Sirloin steaks and medallions are tender cuts that you can grill right away. However, they are even more tender and flavourful if you marinate them for eight to 24 hours.
A tender cut of beef, such as sirloin, can be grilled, sliced and topped with a zesty orange barbecue sauce to serve right away on crusty rolls. Or grill it ahead, slice and reheat on the barbecue or in the oven.
Red meat is one of the best sources of iron. Iron-rich foods are needed to help prevent iron-deficiency anemia, which is one of the most common nutrient deficiencies among Canadian women. Cooking the roast on a bed of sliced onions infuses the gravy with their sweet flavour.
Ask the butcher to cut the steak 2 inches (5 cm) thick for this party-size steak.
Fragrant with roasted garlic, this roast makes an easy and impressive centrepiece to a harvest menu.
Though juicy and flavourful, this roast is best cooked to no more than medium.
These skewers are just as tasty using beef top sirloin grilling steak.
Stir-fry strips a re a super buy for busy cooks. Or look for an inside round steak, often labeled "fast-fry " and slice thinly across the grain. In the Test Kitchen, we use tender sirloin steak or sirloin tip steak for this satisfying dish.
The sirloin grilling steaks added to this noodle soup with vegetables make it a filling, one-bowl meal.
