In article >,
"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.
> >>
> >> Jill
> >
> > I use a Jaccard Tenderizer on Sirloin.
> >
> > Works pretty good.
> > --
> > Peace! Om
> >
>
> I do that with round steak. I tenderize round steak to make "swiss steak"
> or (very rarely) country-fried steak. Sirloin never hits my shopping cart.
>
> Jill

It only does if it's REALLY cheap. I generally get the more tender cuts
when they are on sale.

Chuck is the most common cheap cut that hits my shopping cart.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama