Petite beef sirloin is a great cut of meat to get to know. It usually is less expensive than the larger filet mignon cuts — sometimes significantly — and it cooks up quite quickly. That's a lot to love!
The cut comes from the top sirloin, but these smaller pieces are flavorful and juicy, yet still lean. They usually are cut into 1 1/2- to 2 1/2-pound portions. Once you get them home, they can be left whole or cut into smaller — but still substantial — filets. And even though this cut of beef is fairly tender to start with, a few hours in a grapefruit juice-based marinade makes it even more so.
Red grapefruits usually have more sweetness than the yellow varieties, and that's underscored by the honey in this recipe. A bit of ginger and garlic provide some heat, and soy sauce gives it a lightly salty kick. The result is a recipe with a great balance of flavors, and that is extremely simple to throw together.
To read the rest of the story, please go to: Associated Press
