jmcquown > wrote:

> I always wonder about the chain restaurants that chime "Grilled Sirloin!"
> It's a pretty tough cut of beef; one can hope they marinated or brined it
> for a while before cooking it.

Sirloins in a nutshell:

Top sirloin can make a passable steak according to some people.
It's the cheapest cut of beef that can be called a "steak" (but not
in my opinion). It makes a great whole medium-rare roast beef for
sandwiches and stuff.

Bottom sirloin is sold as London broil or for roasting, but nobody
would ever grill this like a steak.

Sirloin tip should only is only used for roasting. Certinaly not
steaks. It's the cheapest cut of sirloin.

Then there are the smaller cuts from the bottom: Flap meat
(coulette/hanger) and tri-tip which each have their own unique
characteristics and are typically grilled.

-sw