Know what’s on your plate
Beef sirloin
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 211 kcal —
- Protein 20 g 40%
- Carbohydrate 0 g 0%
- Fat 15 g 19%
- Saturated fat 5.6 g 28%
- Fibre 0 g 0%
- Sugars 0 g —
- Sodium 46.2 mg 2%
- Cholesterol 56.7 mg 19%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 4.2 µg 0%
- Vitamin C 0 mg 0%
- Vitamin D 1.1 µg 5%
- Vitamin E 0.44 mg 3%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.03 mg 3%
- Riboflavin (B2) 0.18 mg 14%
- Niacin (B3) 5.3 mg 33%
- Pantothenic acid (B5) 3 mg 59%
- Vitamin B6 0.21 mg 12%
- Biotin (B7) 2.5 µg 8%
- Folate (B9) 10.6 µg 3%
- Vitamin B12 1.1 µg 47%
- Choline 83.2 mg 15%
Minerals
- Calcium 7.4 mg 1%
- Iron 1.5 mg 8%
- Magnesium 19 mg 5%
- Phosphorus 168 mg 13%
- Potassium 305 mg 6%
- Zinc 3 mg 27%
- Copper 0.03 mg 4%
- Manganese 0 mg 0%
- Selenium 9.3 µg 17%
- Iodine 1 µg 1%
Similar foods
- Beef sirloin steakraw152 kcal / 100 g
- Fried beef sirloinfor roasting, sirloin, fried without fat, oven146 kcal / 100 g
- Beef tenderloinnew zealand, imported, separable lean only, raw140 kcal / 100 g
- Veal sirloinraw, with separable fat109 kcal / 100 g
- Beef striploinraw118 kcal / 100 g
- Pork sirloinraw130 kcal / 100 g
- Tenderloin steakloin, lean and fat, 0mm (0) trim, raw163 kcal / 100 g
- Tenderloin roastloin, lean, raw141 kcal / 100 g
- Top loinseparable lean and fat, trimmed to 1/8" fat, select, raw224 kcal / 100 g
- Sirloin beefhindquarter, separable lean & fat, fast-fried299 kcal / 100 g
Questions about Beef sirloin
How do you cook beef sirloin steak in a frying pan?
Pat it dry, season it and sear it in a very hot, lightly oiled pan for about 2–3 minutes per side for a steak around 2.5 cm thick, turning once. Rest it for 5 minutes before slicing across the grain; use a meat thermometer if you need to check it has reached a safe temperature.
How do you choose a tender piece of beef sirloin?
Look for meat with a fresh, even colour and fine streaks of fat running through it; this marbling helps keep the steak juicy. A steak of even thickness is easier to cook consistently than one that tapers sharply at one end.
How long can you keep beef sirloin in the fridge?
Keep raw beef sirloin covered on the lowest shelf and cook it within 3–5 days, or freeze it sooner for longer storage. Refrigerate cooked beef within 2 hours and use it within 3–4 days.
What dishes can you make with beef sirloin?
Use it for steak and chips, steak sandwiches or a quick stir-fry. For a stir-fry, slice the beef thinly across the grain and cook it in a very hot wok in small batches so it browns rather than steams.
What can you use instead of beef sirloin?
Beef striploin or beef loin steak works well when you want another quick-cooking steak. For a leaner, usually more tender cut, choose beef tenderloin, but its flavour is milder.
Is beef sirloin fattier than beef tenderloin?
Yes: beef sirloin has 15 g of fat per 100 g, compared with 5.61 g in beef tenderloin. Tenderloin is also a little lower in energy, at 137 kcal per 100 g compared with 211 kcal.
Why can beef sirloin turn out tough?
Overcooking can dry it out, while slicing with the grain leaves the muscle fibres long and chewy. Rest the steak briefly after cooking, then cut thin slices across the visible fibres.
Source: Frida (Denmark) 1082 · per 100 g · carbohydrate per EU label, fibre excluded
