Our friends at Two Rivers Specialty Meats have a passion for connecting meat eaters in BC to delicious local products like this top sirloin steak. Out of the various steaks from the sirloin primal cut, the top sirloin is the most prized cut from other "bottom" sirloin steaks because it's more tender. Other sirloin cuts tend to be better for roasting, while the top sirloin can be cooked on the grill or in a pan. It doesn't have the same marbling you'd expect from a ribeye steak or even a strip steak, making it the leanest steak of the three. 

COOKING TIP: This steak is tender enough to grill but is prone to drying out if you overcook it even a touch. Bringing your steak to room temperature before cooking it will help it heat up more evenly and be less likely to burn. You really don't want to go over an internal temperature of 135°F for this cut. Serve it with some creamy mashed potatoes with roasted garlic and you've got yourself a perfect pair.