Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Dec 7, 2011 01:41 PM

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?

  1. Click to Upload a photo (10 MB limit)
  1. 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.

    1. 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.

      1 Reply
      1. re: janniecooks

        You're right. I was thinking beef bourguignon. Sirloin would also be good sliced thin for a stir fry.