In article 0>,
Wayne Boatwright > wrote:


> Sweetie, I would consider that a slow-grilled roast, not a proper steak.
> :-) I have done the same with chuck roast that has been marinated. Both
> can be wonderful, but when I think steak, I think rib or ribeye, delmonico,
> strip, porterhouse, etc.

When we think "steak" at our house, it's usually a top sirloin, one inch
thick and about a pound. It's a reasonable balance between price and
tenderness. "Sirloin tip", of course, is not sirloin steak, and I
remember us using it for stew. I would certainly roast it, cooked to
medium rare and cut thinly across the grain, although around here, tri
tip is preferred.

--
Dan Abel
Petaluma, California USA