By Paul Merrett
A prime cut of beef from the back, sold as roasting joints, either on or off the bone, and as sirloin steaks. Other terms for cuts from the sirloin include entrecôte, contrefilet, T-bone, porterhouse, and fillet.
Barbecued sirloin with chimichurri sauce
Sichuan pepper beef stir-fry
The ultimate Christmas roast beef
Cheesesteak sandwich with grilled onions
Peppered beef with salad leaves
Look for a light marbling of fat throughout the meat.
All sirloin cuts should be cooked quickly and over a high heat to maintain the tenderness and flavour so prized in these cuts.
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