Top Sirloin Steak

This lean, flavorful cut of meat is also known as boneless top sirloin steak, top sirloin butt steak- boneless, top sirloin center-cut steak, and top sirloin steak boneless cap off. This steak gets its name from its anatomical location on the “top” (dorsal) of the sirloin and can be cooked by grilling, skillet cooking, stir-fry, skillet to oven, broiling or sous vide, as a steak or cut into kabobs.

Beef & Smoked Mozzarella Stuffed Focaccia with Pesto


1 pound beef Top Sirloin Steak boneless or Top Round Steak, cut 3/4 to 1 inch thick or Flank Steak

1/4 cup prepared basil pesto sauce, divided

1 loaf (8 to 10 ounces) focaccia bread, cut horizontally in half

4 ounces smoked mozzarella or provolone cheese, sliced 1/8 to 1/4 inch thick

1 medium plum tomato, cut into 1/4-inch thick slices


Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 2 tablespoons of pesto and beef in a medium bowl. Cover and marinate in the refrigerator for 30 minutes to 2 hours.

Heat oven to 350°F. Remove some bread from the center of the cut sides of the loaf if very thick, creating a pocket. Spread remaining 2 tablespoons of pesto evenly over cut sides of bread; top each half evenly with cheese. Place on a metal baking sheet. Bake in a 350°F oven for 8 to 10 minutes or until heated through and the cheese melts.

Meanwhile, heat a large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until the outside surface of beef is no longer pink. (Do not overcook.) Remove from the skillet. Repeat with remaining beef.

Using a slotted spoon, place beef over bottom half of bread; top with tomatoes. Close sandwich, pressing together slightly. Cut into 4 wedges.