I'm confused about the difference between a strip steak and a sirloin steak. I associate sirloin with the top sirloin I see at the grocery store that is thin and wide. But lots of steakhouses (especially New York ones) serve sirloins that look a lot like strips. Capital Grille says that it serves a sirloin and then classifies that sirloin as a NY strip. So is a sirloin steak a strip and a top sirloin some completely unrelated cut?
I second what steakman said, what we in the USofA call a strip steak, or NY strip, is from the short loin primal (between the rib and sirloin). The short loin contains a the strip (or shell) muscle and a portion of the tenderloin. In the UK what we call the sirloin is called the rump, what we call the tenderloin is called the fillet (pronounced with a short `e` and hard `t`) and what what we call the strip is called the sirloin. Perhaps the NYC steakhouses are picking it up from the Brits.