Sirloin Steak
Varieties
Tri-tip steak comes from the bottom of the sirloin and has a robust flavor. This is the leanest part of the sirloin, so be careful not to overcook it.
Sirloin pin bone steak, cut from the front of the sirloin, contains the oval-shaped pin bone.
The sirloin flat bone steak contains parts of both the hip bone and the backbone.
The sirloin round bone cut contains less fat and bone than other sirloin steaks.
Sirloin wedge bone steak, which comes from the rear of the sirloin, contains a small, wedge-shaped bone.
Preparation, Uses, & Tips
Sirloin steak should be cooked by dry-heat methods. To prepare sirloin steak for broiling, grilling, or pan-broiling, trim external fat if desired. Use tongs to turn the steak as it cooks; a fork may pierce the meat and allow juice to escape.
Internal temperature for medium rare is 145°F (63°C), for medium 160°F (71°C). You can also judge the doneness of steak by pressing the meat with your finger. Very rare meat offers little resistance, medium rare is slightly springy, and medium is firm but still springy, whereas well-done is quite firm.
Broil
Preheat the broiling element, and place sirloin steak on a broiler pan 2 to 4 inches (5–10cm) from the heat source. Depending on the size, cook 8 to 10 minutes, turning once. Remove steak when it reaches desired degree of doneness.
Grill
Brush sirloin steak lightly with oil and place directly over heat source. Grill 6 to 8 minutes, depending on thickness of the steak. Turn once and remove the meat when it reaches desired degree of doneness.
Pan-broil
Heat the skillet on the stovetop until hot. Add oil or butter if desired. Place sirloin steak on the skillet and cook 13 to 15 minutes, turning once. Remove the steak when it reaches desired degree of doneness.
Storing
Store sirloin steak in its original packaging in the coldest part of the refrigerator, where it will keep for three to four days. It may be frozen in this packaging for up to two weeks. For longer freezing, wrap in heavy-duty aluminum foil, freezer paper, or freezer bags. Securely wrapped sirloin steak will keep six to twelve months in the freezer. Defrost in the refrigerator, allowing 12 to 24 hours, depending on the size and number of steaks. Cook as soon as possible after defrosting.
Nutrition Highlights
Top sirloin steak (fat trimmed to 1/4 inch [0.6cm], broiled), 3 oz. (85g)
- Calories: 166
- Protein: 26g
- Carbohydrate: 0g
- Total Fat: 6g
- Fiber: 0g
*Excellent Source of: Phosphorus (207.40mg), Selenium (27.97mcg), Vitamin B12 (2.42mcg), and Zinc (5.54mg)
*Good Source of: Iron (2.86mg), Potassium (342.55mg), Niacin (3.64mg), Riboflavin (0.25mg), and Vitamin B6 (0.38mg)