02-03-2007, 11:24 AM
Hi Venus
The striploin is what we commonly know as Sirloin.
If you're planning on roasting it - there is a huge amount of fun you can have with it.
Depending on the size of the family coming over (you normally work on 250-300g raw weight per adult) you might want to do individual portions of steak?
In the recipe section there is one for Sirloin Strindberg which is wonderful. It allows you to cook 'to order' ie Well done/ Med Rare/ etc.. and normally would impress the hell out of anyone when you offer that domestically
Jamjar is allergic to Bell Pepper or black/ white pepper?
A little more feedback please.. and then we'll delve into your recipe suggestions
The striploin is what we commonly know as Sirloin.
If you're planning on roasting it - there is a huge amount of fun you can have with it.
Depending on the size of the family coming over (you normally work on 250-300g raw weight per adult) you might want to do individual portions of steak?
In the recipe section there is one for Sirloin Strindberg which is wonderful. It allows you to cook 'to order' ie Well done/ Med Rare/ etc.. and normally would impress the hell out of anyone when you offer that domestically
Jamjar is allergic to Bell Pepper or black/ white pepper?
A little more feedback please.. and then we'll delve into your recipe suggestions