, more filet on the porter. Top sirloin is completely different. Taste and texture.

T-bone and top sirloin are not near the same, nor is the strip compared to the top sirloin.

I may be wrong, but I know for a fact that they are VERY different.

[mainebrokerman]

Originally Posted by Capt. Cave Man

You may be right, but where I get strip steaks, t-bones, porterhouses, and top sirloin there is a difference. I actually have to dissagree, I've never had a strip steak taste/look or feel like top sirloin. A t-bone/porterhouse is almost the same thing, more filet on the porter. Top sirloin is completely different. Taste and texture.

T-bone and top sirloin are not near the same, nor is the strip compared to the top sirloin.

I may be wrong, but I know for a fact that they are VERY different.

steak descriptions are confusing, i mentioned two different steaks in my post,,if its not the strip sirloin it,,comes from what they call a top-butt (sirloin)
we dont use the description top-sirloin in these parts,,its new york sirloin (not the strip)

now, what if i asked for a steak,,from the "bottom sirloin flap meat" or the "sirloin tip"
(i'd get different answers from different regions, like "london broil", it could be top round steak, chuck shoulder arm steak, or even flank steak)

[sterlinggirl]

Bring it to room temperature before grilling it. That's the best thing you can do for any cut of beef. For an a 3/4" cut from the supermarket, I'd preheat the grill and cook it about 4 minutes per side. In my grill, a 1" rib-eye comes out rare to medium rare at 4.5 minutes a side.

For a marinade, I like to just rub in soy sauce and a few drops of liquid smoke and let it sit for a while before cooking. If you like a little zing in your food, crush up some jalapenos and rub them on the meat to get that authentic salmonella flavoring

[Ira500]

I marinade steak in a good quality Italian salad dressing, and then make a few slits in the meat and add pieces of garlic.

[yankeegirl313]

I had some great ideas for our marinade sauce on here. Thanks.
But......I let it marinade over night. It was too long because it was salty. I should have only let it sit for a few hours...

[Dave1215]

My favorite (assuming its a good top sirloin) is no marinade, just liberally coat it with Garlic Pepper and cook on the grill. I've played with many many marinades and rubs - over time, this very simple method has become my favorite for beef, pork, and chicken.

[Beretta]

If doing a beef marinade I generally marinate for hours, not days. For fish, only marinate for 30 minutes tops.

I love rubs on beef though. Beef is usually so flavorful on its' own and if it isn't then a topping (even if it is just sauteed onions) is more to my liking.

I agree with beef coming to or close to room temp before grilling.

[MB2]

Just to make it a bit easier for people, educating and knowing on where different cuts of retail cut beef come from and exactly which part of the cattle, I am posting a link to a structured picture....(which we use as a reference point at my work as well.)
Hope it helps a bit....

http://www.beefretail.org/uDocs/bmezretailcutchart.pdf (broken link)

[Dave1215]

Originally Posted by Ira500

I marinade steak in a good quality Italian salad dressing, and then make a few slits in the meat and add pieces of garlic.

Be careful with this one... slits in the meat can cause the steaks juices to escape and become dry.