I’ve been spoiled this summer, eating rib eye steaks that I found on sale but my stash of steak is dwindling and I needed to replenish my cache of carcass.

I found top sirloin to be on sale this past weekend and as always, I buy a little to test the tenderness & flavour of the meat. This cut is underated as it’s very flavourful, inexpensive and more forgiving to grill than a flank steak.

I tried this steak with a basic steak seasoning and I also marinated it…both versions were juicy and easy to chew. Treat this cut like a flank steak, grill it to no more than medium doneness, cut it into slices against the grain and for a quick marinade, leave it to absorb your flavours of choice in a zip-lock bag for an hour in room temperature. As always….seconds are encouraged!

Marinated Top Sirloin

1 tsp grated ginger
1 Tbsp Worcestershire
2 Tbsp olive oil
2 Tbsp minced garlic
1 Tbsp wasabi paste
salt & pepper to taste

1. Add the ginger, Worcestershire, olive oil, garlic and wasabi in a large zip-lock bag. Mix well and add your steak. Squish the marinate well to coat the steak well. Marinate for 1 hour in room temperature or in the fridge if grilling much later.
2. Season your steak with salt & pepper or your favourite steak seasoning. Grill on high heat for 3 minutes a side.