"Recipes are meant to be shared"...Ann Thibeault

Saturday, May 11, 2013

Sterling Silver - Top Sirloin Cap

This cut - Top Sirloin Cap is new to me.
It is the "cap" off the top of the sirloin.
 I can't believe I've never cooked it before.
Full of flavour and very tender (Unless over cooked).

This was "Sterling Silver Beef"  
AAA Albert beef that has been aged at least 21 days.

The roast was presalted Thursday night, wrapped in plastic and refrigerated.

Uncovered Friday night and left to air dry.

The roast/steak was rubbed with fresh garlic, (grated on microplane)
and coated with lots of fresh ground black pepper.

Grilled over high heat to start, and then finished
over indirect heat.

Sides of potatoes, zucchini, peppers and tomato were also cooked on the grill.

The vegetables were tossed with olive oil, garlic, salt, pepper and oregano.


  1. It sounds delicious - looks wonderful. This is a cut that I've never purchased, but it definitely sounds worth a try.

  2. That is beautiful. I haven't heard of this cut either. Must investigate. Looks great on your cutting board as well!!

  3. The steak looks perfect and the presentation looks delicious. I have not heard of this cut either, so I'll have to look it up.

  4. I have not had this cut of beef either but now it is on my radar.


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