Great and cheap cut made famous by Brazilians
Top Sirloin roast was on sale this week at Safeway this week, for just $7/lb, and I ordered one with a couple of dishes in mind (Beef Stroganoff and Cambodian beef sticks). What I got was sirloin cap. This is, indeed, part of the top sirloin, a triangular cut with a thick layer of fat on top – which Safeway nicely trimmed (though I had to trim it away for my uses).
This cut is prized in Brazil as picanha and has become popular in the US in recent years, as other once cheap cuts that could be used for steaks have become too expensive for regular use. I have no doubt that the same will happen to sirloin cap.
I will try making an actual roast next time it goes on sale, but for the time being I can say that the cut worked well for grilling as thin strips – it was tender but with a nice grain/pull -, but it failed as cubes for the stroganoff. I’m not surprised as sirloin in general tends to acquire a dusty texture when cooked wet. It might work if I’d cut it into thin slices here as well.
Hmmm…might be good for making Jerry. I normally use London Broil for jetky..but ot is …well..pricey now. I like yo do good batches of Jerry both hot/spicy and just regular herded for giving at holiday time. I have a vacuum sealer…so they keep really well after drying! You may wish to try this for family, neighbors and friends. They all love this..!!
That’s really helpful to know! It sounds like this cut works much better when grilled in thin strips, especially for a tender texture with a nice bite. I’d definitely be interested in trying the thin-sliced version for stroganoff as well.