Top sirloin is familiar to most because it's reasonably priced and easy to find in your local store. However, it's not considered one of the best steaks because it's a well-worked muscle near the cow's back legs. While its flavor is good and there is decent fat marbling, it needs extra attention to avoid turning out tough and chewy.
The Spruce Eats reports that sirloin contains two sections: the top sirloin becomes boneless steaks, while the bottom sirloin, also called tri-tip, is best roasted. When grilling top sirloin, marinating will ensure a tender result, softening tough fibers while boosting flavor. A good marinade should always include an acidic ingredient, such as vinegar, wine, or citrus. Adding oil, garlic, spices, or liquids like soy, Worcestershire, or hot sauces adds even more flavor.
Like other well-muscled cuts, it's crucial to make sure a top sirloin isn't overcooked. Medium-rare (or at the very most, medium) brings the ideal result when grilling. Start with three minutes per side, then test the steak for doneness, either with a meat thermometer (the internal temperature should be 130 -140 F before resting) or, if you're an experienced griller, you can judge doneness by carefully pressing your finger into the steak. Steak University has a helpful tip: put your middle finger to the thumb of the same hand, then touch the pad of your thumb with the index finger of the other hand. If the steak feels like that, rest assured the meat is medium-rare.
from What to Cook https://ift.tt/uYFxMNT