I moved to Australia recently, and have been trying to make the Steakhouse Kebabs (https://www.seriouseats.com/steakhouse-kebabs-recipe). Unfortunately many of the steak cuts here are named differently so I’m having trouble figuring out which one to buy.
All of the ones at Aldi and Woolworths seem far too thin. I did rump steak yesterday, I knew it wouldn’t be great but looked thick enough, but it ended up basically being two thin pieces packaged on top of each other. There’s a butcher by me so I’ll try them next but would be nice to have a good idea going in what to ask for.
Any ideas?
by ifoundgodot
5 Comments
When I was over in the UK and wanted to grill some tri-tip, I took a picture like this into a local butchers and they made sure I got it – [https://www.omahasteaks.com/blog/wp-content/uploads/2020/10/how-the-butcher-cuts-tri-tip-steaks.jpg](https://www.omahasteaks.com/blog/wp-content/uploads/2020/10/how-the-butcher-cuts-tri-tip-steaks.jpg)
I’d hazard a guess you need to ask for hanger or skirt. I vaguely remember from my UK days that hanger can be hard to get hold of because restaurants love it, but it should work great for that recipe.
[https://truorganicbeef.com/blogs/beef-wiki/australian-beef-vs-u-s-beef-15-differences](https://truorganicbeef.com/blogs/beef-wiki/australian-beef-vs-u-s-beef-15-differences#:~:text=Here%20in%20the%20US%2C%20%E2%80%9Cround,)
Seems you’re looking for Strip Steaks.
It’s not an Australia problem. “Sirloin tips” is a term–and maybe even a cut–that doesn’t exist outside of New England. It is no end of frustration to me.
So the cut in the recipe is “sirloin tips” which is kind of a nebulous term to begin with. In some places it’s cubed top round, which in Australia would be called topside. This will make OK kebabs if marinated, but wouldn’t be my first choice.
That said rump was a good instinct, as most rump cuts in Australia are the same as what we would call sirloin in the US. I suspect you’re looking for rump flap, which is popular for kebabs on the east coast in the US under the name “steak tips,” sirloin tips, sirloin flap, or bavette. It’s a great cut of meat with a thick grain that looks like a really big skirt steak.
Rump cap, which in the US is coulotte / sirloin cap / picaña depending on how it’s cut and who you ask, is also a good option for kebabs and the one I use the most.
You also could ask your butcher what a good cut for kebabs is. They’re very popular in Australia, so I’m sure they have good recommendations. Just let them know you’re not looking for something expensive like tenderloin.
I know this sounds crazy, but _keep your steak and veggies on diff skewers_ Heck keep your skewers limited to one veg.
This is my one hill I’d die on.