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!!

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