The center cut top sirloin steak is a medium-sized steak cut from the flavorful top sirloin cap. An inexpensive alternative to more tender steaks, it can be grilled or used for kabobs.
Cook this lean steak using high heat methods like grilling or broiling. Slice thin after cooking to maximize tenderness, or slice before cooking for use in kabobs or stir-fry.
This cut is an excellent choice for kabobs or skewers. Cut the beef into 1-inch cubes, then soak in your favorite marinade. Place the meat on skewers and grill at 425 degrees Fahrenheit for 2 to 4 minutes per side. The kabobs are done when the internal temperature reaches 135 degrees for medium-rare.
This cut is good for everyday grilling, as an inexpensive alternative to more tender cuts like ribeye or New York strip.
Expect to pay around $10 per pound for top sirloin.
This steak should be removed from heat when the internal temperature reaches 135 degrees Fahrenheit for medium-rare. Overcooking this rather lean steak will create very tough meat.
The best use of this cut is for kabobs or stir-fry.
Yes, if you cook center cut top sirloin steak over high heat, you can cook it from frozen.
The center cut top sirloin steak is cut from the sirloin cap, or biceps femoris muscle. Of the 40 muscles of the animal measured for tenderness by food scientists, the biceps femoris ranked as the 23rd most tender muscle.
The full top sirloin cap is called the picanha in Brazil, where it is one of the most popular dishes at steakhouses. The cut is grilled over charcoal and thin sliced directly onto a diner's plate.
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