steak

[terrya]

I am barbecueing sirloin steak tonight. How do I tenderise it so it will not be tough.

[NOX]

I belt it usually for a few minutes and let it marinade in some white wine:)

[heathfield]

A bit late now, but one of the tricks chefs use with tougher cuts of meat is to coat them in oil and leave them covered in the fridge for a couple of days.

[Frank97]

Sirloin shouldn't be tough anyway should it?

[ummmm]

No, it shouldn't.

[bizzylizzy]

Take it out of the fridge and let it come to room temp before you cook it. Make sure you rest it for a few minutes before you eat it after cooking. I usually put mine on a rack and cover it in foil. It's worth the wait. Have a lovely meal.