The Rodney Dangerfield of steak, the top sirloin does not get respect, IMO. Beef eaters who overlook this tasty cut of meat are missing out on a QPR delight.
Sure, it can be a little chewy. But it's nothing a sharp steak knife and a good set of teeth can't handle. Beside, I like my meat to have a little chew to it. The beefy flavor it delivers more than makes up for the challenge in texture. While the top sirloin is a bit more difficult to cut into steaks than a strip or a ribeye, a seasoned butcher can separate the muscles pretty cleanly, and the top block will yield an ample number of single muscle, seamless, center cut steaks. The other stuff left over can be put to good use in stews, or ground up for burgers.
When I see the differential on menus between top sirloin steaks, and their uptown cousins, I almost have to pounce on the more favorably valued top. Case in point - at the Hitching Post Restaurant, the top sirloin dinner is about 1/3 less than the NY. Don't even get me started on the filet.
For pure, unadulterated, steak eating pleasure, I'll take a rib steak every time. But if value is to be considered in the equation, then my vote goes to that underappreciated king of qpr, the top sirloin steak.
What about you?