Beef Sirloin

Name: Beef sirloin — a flavourful, moderately tender, leaner cut from the rear back of the cow, sold as sirloin steak, top sirloin or sirloin roast. In Britain, sirloin is cut from the loin, and in North America, the sirloin is a separate section behind the short loin.

Description

Sirloin sits between the tender loin and the tougher round, so it is a balance of tenderness, flavour and price. It has less marbling than ribeye, but a good beef flavour, and is a popular everyday steak, as well as the cut used for kebabs, stir-fries and roast beef.

A British sirloin steak often comes with a strip of fat along the edge, which adds flavour as it renders. Cuts vary by country, and the sirloin in one place may be a different cut in another, so asking the butcher is useful.

Main nutrition value

Beef is a rich source of high-quality protein, highly absorbable haem iron, zinc, vitamin B12, selenium and niacin, with the amount of fat varying by cut. Sirloin is a moderately lean cut, with less saturated fat than ribeye.

How best to be consumed

Sirloin is cooked quickly, and is best not overcooked.

1. Season with salt, and sear in a hot pan or grill for 3 to 5 minutes per side, to medium-rare at 54 to 57°C.
2. Cut into strips for stir-fries, fajitas and kebabs, or roast whole for a roast beef dinner.
3. Let cooked meat rest for 3 to 5 minutes before slicing, so it stays juicy.
4. Marinate a lean top sirloin to keep it tender and add flavour.
5. Slice thinly across the grain.

Overconsumption could cause…

Sirloin is healthy in moderation.

1. Higher risk of bowel (colorectal) cancer with regular high intake of red meat, which the World Health Organization's cancer agency classifies as probably carcinogenic, so many health bodies advise keeping red meat to about 350 to 500 g (cooked weight) a week.
2. Harmful compounds (heterocyclic amines and polycyclic aromatic hydrocarbons) formed when meat is charred or cooked at very high heat over flames, so avoid burning it, marinate first, and cook gently.
3. Iron overload in people with haemochromatosis, an inherited condition, since the haem iron in red meat and offal is well absorbed.
4. Raised LDL cholesterol and heart disease risk from the saturated fat in fattier cuts, skin and processed products, so choose lean cuts and trim visible fat.

GroupsBeefMammals (red meat)High proteinLow sodiumRich in zincFresh

Related foodsBeef FilletBeef TenderloinVealBeef ShankBeef Flank SteakCorned Beef

Wikipedia — Sirloin steak, used for origin, naming and history: https://en.wikipedia.org/wiki/Sirloin_steak