Petite beef sirloin is a great cut of meat, usually less expensive than the larger filet mignon cuts and it cooks up quite quickly. Photo by: AP photo/Matthew Mead
March 2, 2016 11:26:49 AM
Petite beef sirloin is a great cut of meat to get to know. It usually is less expensive than the larger filet mignon cuts -- sometimes significantly -- and it cooks up quite quickly. That's a lot to love!
The cut comes from the top sirloin, but these smaller pieces are flavorful and juicy, yet still lean. They usually are cut into 1 1/2- to 2 1/2-pound portions. Once you get them home, they can be left whole or cut into smaller -- but still substantial -- filets. And even though this cut of beef is fairly tender to start with, a few hours in a grapefruit juice-based marinade makes it even more so.
Red grapefruits usually have more sweetness than the yellow varieties, and that's underscored by the honey in this recipe. A bit of ginger and garlic provide some heat, and soy sauce gives it a lightly salty kick. The result is a recipe with a great balance of flavors, and that is extremely simple to throw together.
You can leave the filets in the marinade for up to eight hours, but no longer or the citrus in the marinade will tenderize the meat too much. Serve this with some rice or couscous and a salad or maybe some sauteed broccoli rabe.
GRAPEFRUIT PETITE SIRLOIN
Start to finish: 20 minutes, plus marinating
Juice of 1 ruby red grapefruit
2 tablespoons low-sodium soy sauce
2 tablespoons honey
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 1/2 pounds petite sirloin, cut into 6 pieces
1 tablespoon olive oil
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