National Cattlemen’s Beef Association
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, and 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.
Nutritional Highlights
Top sirloin steak (fat trimmed to 1/4 inch [0.6cm], broiled), 3oz. (85.05g)
Calories: 219.3
Protein: 23.6g
Carbohydrate: 0.0g
Total Fat: 13.0g
Fiber: 0.0g
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
