"A Moose in Love" > wrote in message
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> I like a top sirloin steak. I cut out the bit of gristle before
> cooking dry heat.
> I don't worry about the thickness.
> Bottom sirloin: we only have one SM that I know of that sells it.
> It's not bad, a bit of a chew, and also I cut out the gristle prior to
> cooking.
> Barbarians in Toronto has a top sirloin steak on the menu.

> http://www.barberians.com/menu.php

Thanks for bringing back a fine set of memories; I can remember
eating at Barberians back in the mid-70's, having wonderful steaks
and thanking Sir John's statue on the way out. Great place.

pavane