However, the sirloin cap (coulotte), bottom flap (bavette), and tri-tip are all under valued sirloin cuts often having rich beef flavor and decent marbling. The key is they need to be sliced ...

There's a big distinction between a top sirloin and a bottom sirloin. Both cuts are from an area at the back of the cow between the short loin and the round, but the top sirloin is much more ...

Meanwhile mix together the mustard, salt and pepper and rub all over the sirloin. Pour a little water into the roasting tray (just enough to cover the bottom). Place the beef in the oven for 30 ...