About the Cut: Top sirloin (also called the Strip) is a cut of beef from the primal loin or sub primal sirloin. Top sirloin steaks differ from ordinary sirloin steaks. Though not as tender as cuts from the tenderloin, the top loin steak can be a great combination of the flavour of a rib-eye steak and the tenderness of a filet mignon.
Cooking Suggestion: Because of the balance of tenderness and flavour, this steak can be cooking virtually any way you want as long as it is hot and fast. Great grilled, this steak is also perfect for the pan, as in a very hot cast iron pan. Salt well, and season lightly since a good version of this steak needs very little help.
Do not spread the charcoal under the entire grill/grate, but best only on one half of the grill. This method is called indirect grilling and allows you to grill the steak in indirect heat. That way, Bigger and thicker pieces of meat are cooked through completely without burning.
Which Part of the Cow is it? A beef tenderloin, known as fillet in Kenya and filet in France, is cut from the loin of beef. This makes for incredibly tender meat, but without that big, beefy flavour.
Cooking Suggestion: Roast Whole in an oven or cut into thick steaks, pan fry or char grill. We don’t recommend cooking tenderloin anywhere above medium. Without any fat to lubricate the meat, it becomes quite dry and almost chalky tasting.
Order Roast Beef Pitas now from Kinywaji.com and pay via MPESA, Credit Card and other Mobile Money Platforms. We deliver to your doorstep. These Greek Style Roast Beef pita pockets are filled with Roast Beef, lettuce/spinach, tomatoes, olives, veg pepper, cucumber, onions and our special Kinywaji.com creamy sauce.
Size of Each Pita: Half Moon in shape with average diameter of 15 cm (6 inches).