Sirloin Steak


Sirloin is not the best cut of beef for a steak but you can make it taste like it is.

Sirloin is about 1/3 of the price of a filet cut.  I try to pick one that does not have a lot of fat running through it.  Lay it on a piece of wax paper on a cookie sheet and cover the top with wax paper.  I will then pound it with my metal meat tenderizer the long way and then flip it over and pound it across.  I don’t make it thin but give it a good enough hit to “soften” it.  I will then sprinkle it with meat tenderizer seasoning and leave it for about 2 hours in the fridge.

A half hour before cooking I season the meat with montreal steak seasoning nicely coated on both sides.  Light the grill and cook it to a medium rare.

There is never a piece left over in our house!!


ready to pound out


montreal steak seasoning on 1/2 hour before grilling


perfectly medium rare and delicious!!

The Italians

grandparents giambra wedding

Charles Giambra, Carmella Oddi Giambra, Josephine Giambra, Gerald (last name unknown)

This was my father’s parents (paternal grandparents) wedding day in the late 1930’s.  I have written about my grandfather in a past post.  They were Sicilians through and through.  I had many wonderful years with them and am thankful to this day for the blessings they were in my life and the many traditions they shared with me to carry on their legacy with my own family!!