Best to buy
Look for sirloin steaks that are firm to the touch and have a clear, red color. Make sure to
buy it on or before the “sell by” date on the package (the last day it should be
offered for sale).
Store it safely
Refrigerate sirloin steak in its original packaging for up to four days or freeze for up to
two weeks.
Tasty tip
Sirloin steak should be cooked by dry-heat methods—try broiling, grilling, or
pan-broiling—to a tender medium 160°F (71°C).
Quick & easy recipe
Brush sirloin steak lightly with oil and grill 6 to 8 minutes.
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.
Buying and storing tips
Look for sirloin steaks with clear, red color. Beef normally is purplish-red, but when
exposed to oxygen it takes on a cherry-red hue known as the “bloom.” While the
exterior is bright red, the interior of the meat will retain the darker color. Vacuum-packed
sirloin steak also shows this purplish color.
Packaged sirloin steak should be cold and the packaging free of punctures or tears;
vacuum-packed steak should have its seal intact. The beef should be firm to the touch. Check
the label for the “sell-by” date and make sure to buy it before or on that
date.
Store sirloin steak in its original packaging in the coldest part of the refrigerator,
where it will keep for 3 to 4 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 6 to 12 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.
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.
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)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered dietitians and food experts. Consult
your doctor, practitioner, and/or pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
Information expires September 2008.
