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Beef Top Sirloin

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A.K.A

sirlion butt steak; London broil; top sirloin butt; center cut

What is it?

The sirloin consists of several muscles, and steaks cut from this area, while flavorful, vary in tenderness and marbling. Top sirloin is the most desirable. (Those labeled simply sirloin are tougher.)

Don’t have it?

tri-tip steak

How to choose:

Look for steaks at least 1 1/2 inches thick serving 2 to 3,

How to prep:

Let come to room temperature before cooking,. Mariandes and rubs can help counter the steak’s leanness.

How to store:

Keep refrigerated or freeze for longer storage.

Cross Reference

93/26a

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