|
Movies Books Music Food Tv Shows Technology Politics Video Games Parenting Fashion Green Living more >

Lunch » Tags » Food » Reviews » Sirloin Steak » User review

Grilled Sirloin

A beef steak cut from the rear back portion of the animal.

< read all 1 reviews

Grilled Sirloin finished with Black Pepper Chevre

  • Jun 2, 2010
Rating:
+5
The first time I had a chevre topped steak was in Idaho.  The preparation was so simple and result absolutely memorable.  It is made even better with Sweet Pea Cheese's Black Pepper Chevre.

Read More

What did you think of this review?

Helpful
2
Thought-Provoking
1
Fun to Read
1
Well-Organized
1
Post a Comment
June 02, 2010
Chevre topped sirloin? That sounds amazing! Got pictures or a recipe? Would love to read more about it in your review :)
June 03, 2010
Sorry I thought the link and picture would come through when I shared the post. Thank you for letting me know.
 
1
About the reviewer
Julie Cecchini ()
Ranked #669
I am an NPR Junkie. I love to Travel, Explore and be outside. I am serious, yet witty, un pretentious and kind. A wealthy spirit is more important to me than a healthy portfolio.
Consider the Source

Use Trust Points to see how much you can rely on this review.

You
JulieCecchini
Your ratings:
rate more to improve this
About this food

Wiki

The sirloin steak is a beef steak cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut.

The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these. The bottom sirloin is less tender, much larger, and is typically what is offered when one just buys sirloin steaks instead of steaks specifically marked top sirloin. The bottom sirloin in turn connects to the sirloin tip roast.
view wiki

Details

First to Review
© 2014 Lunch.com, LLC All Rights Reserved
Lunch.com - Relevant reviews by real people.
()
This is you!
Ranked #
Last login
Member since
reviews
comments
ratings
questions
compliments
lists