The top sirloin roast is flavorful and tender. Not quite as tender as cuts from the loin or rib, but not as pricey either. Although it offers a robust flavor, cooking a top sirloin past medium doneness can be a little chewy.
The roast -- deliciously crusted with horseradish and black peppercorns -- is perfect hot out of the oven, but it's also amazing cold on a sandwich: Thinly slice the roast beef and serve it on GF bread with horseradish mayonnaise and juicy tomatoes.
This delicious top loin roast is the perfect choice for a Sunday dinner or holiday feast, made simply with dried herbs, garlic, and olive oil. It's tender and delicious, also known as strip loin or New York strip roast.
Despite reports that King Henry VIII of England christened his favorite cut of beef "Sir Loin," it is more likely that the name is derived from the French "surlonge" meaning "above the loin." Beef connoisseurs who consider loin top sirloin to be one of the tastiest cuts of beef believe it should be seasoned only with...