Often, a steak simply referred to as a sirloin steak is a top sirloin cut. From the bottom sirloin butt comes the petite sirloin steak and the bavette or sirloin flap. In fact, this is the same ...

Bottom sirloin is chewier and leaner and can appear as tri-tip, flap steak or under the general label of "sirloin steak." Food & Wine gives you dozens of sirloin recipes from all over the world.

Grill and slice the tri-tip sirloin steak against the grain The trip-tip is cut from the bottom of the sirloin and is shaped like a triangle. It's perfect for marinating and grilling but needs to ...

Strong coffee and a hit of brandy are tamed by the addition of a sweet traditional ingredient from the Cape wine industry in this eccentric but delicious sauce. Did it work? It may be worth putting on ...

Meanwhile mix together the mustard, salt and pepper and rub all over the sirloin. Pour a little water into the roasting tray (just enough to cover the bottom). Place the beef in the oven for 30 ...