grilled top sirloin steak with 2 red cheese enchiladas
A steak (from Old Norse steik, “roast”) is generally a cut of meat or fish cut perpendicular to the muscle fibers, or of fish cut perpendicular to the spine. Meat steaks are usually grilled, pan-fried, or broiled, while fish steaks may also be baked.
The sirloin steak is a steak cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut.
The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as “sirloin steak.” The bottom sirloin in turn connects to the sirloin tip roast.
This mexican recipe for serving and preparing steak was originally created in Tampico, by a certain Club owner in the fifties, but although not everybody agrees on exactly where the recipe came from, this mexican recipe has become one of the most representative dishes of Mexican cuisine internationally.
An enchilada is a corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables, seafood or combinations.
Example of steak tampiquena at La Casita Gastown:
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