Christmas and New Year 2019 at Saunderson's
Sirloin is one of the most popular cuts of steak, providing a perfect balance between taste, tenderness and leanness. Cut from the large back muscle of the animal, its gentle marbling gives the meat a stronger taste than fillet steak – although crucially the meat is still very tender, making it a sure fire crowd-pleaser.
The steak is comparatively lean, containing less fat than cuts such as rib-eye. Sirloin steak pairs well with strong flavours and sauces, and so is perfect with onion or garlic. For the tastiest dish, ensure the meat is allowed to rest before serving, to help preserve the juices and to keep the steak mouth-wateringly succulent.
Choose the weight and quantity you want to buy
Cooking tipsFor best results we recommend cooking your Sirloin Steaks either in a very hot pan or under a grill.
Serve with grilled tomatoes, mushrooms, onion rings and don't forget hand cut chips.
Use the cooking times below as a guideline:
Rare – 3 ½ minutes each side.
Medium – 4 minutes each side.
Well done – 6 minutes each side.