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May 25, 2010 01:29 PM

Substituting Sirloin for Beef Tenderloin?

I'm looking at a recipe on Epicurious called "Garlic Mustard Grilled Beef Skewers". Recipe is by Bobby Flay and is also on Food TV site. Reviews are all great.

Recipe calls for beef tenderloin. Many reviewers say they've successfully substituted "sirloin".

What cut of meat is this? Are they talking about sirloin steak?


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  1. Sirloin is a part of the animal, most often sold in USA as a steak (top sirloin is best, in my experience). To sub it out for tenderloin, I'd ask the meat people for thick cut top sirloin (1.5-2" thick). Cut it into squares/rounds...

    By the way, I actually think sirloin is optimal for skewer cooking. I wonder why Flay specifies tenderloins, which cost a mint and have only tenderness going for them?

    5 Replies
    1. re: Bada Bing

      tenderloin is a crowd-pleaser, easy to eat when you're dealing with skewers and casual environments where a proper knife might not be available to everyone, and since he's presumably marinating or glazing the meat with some flavorful sauce, the meat is helped out quite a bit.

      tenderloin is on sale at my local store for $6/lb this week.

      1. re: tommy

        Good points.

        And I'll bite at $6 a pound!

        1. re: tommy

          I agree. The couple time I've used sirloin instead for kabobs, I've haven't been as pleased. And this is the week to buy meat for sure, c-h-e-a-p!.

          1. re: tommy

            Check to see if the Tenderloin on sale for $6/lb is USDA Select or USDA Choice? If the grade of meat is Choice, then it is a good buy. Personally, I would not buy if the meat is Select.

            1. re: Norm Man

              It's not Select. Probably Choice. Could be Prime, but it's unlikely.