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[hughver]

How many of you know what a Petite Sirloin is? I came across the packages below and at $3.31/lb., I thought that they would be a good inexpensive item to have in the freezer to pull out for a quick steak. Wrong, after some research, I found out that a Petite Sirloin is not just a small sirloin, but it’s another name for a tip steak. They would be quite chewy if just thawed and fried, grilled or smoked. I think that they are too lean for stew meat so I’m considering either marinating them over night or sous vide for 8-10 hours. Has anyone prepared these before and if so, what did you do with them?

[Bar-B-Lew]

Looks like it would be great for jerky

[hughver]

Looks like it would be great for jerky

Good idea, they are only about 3/4 - 1" thick but if I marinade and semi-freeze the meat ahead of time, it should be fine.

[bregent]

You could do a London broil with it - marinate in acid, grill, and then slice thin across the grain.  The original listed price on those is a joke - nobody should ever pay that.  But $3.31 is a great deal - don't know why they need to be so deceiving with their marketing.

[Bar-B-Lew]

You could do a London broil with it - marinate in acid, grill, and then slice thin across the grain.  The original listed price on those is a joke - nobody should ever pay that.  But $3.31 is a great deal - don't know why they need to be so deceiving with their marketing.

Agreed.  They are usually $2.50-$3.25 per # when on sale here with buy one get one free.

[hughver]

They are usually $2.50-$3.25 per # when on sale here with buy one get one free.

Look at the price today (sale ended yesterday). 

[MysticRhythms]

We have petites at my store.
Tried them, didn't care for them.
Don't take them any farther than medium rare of they are very chewy.
I've never thought about using them for jerky, that might be a good use for them.

[Darwin]

I cooked my first one to medium rare and i didn't care for it.  The rest were ground up for bolognese sauce.

[hughver]

I took half of them, ~4.75 lbs., and sliced them for jerky. Used LEM hickory jerky marinade mix for half of the sliced meat and a DYI Teriyaki mixture for the other half. I trimmed the other 4.75 lbs. and am marinating them in a red Miso, sake, sugar mixture for 24 hrs. I'll season, smoke and reverse sear a couple of these for tomorrow nights supper to see how they taste.

[Bentley]

I think they served this cut on the cruise, one of the toughest steaks I have ever encountered at medium rare, could not finish it so tough...

[hughver]

Phase one, DC at work.   

[yorkdude]

Looks good.
Have to ask, what did you do for the legs? Apparently you got sick of the spring legs?

[hughver]

Actually, the spring legs are still there. I simply took 4 PVC 2" pipe caps, drilled a hole in the center of each one screwed them inverted to the cart top in the same pattern as the spring legs and set the pit on top. The key is to place the pit on the cart such that the grease bucket can hang over the end. This is not an original idea, I copied it from a post on the old site.

Additionally, forgot to mention that since the PVC caps are slightly rounded, I put a large metal washer under each cap for stability. The cart is three shelf metal from Harbor Freight and the 2X6's are simply to increase height of the pit

[BigDave83]

Looks like a good use of the meat. who doesn't love some good jerky.

[yorkdude]

Actually, the spring legs are still there. I simply took 4 PVC 2" pipe caps, drilled a hole in the center of each one screwed them inverted to the cart top in the same pattern as the spring legs and set the pit on top. The key is to place the pit on the cart such that the grease bucket can hang over the end. This is not an original idea, I copied it from a post on the old site.

I will have to do that, I don't have a cart yet for mine but that is my intent. That is a great idea.