Top Sirloin

~Grilled Teriyaki Beef Sautes~

Prep time: 20 Min's

Top Sirloin

Bamboo Skewers 

Teriyaki Sauce

WHOLE TOP SIRLOIN

 With the Summer grilling season quickly approaching, I thought I'd take the opportunity to share a quick and tasty way to prepare a Summer favorite. I took the luxury of purchasing a whole Top  Sirloin just for the heck of it, oh... and to give you a crash course in processing one. 

The benefits to working with a whole Top Sirloin, of course, is  typically a better price per pound. Believe it or not, the majority of the average consumers don't realize the versatility of this particular cut. Virtually every restaurant has Sirloin on the menu in one form or another. Whether it be your basic Sirloin steak to the ever popular Sirloin burger, Top Sirloin represents the "Happy medium" of lean meat, tenderness, and flavor. 

*Note- Soak bamboo or wooden skewers in water prior to use. I had mine soaking before anything else. Doing so will help prevent the skewer from burning when cooking.

 The Breakdown

The Top Sirloin can be broken down  by removing the  lifter meat, also referred to as the "Cap", from the Top Sirloin. The lifter is a triangular shaped muscle, that, in my personal opinion, is preferable to a typical Top Sirloin cut. Removing the "Cap" is quick and easy to separate, as demonstrated by my 16 year old son Elijah. 

First, locate the natural "seam" where the "Cap" and the Top Sirloin meet. Don't be shy... shove your fingers into the seam and pull open. Next, cut through the fat connecting the bottom edge of the "Cap" to the Sirloin. You'll notice the triangular shape to the lifter once you do so. Finally, while holding the "Cap" away from the Sirloin, cut to separate as shown. 

Remember to always keep safety in mind when handling anything sharp! Hopefully, like that knife your using to cut with. Lol!

As a professional, I have the proper safety equipment like the steel mesh cutting glove being used. Please keep track of your finger location with every knife stroke. Always cut with safety in mind!

Trim it up

If your looking to please, your best bet is to give it a good trim. Being careful not to over trim, remove everything. Then cut into long, thin strips. I split the cap twice horizontally giving me three thinner whole cuts to work with. 

The length of the strip is defiantly not as important as the width and thickness. If its to thin, your chances of overcooking increase, to thick will be difficult to weave on the skewer. I like 1/2 inch thick by 1 inch wide and don't be afraid to fill them up with more than one strip on the skewer.

Bob and Weave

Using bamboo skewers are great  but always keep in mind to pre-soak them in water. Doing so will help them from burning over an open flame. Now, with your pre-soaked skewer in hand and starting at the end of the Sirloin strip, weave on to the skewer. Be careful! 

The Grill

Call me crazy but, there are only a few things in life that I truly Love... A Hot Grill is one of them! 

It is very easy to forget the world around you and the task at hand once you hear the sizzle of the grill so here's a reminder. Don't forget the Teriyaki sauce! 

Dinner Is Served!

Click to discover all of ~ My Alternate Personalities ~

Thank you for stopping by and don't be shy to leave a comment , some feedback, experiences, or just a hello. About me... I am a single father of two amazing teenage boys and recently married with a new addition to the family on her way. I love my trade as a Meat Cutter but realize it won't last forever. So I have ventured into affiliate marketing and my blog. Check back in a few months and lord willing we'll still be here doing great. Until next time. Grill On!                                                                                                                     ~FABIAN