Donate SIGN UP
Home > Food & Drink > steak

steak

Avatar Image
terrya | 08:18 Fri 28th Oct 2011 | Food & Drink
5 Answers
I am barbecueing sirloin steak tonight. How do I tenderise it so it will not be tough.
prev Ideas for Sorrell please...
  
next worcester sauce pretzels
Gravatar

Answers

1 to 5 of 5rss feed

Best Answer

No best answer has yet been selected by terrya. Once a best answer has been selected, it will be shown here.

For more on marking an answer as the "Best Answer", please visit our FAQ.
Avatar Image NOX
I belt it usually for a few minutes and let it marinade in some white wine:)
08:19 Fri 28th Oct 2011
Avatar Image 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.
16:15 Fri 28th Oct 2011
Avatar Image Frank97
Sirloin shouldn't be tough anyway should it?
16:17 Fri 28th Oct 2011
Avatar Image ummmm
No, it shouldn't.
16:19 Fri 28th Oct 2011
Avatar Image 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.
12:51 Sun 30th Oct 2011

1 to 5 of 5rss feed

Do you know the answer?

steak

Answer Question >>