Wayne Boatwright wrote:

> I wouldn't walk across the street to eat a "sirloin steak". Various cuts
> of sirloin are good when braised, others when slow roasted, etc. But
> grilled? Tough as shoe leather.
>

I use sirloin steak for Swiss steak. I braise it a long, long time with
tomato and wine. I could never understand why some people tout it so.
It's tough and dry, to me.

--
Janet Wilder
Way-the-heck-south-Texas