Yesterday afternoon, we went to Brookshire’s to pick out something for dinner.
We didn’t have anything particular in mind (except that I wanted mashed potatoes as a side dish), but we tend to lean toward red meat. Specifically, we tend to be ribeye folks.
Yesterday, salivating over the meat case in Brookshire’s, we saw some lovely sirloin strips.
A sirloin strip, also called the Kansas City Strip steak, is a cut of steak from the short loin around the back midsection of the cow. This particular muscle does little work, producing a tender cut of meat, although not quite as tender as a ribeye or tenderloin.
As far as fat content goes, it’s somewhere in between the aforementioned two cuts.
There is no bone in this cut of steak, just some slight marbling and enough fat to add flavor to the meat. As always, you want to bring it to room temperature before grilling or cooking. Season with salt, pepper and, our favorite, David Wade’s Worcestershire Powder.
For a less expensive price, it was a delicious steak, juicy, tender and full of flavor.