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  • FIRST POST
    GClyde
    BBQ - using topside of beef instead of sirloin steaks
    • #1
    • 25th Jul 10, 6:29 PM
    BBQ - using topside of beef instead of sirloin steaks 25th Jul 10 at 6:29 PM
    Hi folks,

    Being in the thrifty mood, Instead of buying sirloin steaks for a family of 4, I got a joint of topside (6.48), cut into 10mm thick cuts......and used that instead

    Mmmmm.....they went down a treat

    Although the money that I saved went to buy an extra bottle of wine and a few more bottles of beer
    The money saving idea went a stray here a little, but I am working on it ....hehehe
Page 1
    • confused76
    • By confused76 25th Jul 10, 6:36 PM
    • 12,576 Posts
    • 26,552 Thanks
    confused76
    • #2
    • 25th Jul 10, 6:36 PM
    • #2
    • 25th Jul 10, 6:36 PM
    sounds lovely...can't beat a nice bit of steak!!


  • Lady_gaga
    • #3
    • 25th Jul 10, 6:38 PM
    • #3
    • 25th Jul 10, 6:38 PM
    fab idea, might try that next time the bbq is out (if we get some decent weather this summer that is!!!)
  • *SmallFry*
    • #4
    • 25th Jul 10, 6:44 PM
    • #4
    • 25th Jul 10, 6:44 PM
    Were they tender? I thought topside was a slow cook piece of beef.
    • payless
    • By payless 25th Jul 10, 6:57 PM
    • 6,578 Posts
    • 2,340 Thanks
    payless
    • #5
    • 25th Jul 10, 6:57 PM
    • #5
    • 25th Jul 10, 6:57 PM
    Not unusual for me to take a nice slice off the Sunday beef joint as a steak the night before - results vary
    Any posts on here are for information and discussion purposes only and shouldn't be seen as (financial) advice.
    • OnceUponADream
    • By OnceUponADream 25th Jul 10, 7:03 PM
    • 14,210 Posts
    • 386,990 Thanks
    OnceUponADream
    • #6
    • 25th Jul 10, 7:03 PM
    • #6
    • 25th Jul 10, 7:03 PM
    Sounds good.....especially the extra alcohol.
    I would slow cook them in the oven first and finish them on the barbie for flavour.
    The shinbone is a device for finding furniture in a dark room.

    Big thanks to all competition posters
  • MrSmartprice
    • #7
    • 25th Jul 10, 7:54 PM
    • #7
    • 25th Jul 10, 7:54 PM
    Topside is indeed normally roasted, but when cut into steaks (not too thick) it is ideal to fry or barbecue. It is a cut with little natural fat so is ideal. Too much fat dripping on the coals is a nuisance.

    Thick flank, an adjacent cut with lots of regional names, is also fine to barbecue. Just make sure you don't use silverside, another adjacent cut, unless you want to sole your boots with it!
  • GClyde
    • #8
    • 25th Jul 10, 7:56 PM
    • #8
    • 25th Jul 10, 7:56 PM
    Yes, the topside steaks were very tender.

    I've tried silverside too, but topside comes out better - he silverside was a bit tough
    • amistupid
    • By amistupid 25th Jul 10, 8:01 PM
    • 52,478 Posts
    • 166,886 Thanks
    amistupid
    • #9
    • 25th Jul 10, 8:01 PM
    • #9
    • 25th Jul 10, 8:01 PM
    You can buy topside steaks in Morrisons much cheaper than rump, but never tried them.
    In memory of Chris Hyde #867
  • GClyde
    What cheap, easy to make, homemade sauce would you use with your BBQ steaks?

    Are there any that could be made for less than a 1
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