As with any steak, let the meat rest before slicing thinly and topping with a rainbow of onions and bell peppers. Not all bits of the bottom sirloin are relegated to ground beef status. California ...
This only leaves the question: What are the best cuts of steak? Do you go for a melt-in-your-mouth filet mignon, or a hunk of ribeye that would draw the envy of your caveman ancestors? Or perhaps ...