ground sirloin

I always had the same thing: ground sirloin steak.

An African street burger brings together a number of Ms. Tandia’s influences, the ground sirloin laced with herbes de Provence and topped by a piri-piri of uncompromising African bird’s-eye chiles.

Add the ground sirloin, garlic, cheese, a good pinch each of salt and pepper and the egg; use your clean hands to mix them all together until well incorporated.

“One of the recipes said the meat sauce was the key to a great eggplant Parmesan. So I started to experiment with meat sauces and mixing multiple meats: ground sirloin, Italian sausage — both mild and hot — and also bratwurst,” he says, adding that, in fact, the bratwurst is his secret to a great meat sauce.

In a 1982 recipe for The New York Times, Pierre Franey called for ground sirloin mixed with Gorgonzola cheese, flattened into patties and griddled in cast iron before a flaming in cognac — you can almost hear the opening bars of “Le Marseillaise” through the blue flames.