I love top sirloin. It's also very versatile. If you like using better meats you can even grind it (wonderful burgers, meatballs, meatloaf), chunk it up for stew shape things that are quick cooked (don't overcook or dry it out), strips for stir fry, etc.

As a hunk, you can just broil it, rest and slice.

ETA--sorry, I missed the no oven the first time as the reason for the appliance list. I wouldn't put it in a roaster or an instantpot. That's basically baking it or making a kind of pot roast. Sirloin doesn't want to be braised or baked (roasted). That's why I said quick cooked stew type. I do that with sirloin tips, but you can do it with chunks of sirloin (I have). Get a good sear on the pieces, remove from heat, cook the vegetables/sauce, add back the meat just to meld flavors and get the amount of cookedness you like. If you're a fan of less cooked meat, given the sear, just put it back long enough to warm up, or start with the veg, sear the meat pieces in a different pan when they're almost done and combine.

An air fryer is supposed to be a high velocity convection oven. I don't know if that would be good for a big hunk of sirloin, or if it would dry it out. If you can an a broil-like crust on it, without drying the interior, that might be good. If so, brushing with a little barbecue sauce for the last five minutes is great. But someone else will have to say if the air fryer will work.

You can do it in the skillet like a great big steak, but getting the doneness right might be hard. You don't have sous vide? Because that would be the easiest. Choose your finish temperature, sous vide, and give it a good sear either before or after.

If the toaster oven is big enough, and has a broiler, and you don't mind cleaning up the spatter, it could be your best choice.

Real Top Sirloin? Not top round?

In my area, a 2.25 lb top sirloin steak would be about 2-3 inches thick, with fat.

Based on your appliances, Instant Pot, cooking it as a roast.

Could you pan fry it in the skillet?

I just did that the other day with some tenderloin. Salt & pepper and butter on very high heat.

I love a steak salad - just a nice green salad with the addition of leftover sliced steak and parmesan cheese.

Cut into 2 or 3 smaller steaks and use the broiler. medium rare. If it's a good cut of sirloin treat it as regular steak. If it's no marinate first. Cut into strips for beef stroganoff and use the electric skillet. Cut, pound with a meat tenderizer and make chicken fried steak.

Re Instant Pot, I have eaten prime rib cooked in an instant pot (on a boat) I think it would work on a true top sirloin.

As stated as above cut some of it into steaks including very thin steaks or strips. Take part and cut it up into various sized cubes. Use large ones for things like stroganoff, stews or curries. Medium or small sized ones for soups.

I used to have this problem when I went to college and lived in an apartment. One of the stores on Monday would put their grill meats on sale for half price or less. By cutting them up and adding them to things after I had a steak or two I had enough meat for the rest of the week.

#1) Make stuffing, roll the steak around it. #2) Swiss steak w/ slices of bell pepper #3) Beef tips over rice or Bourguignon #4) Korean Beef Bowl #5) Teriyaki Beef Stir-fry #6) Chicken fried steak #7) Philadelphia steak sandwich

I get this cut quite often and repurpose it by cutting smaller, steak like pieces of meat. Cut across the grain and treat the individual pieces just as you would a steak. Sirloin is very tasty and rarely tough but if you think it might be on the tough side...pound each piece a few times with a mallet. I, normally, get at least 4 steak sized pieces from a 2.5 lb piece. Pan fried [I don't own a B-B-Q] to medium rare or medium...it's delish. And when you figure out the cost of each steak...you should have a big smile.

Maifleur and I seemed to have the same idea and posted at the same time. 😊

Jim, prime rib likes being roasted (baked).

Wow! Great ideas! I didn’t think about cutting into smaller pieces — strips, cubes, slices, etc. and quick searing. I guess I just saw a big slab of meat that needed to be cooked in one piece. Thanks! I can do those and will enjoy them.

By all means treat a steak like a steak. Braising/steaming it (as in an Instapot or slow cooker) is sacrilege.

Broil, pan fry, grill, bbq, cut in to pieces and sear. Don't overcook. Good luck.

Season and brown it on all sides. Put in slow cooker with a thin sliced onion, 4 cloves chopped garlic, and one cup of wine. Cook medium about 6 hours.

I buy this cut for London broil. It's not what I'd call 'steak' like a NY cut or rib-eye or (even more tender) tenderloin. Or, cut it up for different uses.

Agree this is a quick-cook cut of meat best for pan-searing or grilling vs braising. I just picked up some top sirloin this morning to make stroganoff tonight. The meat just gets a quick sear.

I know you mentioned no oven or grill. If the cut you have is thick enough, you can also use it to broil kebabs in cooler weather. Skewer it with whatever veggies you like...cooking time won't take long.

I like to use sirloin for orange beef, beef n' broccoli or Korean beef.

Was also going to suggest kebobs.

Beef n Broccoli

Pepper steak

Stroganoff

How many are you cooking for? Sounds like just one, so yes first divide and freeze the rest for another time.

Now I'm hungry for marinated kabobs!

Well, I cooked 1/4 of the steak for dinner tonight. I took note of everyone’s suggestions. Unfortunately, I had an ant attack in the kitchen late in the afternoon. Once I got that taken care of, I wasn’t in much of a mood to do anything particularly creative.

I ended up cutting the portion into thick strips. Patted them dry with paper towels and seared them in a hot pan. Added a sprinkling or salt, and that was dinner. Actually, it was very good. I enjoyed the meat. A bit chewy but very flavorful. I’ve still got 3 portions left, so possibly tomorrow evening I can be a bit more inventive. Thanks for the good suggestions.

ya know, I'm going to keep reading this thread title, and it's gonna become subliminal next time I go to the meat department.

'Anything else?"

Oh, yeah ...