The processor gave me sirloin tips cut thin (about 1/4") instead of the usual 3/4" steaks. No way I can get medium rare with this.
But turns out I'm really liking it cut like this: versatile and very tender when cooked hot and fast.
Four tales: (1) bulgogi, (2) beef satay, (3) spinach salad, (4) pho
Marinate one whole slice for bulgogi, another cut into strips for a Chinese satay
cook fast on hot wood-fired grill
served with Asian spinach, rice, and dipping sauce.
It also cooks well on cast iron, hot and fast
then cut into slices for a spinach salad
or cut into slices for a pho
Other possibilities I envision are steak sandwiches, stir fry, fajitas, jerky.
Any other ideas?
But turns out I'm really liking it cut like this: versatile and very tender when cooked hot and fast.
Four tales: (1) bulgogi, (2) beef satay, (3) spinach salad, (4) pho
Marinate one whole slice for bulgogi, another cut into strips for a Chinese satay
cook fast on hot wood-fired grill
served with Asian spinach, rice, and dipping sauce.
It also cooks well on cast iron, hot and fast
then cut into slices for a spinach salad
or cut into slices for a pho
Other possibilities I envision are steak sandwiches, stir fry, fajitas, jerky.
Any other ideas?