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Sirloins are one of the most underestimated steaks. The sirloin is located in the back quarter of the cow. It isn't the rump area, but just before the rump is the sirloin. It's in an area that tends to get exercise. That's why it's a little tougher than the rib eye.
The sirloin is an economy steak that has robust flavor. Sirloins may require tenderizing. I tenderize all steaks with a jaccard before grilling. Also, marinating or adding a little seasoning is a good idea. Here, I used the jaccard before marinating in red wine and spices. Thyme, garlic, salt and black pepper are all that's needed. Thyme is wonderful with red meat. They marinated while coming to room temperature, which took about two hours.
Then, the grill is started. I use gas since we don't have a charcoal grill. Allow the grill to come to 350-400 degrees. Place steaks on the grill and allow to sear with the lid closed. After about four minutes or when the steaks have started to cook on top, flip and turn the gas down. Allow steaks to cook on low, 250-275 for another few minutes. The time remaining depends on how you like your steaks. I allow them to cook for another five to eight minutes with the heat on. Then, turn the fire off and allow to sit while the grill cools a little. Usually, the steaks will sit while the potatoes and other side items are plated. Pull the steaks from the grill and allow to rest at room temperature for at least eight minutes. This allows the juices to redistribute and for the steak to cook a little more while it's cooling.
It's crazy that I'm sharing grilling information with you in February, but the weather allows it. We hope you enjoy sirloins as much as we do. They are often overlooked.
As for the market, Team Tink will be at the Decatur Farmers Market on Wednesday, February 3 from 3-6 p.m. Sirloins will be on sale for $8/lb. So, be sure to stock up while you can. Also, feel free to shoot us an email, email@example.com, with your wish list.
Well, that's all for now. Have a great week. We'll see you at the market.