What to serve your dad this Father's Day? There's an old-fashioned cut called top sirloin, also known as sirloin tip – and not to be confused with New York sirloin – that seems to have been bumped out of fashion by hangars and flat irons. But I genuinely love this steak for its meatiness and thickness, not to mention how inexpensive it is. It's easy to grill, and when cooked to medium rare has fabulous flavour. Barbecue it for 10 minutes per inch of thickness, turning once, and serve with the mushroom salsa shown here, roast fingerlings and his favourite green.