Quote:
Originally Posted by Easy 6
Sirloin cuts are going to be somewhat dry and tough without some kind of 24 hour tenderizing marinade... go with the very thinly sliced stir fry IMO
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So I looked up some recipes, and most of them are just roasts.
Did find a couple slow cooker recipes, and one “steak tips in butter garlic sauce” recipe I think I’m going to modify.
But about half of it is going to be a roast that I’ll use for making Sammies.