On Sun, 15 Mar 2009 21:02:28 -0600, Omelet wrote:

> 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

with a special guest appearance by the kiwi cleaver!

your pal,
blake