In article >,
Janet Wilder > wrote:

> 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.

It can make good chicken fried steak if tenderized properly.
If it's lean enough, it's also tasty as steak tartar, which is how I
generally eat it.

It's more tender raw than cooked.

This is top round, but same concept:

http://i16.tinypic.com/5xywje1.jpg
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