Meat · Beef

Beef sirloin steak

Sirloin and similar tender steaks for quick, hot cooking: grilled, pan-seared or sliced for stir-fries.

Also called: sirloin, steak, rump steak

A kind of beef

What it is

Sirloin steak comes from the back of the animal, between the ribs and the rump. It is tender with a band of fat on one edge and good beefy flavour, leaner than rib-eye and chewier than fillet. Rump steak is similar but firmer. Naming differs: British sirloin is roughly American strip steak.

How it’s used

Grilled or pan-seared steaks
Sliced thinly for stir-fries, bulgogi and fajitas
Steak salads and sandwiches
Kebabs and skewers
Steak frites

Characteristics

Taste: Beefy and savoury.
Texture: Tender with a slight chew.
When cooked: Cook hot and fast; rest a few minutes before slicing across the grain. Bring to cool room temperature and pat dry for a better sear.
Sold as: fresh, frozen
Cooking uses: Commonly cooked, Suitable for frying, Suitable for grilling
Common in: American, Argentine, British, French, Korean, Brazilian, Australian

Storage

Refrigerated. Keep sealed on the bottom shelf of the fridge and cook by the date, or freeze.

Diet, allergens and safety

No major allergens in typical versions.

Vegetarian
Vegan
Dairy-free
Egg-free
Gluten-free
Nut-free
Soy-free
Caffeine-free

Food-safety guidance for whole cuts of beef, lamb, veal and pork is 63 °C (145 °F) in the centre followed by a 3-minute rest; slow-cooked cuts are taken far higher for tenderness.
Steaks are often served rarer because contamination is mainly on the surface of intact whole cuts; this does not apply to minced, rolled or mechanically tenderised meat.
Store raw meat sealed on the bottom shelf of the fridge and keep separate boards for raw meat and ready-to-eat food.