This category has the most variation in it. Round and sirloin steaks are lean cuts without a lot of marbling, so you have to be careful not to overcook them. I’ve read that you’re not supposed to grill them, but I have with much success. They won’t be as juicy as a grilling steak but using a marinade helps. I also like to use them in fajitas or a stir fry.
Cuts include: sirloin, flank skirt, round