RECIPE: Top Sirloin Baseball Cut

RECIPE: Top Sirloin Baseball Cut

Top Sirloin Baseball Cut, is a great grilling steak, that’s juicy, tender and because it's thick, makes for very forgiving cooking and looks like a million bucks!

We’ve served this steak with pan seared Shimeji mushrooms and rainbow chard, steamed and buttered broccolini, and grilled potato slices brushed with a little oil and seasoned with smoked paprika and some salt and pepper.

INGREDIENTS

Grilled Potatoes

  • 4 yellow fleshed Potatoes, sliced ½ inch thick
  • 2 tbsp Olive oil
  • ½  tsp Smoked Paprika
  • ½ tsp Salt
  • ¼ tsp Black Pepper

PREPARATION

Top Sirloin Baseball Cut

  1. Fully defrosted your steak. Dry off the steaks with a paper towel, and then season both sides with coarse salt and coarsely ground black pepper. 
  2. Cook on a medium heat spot on the grill until your desired doneness. 
  3. Since this steak is thick like a filet mignon, only way more affordable, you’ll want to cook it a little lower and slower. 
  4. High heat will cause the exterior to get too charred before the inside reaches the desired temperature.

Grilled Potatoes 

  1. Mix the oil and seasonings in a small dish, and brush onto the potato slices.
  2. Grill on the BBQ over medium heat, until fork tender.

ACCOMPANIMENTS

Ingredients
  • Shimeji Mushrooms, sauteed in butter, garlic and fresh chive
  • Broccolini, steamed and tossed in olive oil and seasoned to taste.

PRO TIPS:

  1. When grilling or searing any steaks, getting the accurate grill or pan temperature is critical to success. An infrared “point and shoot” digital read thermometer will help you figure out the temperature of your grill or pan. 
  2. Another fun technique to try is what I like to call the “Power Rest”. Normally, you’d take the steaks off the grill and serve. Instead, try letting those steaks ‘carry over cook’ on the coldest part of your grill. When you get to rare, you place the steaks on the cool spot, usually right up front where there’s not much heat. This allows the steaks to rest somewhere warm, and carry over to medium rare at the same time. It gives you a few minutes to finish up other things in the kitchen and get ready for dinner. It’s multitasking that leads to a delicious, juicy steak.

1 comment

  • Tom Gibson

    I have in infrared temp reader so could use it to check the pan is at the right temp before cooking a steak. What is the best pan temp for steaks?

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