Sirloin Steak: Our favourite ingredients to cook at home
Sirloin is cut from the back, with a line of fat along one side that bastes the steak as it cooks. It has more bite than fillet and more flavour with it. Take it out of the fridge twenty minutes before cooking, pat it dry, and rest it after cooking for as long as you cooked it.
Our Grilled Sirloin with Garden Peas gives it two to three minutes a side in a very hot dry pan for medium rare. Prime Food sells Thai Sirloin Cut 250g and frozen Australian grass-fed sirloin 250g, both cut to a set weight.