Sirloin Steak

About this cut

From the sirloin, just behind the short loin. Leaner than a ribeye with a firmer bite and plenty of flavor. This is the steak for a Tuesday.

Good for

A hot grill or cast iron, a few minutes a side, rest, then slice against the grain. Medium rare is where it's best. It's also the steak to use in a stir fry or on top of a salad.

From our kitchen

Grilled and sliced over a salad all summer. It's our weeknight steak and always has been.

Salt, pepper, hot grill, four minutes a side. Rested, then sliced thin against the grain. Over a big salad with tomatoes, cucumber, red onion and a sharp vinaigrette, with bread to mop the board. In winter the same steak goes over rice with soy, ginger and scallions instead.

Storage

Arrives frozen and vacuum sealed, and keeps about a year in the freezer. Thaw it overnight in the fridge, or quick thaw it in a bowl of cold water. Once it's thawed, keep it in the fridge and cook it within 2 to 3 days.