Sirloin recipes

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 entrecĂ´te, contrefilet, T-bone, porterhouse, and fillet.

Buyer's guide

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.

On this page

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

See more beef recipes

See more steak recipes