Thick, juicy sirloin steak is practically a culinary legend in the United States. Sirloin is prepared so often because it is relatively inexpensive when compared to many other cuts of beef, such as t-bones or fillets. You can saute sirloin steaks or broil them, but for the most flavorful medium-rare sirloin, you must grill it.
For the most flavorful sirloin steak, choose one cut from the short loin. These steaks are more tender and juicy than sirloins cut from near the rump. Sirloins are often sold without any information on the label about where on the loin they were cut so don't be afraid to ask your butcher or meat counter clerk for advice. Look for a steak that has a light marbling of fat and a dark red color.
Sirloin steaks can be tough when they are grilled unless you marinate them first. The rich, meaty taste of sirloin goes well with a variety of marinades, such as a mixture of olive oil and soy sauce or even buttermilk or ranch seasoning. These marinades will tenderize the sirloin as well as add a subtle flavor. Place the steaks in a large plastic bag and pour in the marinade. Then refrigerate the steaks for at least four hours or overnight.
Take the bag with the steaks out of the refrigerator and allow them to come to room temperature. Warm sirloins will remain more tender and juicy during the grilling process than sirloins steaks that are put on the grill cold. Preheat the grill to medium-high or 400 degrees Fahrenheit. Rub the steaks with seasoning, if you are using any, and grill the steaks for four to five minutes on each side. When they are finished, the steaks should register 135 degrees Fahrenheit on an instant-read thermometer for medium-rare. However, the USDA notes that in order to prevent foodborne illness, you must cook steaks to at least 145 degrees F. A medium sirloin steak can be tender and juicy, and it is much safer for your family's health.
Sirloin steaks are very high in fat so keep in mind that the appropriate serving size for steak is just 3 oz. The typical restaurant portion of sirloin steak is 10 oz, but 10 oz. of sirloin contains 644 calories, 46 g of fat and 190 mg of cholesterol. Like other rich meats, sirloin steak is best enjoyed in moderation. Pair the sirloin steak with a crisp tossed salad topped with a light, creamy dressing and a plain baked potato for a healthier take on the typical steakhouse meal.
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- "Field Guide to Meat"; Aliza Green; 2005
- "The Illustrated Cook's Book of Ingredients"; DK Publishing; 2010
- "The Complete Idiot's Guide to Grilling"; Don Mauer; 2006
- "Joy of Cooking"; Irma von Starkloff Rombauer et al.; 1997
- "Carbs & Cadavers"; J.B. Stanley; 2006
Natalie Smith is a technical writing professor specializing in medical writing localization and food writing. Her work has been published in technical journals, on several prominent cooking and nutrition websites, as well as books and conference proceedings. Smith has won two international research awards for her scholarship in intercultural medical writing, and holds a PhD in technical communication and rhetoric.