Comes from the sirloin section, which is on the back of the beef between the fore-rib and the rump.
The whole striploin, or sirloin, is a primal cut to be found beneath the back of the animal. It is located between the ribs and the fillet. In fact, that’s how it gets its name, which comes from the French ‘surloine’. meaning ‘below the loin’, as loin is the old name for the fillet.
The sirloin steak has great flavour and is suitable for grilling, pan-frying, griddling or cooking on a BBQ.
To cook a 2cm/3-4 in thich steak:
Rare: 2½ minutes each side
Medium Rare: 3-3½ minutes each side
Medium: 4 minutes each side
Well done: 6 minutes each side
Leave to rest for a couple of minutes before serving.
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|% Daily Value*|
|Total Fat 14 g||21%|
|Saturated fat 6 g||30%|
|Polyunsaturated fat 0.5 g|
|Monounsaturated fat 6 g|
|Cholesterol 92 mg||30%|
|Sodium 56 mg||2%|
|Potassium 336 mg||9%|
|Total Carbohydrate 0 g||0%|
|Dietary fiber 0 g||0%|
|Sugar 0 g|
|Protein 27 g||54%|
|Vitamin A||0%||Vitamin C||0%|
|Vitamin D||2%||Vitamin B-6||30%|