Help with ideas for petite sirloin please!
The market was running a special on petite sirloin and I now have 8 that are just over 1/2" thick. I've never used this cut of meat before and have no idea what to do with them. Is it good as a quick pan seared steak? What are some other things I can do? Would beef stroganoff work with this cut?
Sure, it will be good pan seared or grilled. I have to disagree with John about the appropriate cut for Stroganoff. Your petite sirloin is just a cut-up sirloin steak, it will be excellent in a Stroganoff. Stroganoff is typically made with beef tenderloin, but my frugal nature won't allow me to buy tenderloin so I always substitute sirloin, with excellent results.
Do not use a chuck roast or any similar tough cut for Stroganoff. Stroganoff is not a braise, the meat is sauteed quickly, even "flash fried" and if you use chuck you will end up with a very chewy and tough stroganoff. Chucks need to be cooked long and slow to be tender, stroganoff calls for an already tender cut of meat.
Yes, you should just pan sear it and cook on each side about 3 minutes for a medium rare steak. It won't be as tender as ribeye or a t-bone but it will have a good beefy flavor. It would be even better if you made a quick pan sauce with beef stock, red wine, or demiglace if you have some with shallots and finish with butter. I would use a fattier cut for stroganoff like chuck roast.