Sirloin
Cut from the back of the cow, it can either be a whole piece or sliced into steaks. The meat is rish and fleshy and if left on the layer of fat and skin provides full bodied flavor.
Flavor Profiles
Savory
Bold
Rich
Also known as
Striploin
Top Sirloin
Cooking Methods
Grilling
Broiling
Pan-Searing
Pair it with
Black Pepper
Chimichurri
French Fries
Beer
Barbecue Sauce
Buffalo Sauce
Garlic Butter
Gravy
