I don’t want to say it too loudly, but we’re doing pretty well for a British summer (any second now the heavens will open…).

There’s no better way to celebrate sunshine with a rummage in the garage for the old weathered outdoor lanterns, some good booze, great company and a BBQ.

Go Posh!

You can stay traditional with some over-cooked, blackened sausages, bacon and some sizzling chicken kebabs. You can go funky and find a dazzling menu on Google, dousing the flames with marinades and spice of every flavour. You can go a touch posh, and grab a steak.

I’m a big fan of sirloin. A well hung piece that’s nicely marbled will give a great tasting steak with bags of flavour and succulence, without any gristle or fatty lumps.

On a beef carcass the ribs of beef, rib eye steak, sirloin and rump are all connected in a fantastic length of steaky-goodness (technical term) and each offers their own advantage.

The sirloin leads into the rib eye and runs down the length of the cow’s back, either side of the spine. I’ve often been asked if rib eye has more flavour than sirloin and, to be honest, I don’t think it does – certainly not for the lesser muscle to fat ratio it offers.

Keeping posh things simple

The beauty of sirloin is it doesn’t need any frivolity. A touch of seasoning, but not too much salt otherwise the meat will dry, and the steak will speak with itself.

Sirloin also lends itself to being cooked as a thunderous lump – if you’re splashing cash – or as a nice thin steak if time is of the essence. It doesn’t have to be too expensive either!

Asda sell decent sirloin steaks for £3.91 a slice if you’re on a budget, or pop to a farm shop for some stunning rare breed, grass-fed, bovine wonder. You’ll pay more, but you do get what you pay for!


However you cook your sirloin here’s five things to always remember.

  1. It wants to be marbled: little flecks of fat in the meat, give flavour and juiciness
  2. Darker is better: well hung steak is more tender and melts in the mouth
  3. Cook it with the back fat on ­­– you can cut it off afterwards, don’t miss out on the good bits!
  4. Medium, medium, medium ­– walk away from cooking it well done, you’ll thank me…
  5. Don’t invite the friends round – more meat the merrier!
Image from: http://bit.ly/1LtQMFO & http://bit.ly/1Omq7Zl

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