Top Sirloin Cap - London Broil??
- Thread starter D Wiess
- Start date
K Kruger
TVWBB 1-Star Olympian
Yes.
Do something like 1 part balsamic, 1 part soy, 2 parts dry wine, a few cloves of garlic, pressed, a little Worcestershire and a little salt, pepper and sugar. Mix well so the salt dissolves. Stick it in a Ziploc with the meat and marinate 5 hours or so.
Don't take the meat much past medium-rare. Rest 5-7 min. Slice thinly against the grain.
Do something like 1 part balsamic, 1 part soy, 2 parts dry wine, a few cloves of garlic, pressed, a little Worcestershire and a little salt, pepper and sugar. Mix well so the salt dissolves. Stick it in a Ziploc with the meat and marinate 5 hours or so.
Don't take the meat much past medium-rare. Rest 5-7 min. Slice thinly against the grain.
Excellent!! I will mix up the marinade tomorrow and take it to about 125 and then let it rest. I will let you know the results.
I am not familiar with this cut and when I spoke with the butcher this morning, he recommended this cut for steaks. He did not try roasting a full one before but thought it was a good idea. He opened a new top sirloin for me and I purchased the full cap, about three pounds.
I am not familiar with this cut and when I spoke with the butcher this morning, he recommended this cut for steaks. He did not try roasting a full one before but thought it was a good idea. He opened a new top sirloin for me and I purchased the full cap, about three pounds.
This worked very well and it was a hit with all involved. I cooked it indirect to 125, rotated the grates and ended up with some nice grill marks. The sides were grilled peppers, grilled asparagus, and baked potatoes filled with onion, garlic, salt and pepper (Don Cash style).
I missed having a rub on the steak and all the things it brings with it. I wonder how this cut would work with just a rub?
I missed having a rub on the steak and all the things it brings with it. I wonder how this cut would work with just a rub?
Len Dennis
TVWBB Diamond Member
I use this rub (and nothing else, as you've asked) from Steve Raichlen on steak (good on just about any meat I've found):
Lone Star Steak Rub
makes 1 3/4 cups
1/2 cup coarse salt (kosher or sea)
1/2 cup coarsely ground black pepper
1/4 cup paprika
3 tablespoons pure chili powder
2 tablespoons cayenne pepper
2 tablespoons garlic powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon dried thyme
Stir all the ingredients in a bowl. Store in a large jar, covered, away from heat and light. This rub will keep for several months.
Sprinkle it on (not too heavy the first time till you've tried the final product--as with any spice, you want to complement the meat, not overpower it), let it sit (at room temp) about 20-30 minutes and grill away.
Lone Star Steak Rub
makes 1 3/4 cups
1/2 cup coarse salt (kosher or sea)
1/2 cup coarsely ground black pepper
1/4 cup paprika
3 tablespoons pure chili powder
2 tablespoons cayenne pepper
2 tablespoons garlic powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon dried thyme
Stir all the ingredients in a bowl. Store in a large jar, covered, away from heat and light. This rub will keep for several months.
Sprinkle it on (not too heavy the first time till you've tried the final product--as with any spice, you want to complement the meat, not overpower it), let it sit (at room temp) about 20-30 minutes and grill away.