In American butchery, the sirloin steak (called the rump steak in British butchery) is cut from the sirloin, the subprimal posterior to the short loin fish, or any other sort of local cut of meat. A ...

Peel some flat cap mushrooms and brush them lightly with oil and season with a pinch of salt and pepper. Place on the barbecue or on a hot plate and cook until tender. Toast some bread rolls and serve ...

Picanha is a beef cut easily distinguished by the thick fat cap that covers the top. Though this is one of the favorite cuts in Brazilian steakhouses, its global popularity is fairly recent and ...

The herb baste is brushed over the steak while it cooks and then a little is drizzled over at serving time. This recipe uses rump cap steak. Ask your butcher to trim and portion your meat if you ...

The pichana steak might not always be available by name in the U.S., but we have some expert advice on how to order the cut ...