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| Ingredients | How to cook sirloin steak

How to cook sirloin steak

A very popular steak cut from the rear end of the short loin. The meat is tender and can be very juicy and flavourful. Sirloin steaks are usually grilled and for best results should not be overcooked.

The cut

Cut from the boned loin, the tender sirloin has a fine grain and an exterior of fat along one side. It is an excellent grilling steak.

How to cook

Best cooking methods – Pan Fry, BBQ, Stir Fry

When the narrow outside fat is left on, this enhances the flavour and succulence of the sirloin. When grilling to medium-rare ensure the fat is cooked. When pan frying, pat meat dry before cooking.

When meat is wet it does not brown well. If you have used a marinade, drain and blot dry with a paper towel.

If you have thinly sliced your sirloin for stir-fry, coat with flour or spice mixture to keep moisture in and protect the beef. Allow space around the steaks in the pan as overcrowding can reduce the temperature and slow down cooking. Sear over a medium-high heat turning only once. Allow the sirloin to rest before serving, roughly one minute per 100g to allow juices to settle and fibres to relax for the most tender result.

Nutritional information

Nutritional information

Summary:
  • Good source of Protein
  • Good source of Vitamin B12, Zinc, and Vitamin B3
  • Good source of Iron, Potassium, Phosphorus, Vitamin B6
  • Low Sodium
Nutrient Composition:

Sirloin, Lean, Fast-Fried (per 100g)

  • Energy: 907kJ
  • Energy: 217kcal
  • Protein: 28.5g
  • Total Fat: 11.4g
  • Saturated Fat: 4.0g
  • Polyunsaturated Fat: 0.34g
  • Omega 3: 0.05g
  • Monounsaturated Fat: 4.7g
  • Cholesterol: 70.2mg
  • Sodium: 55mg
  • Iron: 1.9mg
  • Zinc: 3.4mg
  • Vitamin B12: 0.94ug
  • Vitamin D3: 0.33ug
  • 25-OH Vitamin D3: 0.16ug
  • Selenium: 4.0ug

Consider nutrition information of other ingredients added while cooking.

Source: www.foodcomposition.co.nz/search/food/M1084/full-alphabetical

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