Re: Grillin Steaks
I like all cuts, but I think boneless sirloin is the best value. A nice 1" thick cut can generally be quite tender and with little fat. I put tenderizer on it on both sides, then a little Lawry's season salt, lots of fresh ground pepper, a touch of garlic salt and then soy sauce. Don't leave the soy sauce on for mor than a few minutes before grilling or it will get too salty.
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