On Mar 21, 7:03*am, "Nancy Young" > wrote:
>
> Eventually I found out I don't like it. *I think it's tough, even
> ground sirloin is chewy. *
>
> Everyone else can have our share, Wayne.
>
Now and then the market will have USDA Choice top sirloin on sale. I
buy it for stirfries. Sliced thinly and not overcooked it works well
in Chinese dishes. -aem

wrote:
> On Mar 21, 7:03 am, "Nancy Young" > wrote:
>>
>> Eventually I found out I don't like it. I think it's tough, even
>> ground sirloin is chewy.
>>
>> Everyone else can have our share, Wayne.
>>
> Now and then the market will have USDA Choice top sirloin on sale. I
> buy it for stirfries. Sliced thinly and not overcooked it works well
> in Chinese dishes. -aem

I can see how it might be good if used when sliced thin.

nancy

"Nancy Young" > wrote in message
news
> Wayne Boatwright wrote:
>
>> Bottom line for me is that I don't particularly care for sirloin no
>> matter what cut or preparation. I have marinated and grilled a thick
>> cut of sirloin roast and enjoyed it, but even that isn't my
>> preference. As far as steak, we don't have it that often, and if I'm
>> going to spend money on a steak, I'd rather buy a cut I *really*
>> enjoy. My dad frequently bought sirloin steaks to grill and I
>> dreaded every meal of those.
>
> Growing up I had the idea that sirloin=very good steak. You'd impress
> someone if you got sirloins for the grill.
> Eventually I found out I don't like it. I think it's tough, even ground
> sirloin is chewy.
> Everyone else can have our share, Wayne.
>

I love the idea of getting good juicy steak flavor without all that extra
fat. I love sirloin tip. More than medium rare, and I could not eat it, I
will admit. But I still like it for pot roast too. I am not one of those
people who like all that melty gristle crap in chuck.

On Sat 21 Mar 2009 08:03:58a, Nancy Young told us...

> Wayne Boatwright wrote:
>
>> Bottom line for me is that I don't particularly care for sirloin no
>> matter what cut or preparation. I have marinated and grilled a thick
>> cut of sirloin roast and enjoyed it, but even that isn't my
>> preference. As far as steak, we don't have it that often, and if I'm
>> going to spend money on a steak, I'd rather buy a cut I *really*
>> enjoy. My dad frequently bought sirloin steaks to grill and I dreaded
>> every meal of those.
>
> Growing up I had the idea that sirloin=very good steak. You'd
> impress someone if you got sirloins for the grill.
>
> Eventually I found out I don't like it. I think it's tough, even
> ground sirloin is chewy.
>
> Everyone else can have our share, Wayne.
>
> nancy
>

My feelings exactly, Nancy.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

In article >,
"Nancy Young" > wrote:

> wrote:

> > Now and then the market will have USDA Choice top sirloin on sale. I
> > buy it for stirfries. Sliced thinly and not overcooked it works well
> > in Chinese dishes. -aem
>
> I can see how it might be good if used when sliced thin.

I get about three sixteenths inch thick top sirloin, marinate in soy
sauce/water fifty fifty with four cloves of garlic pressed into the
marinade. Marinate for about three hours and quick fry it. Mom used to
call it Hawaiian Steak. It's delicious by itself or on sandwiches.
The marinade description is vague. I use a cup of soy and a cup of water
and four pressed cloves of garlic for about a four pound sliced hunk of
meat.
When I'm feeling poorer, I use top round and chew longer.

leo

"Leonard Blaisdell" > wrote
> I get about three sixteenths inch thick top sirloin, marinate in soy
> sauce/water fifty fifty with four cloves of garlic pressed into the
> marinade. Marinate for about three hours and quick fry it. Mom used to
> call it Hawaiian Steak. It's delicious by itself or on sandwiches.
> The marinade description is vague. I use a cup of soy and a cup of water
> and four pressed cloves of garlic for about a four pound sliced hunk of
> meat.

Mmm. I'll have to try this.

In article >,
Omelet > wrote:

> Ever tried chuck? It tends to be inexpensive and it has good flavor as
> a general rule. I like to slice it thin and use it in salads.

I haven't tried it that way. I seldom think outside the box. I was
taught to think of chuck as pot roast. I've never tried it sliced thin
and quick fried. I occasionally see it thin sliced at Winco, and it's
inexpensive. I'll give it a shot.

leo

In article >,
"cybercat" > wrote:

> Mmm. I'll have to try this.

It really ain't half bad if you like soy sauce, garlic and beef
together. I've always considered 'Hawaiian Steak' a treat. I doubt
there's anything Hawaiian about it, but the name sounded cool in the
fifties in Nevada. It's great straight off the pan and great cold in a
sandwich. I'm a big promoter.

leo

On Sun 22 Mar 2009 12:29:21a, Leonard Blaisdell told us...

> In article >,
> Omelet > wrote:
>
>> Ever tried chuck? It tends to be inexpensive and it has good flavor as
>> a general rule. I like to slice it thin and use it in salads.
>
> I haven't tried it that way. I seldom think outside the box. I was
> taught to think of chuck as pot roast. I've never tried it sliced thin
> and quick fried. I occasionally see it thin sliced at Winco, and it's
> inexpensive. I'll give it a shot.
>
> leo
>

If I don't make pot roast with a chuck, I marinate it for several days in a
quasi-Asian marinade I developed years ago. I sear the roast on both sides
on the gas grill, almost to the point of burning it, then reduce heat to
low and slow grill it till well done and falling apart tender. Along with
the roast, I cover the top of it with a large amount of onion rings that
are part of the marinade, basing the roast with the marinade throughout the
grilling process. By the time the roast is done, the onion rings are
caramelized. Quite tasty. I usually serve this with a large assortment of
oven roasted vegetables.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

In article
>,
Leonard Blaisdell > wrote:

> In article >,
> "Nancy Young" > wrote:
>
> > wrote:
>
> > > Now and then the market will have USDA Choice top sirloin on sale. I
> > > buy it for stirfries. Sliced thinly and not overcooked it works well
> > > in Chinese dishes. -aem
> >
> > I can see how it might be good if used when sliced thin.
>
> I get about three sixteenths inch thick top sirloin, marinate in soy
> sauce/water fifty fifty with four cloves of garlic pressed into the
> marinade. Marinate for about three hours and quick fry it. Mom used to
> call it Hawaiian Steak. It's delicious by itself or on sandwiches.
> The marinade description is vague. I use a cup of soy and a cup of water
> and four pressed cloves of garlic for about a four pound sliced hunk of
> meat.
> When I'm feeling poorer, I use top round and chew longer.
>
> leo

<g> I have good teeth too so I know what you mean.

Ever tried chuck? It tends to be inexpensive and it has good flavor as
a general rule. I like to slice it thin and use it in salads.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article
>,
Leonard Blaisdell > wrote:

> In article >,
> Omelet > wrote:
>
> > Ever tried chuck? It tends to be inexpensive and it has good flavor as
> > a general rule. I like to slice it thin and use it in salads.
>
> I haven't tried it that way. I seldom think outside the box. I was
> taught to think of chuck as pot roast. I've never tried it sliced thin
> and quick fried. I occasionally see it thin sliced at Winco, and it's
> inexpensive. I'll give it a shot.
>
> leo

I hope it works for ya. :-)

Cheers!

Chuck can be pretty versatile and really does have good flavor. Just
slice it thin. <g> Below are a couple of pics. The beef sliced in it's
raw state and the completed dish with beef, mushrooms, asparagus and
shrimp served over a bed of baby spinach leaves.

When doing stir fry's, I always cook the shrimp by itself as I cannot
stand rubbery, over-cooked shrimp. It's easier for me to control it
that way:

Beef Prep:
http://i44.tinypic.com/xqdeoj.jpg

Shrimp Mushroom Asparagus Beef Shrimp Stir-fry:
http://i41.tinypic.com/8xlv1l.jpg
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
Wayne Boatwright > wrote:

> If I don't make pot roast with a chuck, I marinate it for several days in a
> quasi-Asian marinade I developed years ago. I sear the roast on both sides
> on the gas grill, almost to the point of burning it, then reduce heat to
> low and slow grill it till well done and falling apart tender. Along with
> the roast, I cover the top of it with a large amount of onion rings that
> are part of the marinade, basing the roast with the marinade throughout the
> grilling process. By the time the roast is done, the onion rings are
> caramelized. Quite tasty. I usually serve this with a large assortment of
> oven roasted vegetables.
>
> --
> Wayne Boatwright

That sounds really good Wayne!
I wonder about slow BBQ'ing one in the pit. ;-d
Probably be faster and better than brisket.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Leonard Blaisdell wrote:

> "Nancy Young" > wrote:

>> I can see how it might be good if used when sliced thin.
>
> I get about three sixteenths inch thick top sirloin, marinate in soy
> sauce/water fifty fifty with four cloves of garlic pressed into the
> marinade. Marinate for about three hours and quick fry it. Mom used to
> call it Hawaiian Steak. It's delicious by itself or on sandwiches.
> The marinade description is vague. I use a cup of soy and a cup of
> water and four pressed cloves of garlic for about a four pound sliced
> hunk of meat.
> When I'm feeling poorer, I use top round and chew longer.

(laugh!) Your marinade is similar to my flank steak marinade
except mine has the addition of pineapple juice. That would
make it Hawaiian Steak. I guess what it boils down to is
sirloin is not something I appreciate when treated like a steak,
but there are ways to prepare it that would be good. I'll check
it out next time I see it on sale.

nancy

On Sun, 22 Mar 2009 02:49:38 -0600, Omelet >
wrote:

snippage
>
>Chuck can be pretty versatile and really does have good flavor. Just
>slice it thin. <g> Below are a couple of pics. The beef sliced in it's
>raw state and the completed dish with beef, mushrooms, asparagus and
>shrimp served over a bed of baby spinach leaves.
>
>When doing stir fry's, I always cook the shrimp by itself as I cannot
>stand rubbery, over-cooked shrimp. It's easier for me to control it
>that way:
>
>Beef Prep:
>http://i44.tinypic.com/xqdeoj.jpg
>
>Shrimp Mushroom Asparagus Beef Shrimp Stir-fry:
>http://i41.tinypic.com/8xlv1l.jpg

Great photos Om. I love your sig line.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 03/20

In article >,
koko > wrote:

> On Sun, 22 Mar 2009 02:49:38 -0600, Omelet >
> wrote:
>
> snippage
> >
> >Chuck can be pretty versatile and really does have good flavor. Just
> >slice it thin. <g> Below are a couple of pics. The beef sliced in it's
> >raw state and the completed dish with beef, mushrooms, asparagus and
> >shrimp served over a bed of baby spinach leaves.
> >
> >When doing stir fry's, I always cook the shrimp by itself as I cannot
> >stand rubbery, over-cooked shrimp. It's easier for me to control it
> >that way:
> >
> >Beef Prep:
> >http://i44.tinypic.com/xqdeoj.jpg
> >
> >Shrimp Mushroom Asparagus Beef Shrimp Stir-fry:
> >http://i41.tinypic.com/8xlv1l.jpg
>
> Great photos Om. I love your sig line.
>
> koko

Thanks Koko. :-)
That's a real compliment coming from you!

I still have that roast beef sandwich pic in my wallpaper rotation. <g>
That was amazing...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.