🥩 Sirloin Steak
Sirloin steak is a cut of beef from the rear back portion of the cow, known for its lean texture, beefy flavor, and tenderness (though slightly less tender than ribeye). It’s popular for grilling, pan-searing, or broiling.
🧾 Main Ingredients
- Sirloin beef steak (top sirloin is preferred for tenderness)
- Salt and pepper for seasoning
- Optional: olive oil, garlic, rosemary, or butter
👩🍳 How to Cook
- Bring steak to room temperature before cooking.
- Season generously with salt and pepper.
- Cook method options:
- Grill: 4–6 minutes per side for medium-rare (depending on thickness).
- Pan-sear: Sear in hot skillet with oil for 3–5 minutes per side, finish with butter and herbs.
- Broil: Broil 4–6 inches from heat source for 4–6 minutes per side.
- Rest steak: Let rest for 5–10 minutes before slicing to retain juices.
🍽️ Serving Ideas
- Serve with mashed potatoes, roasted vegetables, or salad
- Slice thinly for steak sandwiches or fajitas
- Top with compound butter, chimichurri, or sautéed mushrooms
⚖️ Nutritional Info (per 100 g of cooked sirloin steak)
- Calories: ~210 kcal
- Protein: 27 g
- Fat: 12 g
- Iron: ~2.6 mg
- B Vitamins: B12, niacin, B6
✅ Tip:
Use a meat thermometer for perfect doneness:
- Rare: 50°C (120°F)
- Medium-rare: 55°C (130°F)
- Medium: 60°C (140°F)
- Well-done: 70°C (160°F)
I can also provide a step-by-step guide for a juicy, perfectly grilled sirloin steak if you want.
