Know what’s on your plate
Sirloin steak
Calories & nutrition facts
restaurant, family style
Nutrition facts
Per 100 g% DV- Calories 195 kcal —
- Protein 30 g 60%
- Carbohydrate 0 g 0%
- Fat 8.5 g 11%
- Saturated fat 3.1 g 16%
- Sugars 0.6 g —
- Sodium 339 mg 15%
- Cholesterol 87 mg 29%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 8 µg 1%
- Vitamin E 0.53 mg 4%
- Thiamin (B1) 0.08 mg 6%
- Riboflavin (B2) 0.35 mg 27%
- Niacin (B3) 5.7 mg 36%
- Pantothenic acid (B5) 0.59 mg 12%
- Vitamin B6 0.67 mg 39%
- Vitamin B12 2.5 µg 106%
Minerals
- Calcium 10 mg 1%
- Iron 2.6 mg 14%
- Magnesium 27 mg 6%
- Phosphorus 230 mg 18%
- Potassium 379 mg 8%
- Zinc 5.4 mg 49%
- Copper 0.1 mg 11%
- Manganese 0.02 mg 1%
- Selenium 29 µg 53%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 195 | 30 g | 0 g | 8.5 g |
| 1 × serving | 166 g | 324 | 50 g | 0 g | 14 g |
| 2 × serving | 332 g | 647 | 99 g | 0 g | 28 g |
| ½ × serving | 83 g | 162 | 25 g | 0 g | 7 g |
| 3 × serving | 498 g | 971 | 148 g | 0 g | 42 g |
| 4 × serving | 664 g | 1295 | 198 g | 0 g | 56 g |
Similar foods
- Top sirloin steakseparable lean only, trimmed to 1/8" fat, choice, raw135 kcal / 100 g
- Beef sirloin steakraw152 kcal / 100 g
- Grilled sirloin steakcracker barrel203 kcal / 100 g
- House sirloin steakapplebee's, 9 oz189 kcal / 100 g
- Classic sirloin steakt.g.i. friday's, (10 oz)196 kcal / 100 g
- Beef sirloin129 kcal / 100 g
- Top loin steakboneless, lip-on, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, grilled264 kcal / 100 g
- Sirloin pork steakloin, boneless, lean, braised163 kcal / 100 g
- Sirloin beefhindquarter, separable lean & fat, fast-fried299 kcal / 100 g
- Beef striploinfried/grilled, with oil and onion, with salt316 kcal / 100 g
Questions about Sirloin steak
How do you cook sirloin steak in a frying pan?
Pat it dry, salt it, then sear in a very hot, lightly oiled pan for about 2–3 minutes per side for a steak around 2.5 cm thick. Rest it for 5 minutes before slicing across the grain.
What temperature should sirloin steak be for medium-rare?
For medium-rare, aim for about 55–57 °C in the centre; the temperature rises slightly as the steak rests. For a safer minimum, cook an intact steak to 63 °C and let it rest for at least 3 minutes.
How do you choose a tender sirloin steak?
Look for an even thickness and fine streaks of fat through the meat; a very lean, thin steak is easier to overcook. In a restaurant, ask for a steak cut evenly so it cooks at the same rate from edge to edge.
How should you store leftover sirloin steak?
Refrigerate leftovers in a covered container within 2 hours of serving and eat them within 3–4 days. Reheat gently in a covered pan with a splash of water or stock to help keep the meat from drying out.
What goes well with sirloin steak?
Classic partners include chips, grilled tomatoes, mushrooms and peppercorn sauce. Sliced cold or warm, sirloin also works well in a steak sandwich with mustard and rocket.
Can you use sirloin instead of pork sirloin steak?
Yes, but beef sirloin has a firmer, more distinctly beefy flavour, while pork sirloin is usually leaner. Per 100 g, pork sirloin steak has 163 kcal and 4.5 g fat, compared with 195 kcal and 8.5 g fat in sirloin steak.
How much protein is in a typical restaurant serving of sirloin steak?
A typical serving is about 166 g and provides 49 g of protein.
Source: USDA FoodData Central 169016 · per 100 g · carbohydrate per EU label, fibre excluded
