About Grass-fed Sirloin Steak
The Sirloin steak is a popular cut from the rear end of the short loin. The meat is tender and can be very juicy and flavorful. Sirloin steaks are usually grilled and should be cooked medium-rare for the best eating results.
Cut from the deboned loin, the sirloin is tender and flavorful thanks to its fine grain and exterior of fat that runs along one side. It is an excellent grilling steak.
How to cook
Best cooking methods – pan fry, grill, stir fry
If pan frying or grilling, pat meat dry and season generously with salt and pepper before cooking. This will help ensure maximum caramelization. If using a marinade, drain and blot dry with a paper towel before adding to the heat.
After cooking, allow the sirloin to rest for at least 5 minutes before serving, to let the juices settle and fibers relax for the most tender result.
When the narrow outside fat is left on, the flavor and succulence of the sirloin is enhanced, but make sure this fat is cooked when grilling the steak to medium-rare.
If you have thinly sliced your sirloin for stir fry, coat with flour or a spice mixture before cooking to lock the 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.
Thinly sliced sirloin steak adds flavor and protein to tasty appetizers such as these Multi-seed Crackers with Horseradish and Creme Fraiche as well as salads like this Grass-fed Beef and Grain recipe. If you have any leftovers, Breakfast Burritos are a cinch to prepare on busy mornings.