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?
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?
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.