Sirloin recipes
A prime cut of beef from the back, sold as roasting joints, either on or off the bone, and as sirloin steaks. Other terms for cuts from the sirloin include entrecĂŽte, contrefilet, T-bone, porterhouse, and fillet.
by Paul Merrett
You know your boat's come in when you've got a thick, juicy and perfectly grilled steak like this to look forward to.
More sirloin recipes
See all recipes using sirloin (57)
Buyer's guide
Look for a light marbling of fat throughout the meat.
Preparation
All sirloin cuts should be cooked quickly and over a high heat to maintain the tenderness and flavour so prized in these cuts.
