Punished Steak

I like cheaper cuts of steak, not only because they are cheap but also their flavour. They tends to be richer so there are good with richer sauces than a striploin or a ribeye. Here is a top sirloin steak. Because if is tougher than the prime cuts, I pounded it to half of its thicken first then marinated it with pepper and Worcestershire Sauce briefly before searing it quickly. Because it was thinned out and its structure loosen, a brief sear and a few minutes of rest made it perfectly medium and tender. The sauce is just pan juice made with a little water and mustard. Add a couple potatoes worth of home fries and a pretty classic meal is done.