Sirloin comes from the mid-back of the cow, located between the fore rib, rump and flank. It’s a very popular choice in restaurants and pubs as it’s bursting with succulent beefiness. As a result, even strong sauces won’t overpower this cut of meat, so you can experiment with garlic, onions and chillies to your heart’s content.
Sirloin has relatively little marbling compared with most other cuts of beef, yet when cooked carefully it turns into a wonderfully thick, pink and juicy steak. It’s pretty lean and contains a lot of protein, not to mention a flavour profile that will get your taste buds dancing with every bite.
Serve with whatever you fancy the most, whether it’s garlic butter and French fries, chunky chips and green beans, cheesy baked asparagus or lemony herb couscous. You really can’t go wrong, as sirloin steak is always an absolute winner at lunch and dinner.
