This steak is cut from the tail of the sirloin. It can either be cut into steaks or left as a roast. Both are great on a grill and the prep is the same for both. It is known for its juiciness and flavor, not necessarily tenderness. Season with your favorite seasonings or marinade and then grill.

For steaks on a hot grill cook four minutes on one side then give it a quarter turn and cook another four minutes on the same side. This will give you your criss cross grill marks.

Then flip it for another four minutes for a rare – medium rare.

Let stand for five minutes to allow juices to set.

For a roast cook on the grill or in the oven. Cook the roast to an interior temperature of 120 degrees for a rare. Pull off and let stand for about 10 minutes to allow the juices to set.