Recipes

[NJgirl 1205]

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@Mom2Dogs wrote:

@chickenbutt.....we are grilling sirloin's.

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I also like the salt method or dry rubs but only for really tender cuts like fillet, strip or rib eye.  For sirloin, definitely marinade and do not over cook or it will be like shoe leather.  I like a marinade with some acid (citrus or vinegar), soy sauce, jalapeño to taste, garlic, a little oil and honey.  Price with a couple of forks and marinade.  I do the same with skirt steak and it's always a hit.

[IamMrsG]

@Mom2Dogs  Curious minds want to know.  What did you decide to do with your steaks, and how did they turn out?  

Here's hoping you and yours had a wonderful meal/day!   --Mrs. G.

[Mom2Dogs]

@IamMrsG...I ended using a marinade for the sirloins because one poster commented that they (sirloin) would be tough if I used the salt method.

When our weather warms up again, I am going to buy rib eyes and try the salt method, you originally suggested.

Which cut of meat do you use when salting the steaks?  I am really anxious to give salting a try!

[IamMrsG]

@Mom2Dogs  I cringed for you when I read the comments about sirloin being a tough cut.  I was afraid you'd be nervous about serving it; however, I'd bet your meal turned out just fine.

We favor rib eyes or New York strips.  Regardless of cut, the main point to remember when shopping for beef is to look for marbling.

[Mom2Dogs]

@IamMrsG.....thanks for the advice, yes the tough meat comment did make me nervous, ha!   but dinner was very good!    I am looking forward to trying a new technique!!