How to Make 3 Dishes Out of a Top Sirloin Cap Steak

I was going thru my freezer and found this 4 lb. steak that needed to be eaten. We are only 2 so I made it into 3 different dishes, that can be frozen again after they are cooked.

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How to Make 3 Dishes Out of a Top Sirloin Cap Steak Recipe
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Ingredients
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1
In Denmark this is called a coulotte steak, and a very popular cut, but not that easy to carve. See later pages why.

In Denmark this is called a coulotte steak, and a very popular cut, but not that easy to carve. See later pages why.

2
On the back of the steak there are some tendons that needs to be cut off.

On the back of the steak there are some tendons that needs to be cut off.

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3
First layer of tendons almost gone.

First layer of tendons almost gone.

4
All tendons gone, and the cutoffs are going to make two dogs very happy tonight.

All tendons gone, and the cutoffs are going to make two dogs very happy tonight.

5
The fibres in the steak runs in two different directions. At the tip, in front of my finger, they run lengthwise. Behind my finger the fibres runs across the steak.

The fibres in the steak runs in two different directions. At the tip, in front of my finger, they run lengthwise. Behind my finger the fibres runs across the steak.

6
When you carve the steak after it has been prepared, you start by cutting across the fibres at the tip of the steak.

When you carve the steak after it has been prepared, you start by cutting across the fibres at the tip of the steak.

7
The rest of the steak is cut from the side, so you cut across the fibres.

The rest of the steak is cut from the side, so you cut across the fibres.

8
The steak cut into three parts. The tip is going to be mince, the middle is going in the oven, the top is going to be cubed and made in to a stew in the slow cooker.

The steak cut into three parts. The tip is going to be mince, the middle is going in the oven, the top is going to be cubed and made in to a stew in the slow cooker.

9
Mincing

Mincing

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Three dishes starting to take shape. The minced meat is going to become a sauce bolognese. You can all make that so I'm not going to make a guide on that.

Three dishes starting to take shape. The minced meat is going to become a sauce bolognese. You can all make that so I'm not going to make a guide on that.

11
I'll make a guide on this stew

I'll make a guide on this stew

12
Cut the fat off or leave in on, up to you, but the meat is quit lean, so the fat will as it melts baste the meat. Cut the fat with a sharp knife, don't cut into the meat.

Cut the fat off or leave in on, up to you, but the meat is quit lean, so the fat will as it melts baste the meat. Cut the fat with a sharp knife, don't cut into the meat.

13
I used my dry rub on the roast. I'll make a guide on this dish too.

I used my dry rub on the roast. I'll make a guide on this dish too.

Ingredients

4 Pounds Sirloin cap steak 
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