Tender, lean top sirloin is a juicy and flavorful cut of steak that's not super expensive — which is probably why it's so popular. The top sirloin cut is boneless, so it's easy to work with and very ...

either over lower temperature coals or in a smoker or oven. Use a meat thermometer to measure doneness. For a medium-rare steak, you can take your tri-tip out between 130 F and 135 F. As with sirloin, ...

Seal the sirloin all over including the ends. Set aside in the roasting tin. Preheat the oven to 220C/200C Fan/Gas 7. Meanwhile mix together the mustard, salt and pepper and rub all over the sirloin.

Season with salt and pepper or add a spice rub for a little kick. Grill and slice the tri-tip sirloin steak against the grain The trip-tip is cut from the bottom of the sirloin and is shaped like ...

quick-pickled in a vinaigrette of white wine vinegar, salt and extra virgin olive oil, then tossed with baby cos leaves. I used sirloin for this but any steak will be good.