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Top Sirloin Fillet

post #1 of 12
Thread Starter 

Most here probably know this cut, but I just found it a while back. Only one store in my area has it regularly. It is great, almost as good as fillet at 1/2 or less of the price.

 

My plan for this is to smoke, with pellets in the MES, about 2 hours before supper then slice it real thin and use in fajitas. Have a lot of green peppers to use up, pulled from garden before our first frost a couple of days ago. What do you think? Next time I find it what other things should I be thinking of doing with this cut? I have made killer pepper steak with it before I started smoking recently.

 

AppleMark

 

Ok, Here is how it went, was great

AppleMark

 

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AppleMark


Edited by damascusmaker - 10/19/15 at 6:03pm
post #2 of 12

Looks awesome!!!  Care to share the recipe of what you added to the fajitas?

 

Shelton

post #3 of 12
Tasty looking meal! Never heard of or seen that cut in my neck of the woods.
post #4 of 12
Thread Starter 

Shelton, I don't really have a recipe to follow, just use what is in the fridge at the time. This time a little teriyaki sauce and spoon of garlic minced to start the frying of the veggies. Then I had a bottle if green salsa verde that was close to date, so I used most of it and a little bit of raw spaghetti sauce that was left over, then enough chili powder to make a color that looked right. Then added the cheeses and some red salsa after it was on the hot cast plates. Oh, diced up a couple of jalapeños in with the green pepper and onion.

 

dirtsailor2003, ask for it, next time you are at a meat counter, and let us know how you use it. I bet you'll be pleased. For some reason where I get it they usually have an elastic net around each piece, I discard that. I think next time I'll smoke it again and try it on some sweet rolls with some bbq sauce and slaw? My favorite cut of beef and smoking is going to open up even better ways to use it for me. Going to smoke it and make orange pepper steak soon.

 

Good luck with it when you find it!

post #5 of 12

WOZZA!!! that looks great,,,,something different for dinner one night :points:

 

DS
 

post #6 of 12
Quote:
Originally Posted by damascusmaker View Post
 

Shelton, I don't really have a recipe to follow, just use what is in the fridge at the time. This time a little teriyaki sauce and spoon of garlic minced to start the frying of the veggies. Then I had a bottle if green salsa verde that was close to date, so I used most of it and a little bit of raw spaghetti sauce that was left over, then enough chili powder to make a color that looked right. Then added the cheeses and some red salsa after it was on the hot cast plates. Oh, diced up a couple of jalapeños in with the green pepper and onion.

 

dirtsailor2003, ask for it, next time you are at a meat counter, and let us know how you use it. I bet you'll be pleased. For some reason where I get it they usually have an elastic net around each piece, I discard that. I think next time I'll smoke it again and try it on some sweet rolls with some bbq sauce and slaw? My favorite cut of beef and smoking is going to open up even better ways to use it for me. Going to smoke it and make orange pepper steak soon.

 

Good luck with it when you find it!


Everything but the sink huh?! Lol.  Sounds great man!  In picture number 6 it looked like Chinese pepper beef which I really enjoy.  I will have to do some checking around to see if I can find some place with this cut available.  Thanks!

post #7 of 12

Those steaks look awesome. there is two Food Citys in town near where i live so i will have to check ans see if they have it at mine. 

post #8 of 12
Thread Starter 

Yeah, jcollins take my package photo to the meat counter and ask for it. Let us know how you use it.

You can't be too far from me, between Bristol and Johnson City.

post #9 of 12
Two plates of good looking food! Not sure if we will be able to get this Cut in the UK? 👍🇬🇧
post #10 of 12
Quote:
Originally Posted by damascusmaker View Post
 

Yeah, jcollins take my package photo to the meat counter and ask for it. Let us know how you use it.

You can't be too far from me, between Bristol and Johnson City.

Ahhh i went to ETSU for a year I love JC i live right below Greeneville. and as far as the top sirloin fillet i am definitely going to look / ask for this.

post #11 of 12
Quote:
Originally Posted by Smokin Monkey View Post

Two plates of good looking food! Not sure if we will be able to get this Cut in the UK? 👍🇬

Well i by no means am an expert but if i had to guess this particular cut of meat comes from where the top part of the sirloin and the tenderloin meet.

post #12 of 12
Thread Starter 
Quote:
Originally Posted by jcollins View Post
 

Ahhh i went to ETSU for a year I love JC i live right below Greeneville. and as far as the top sirloin fillet i am definitely going to look / ask for this.


I know it well. From the bio on my website "the six years he spent at East Tennessee State University which have proven to be of small value." :icon_smile:

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