Beef, top sirloin, steak, separable lean and fat, trimmed to 0" fat, select, cooked, broiled
Whole food · Beef Products
Photo: Wikipedia
This is a lean, broiled top sirloin steak with all visible fat trimmed away, resulting in a firm, satisfying chew and a clean, deeply beefy flavor. Its nutritional profile is exceptionally high in protein (nearly 30g per 100g) with virtually zero carbohydrates or sugar, making it a powerhouse for muscle maintenance and low-carb diets. The broiling method creates a flavorful, slightly charred exterior while keeping the interior tender and juicy when cooked properly.
💚 Why it's loved
People love it for its robust, meaty flavor and satisfying texture that stands up well to grilling and broiling. Its versatility allows it to be served simply with a side of vegetables or incorporated into a wide range of hearty dishes, from classic steak dinners to sliced over salads.
⚠️ Watch-outs & how to enjoy it better
The lean nature means it can become tough and dry if overcooked, which is a common pitfall. To counteract this, use a meat thermometer to pull it off the heat at your desired doneness (medium-rare to medium is ideal) and let it rest before slicing to retain juices. Additionally, those monitoring sodium intake should be mindful of any marinades or seasonings used.
Key benefits
- Excellent source of complete protein for muscle repair and satiety
- Very low in carbohydrates, suitable for ketogenic and low-carb diets
- Rich in bioavailable iron and zinc, essential minerals for energy and immunity
- Provides B vitamins, particularly B12, crucial for nerve function and red blood cell formation
- Naturally free of sugar and fiber, making it a simple, whole-food protein source
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The sirloin cut comes from the rear back of the cow, just above the loin, and its name is said to derive from the French 'sur' (above) and 'loin', though some folk legends claim it was 'knighted' by an English king.
Full nutrition (scales with serving)
| Water | 61.0 g |
| Energy | 206 kcal |
| Energy | 862 kj |
| Protein | 29.6 g |
| Total lipid (fat) | 8.8 g |
| Ash | 1.3 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 24.0 mg |
| Iron, Fe | 1.8 mg |
| Magnesium, Mg | 26.0 mg |
| Phosphorus, P | 239 mg |
| Potassium, K | 381 mg |
| Sodium, Na | 63.0 mg |
| Zinc, Zn | 5.4 mg |
| Copper, Cu | 0.08 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 32.4 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.15 mg |
| Niacin | 7.7 mg |
| Pantothenic acid | 0.58 mg |
| Vitamin B-6 | 0.65 mg |
| Folate, total | 9.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 9.0 ug |
| Choline, total | 113 mg |
| Betaine | 14.8 mg |
| Vitamin B-12 | 1.5 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 0.00 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.42 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.00 mg |
| Tocopherol, delta | 0.00 mg |
| Vitamin K (phylloquinone) | 1.5 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.4 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.26 g |
| SFA 16:0 | 2.0 g |
| SFA 18:0 | 1.1 g |
| Fatty acids, total monounsaturated | 3.6 g |
| MUFA 16:1 | 0.30 g |
| MUFA 18:1 | 3.3 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.33 g |
| PUFA 18:2 | 0.24 g |
| PUFA 18:3 | 0.06 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.03 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 87.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.20 g |
| Threonine | 1.2 g |
| Isoleucine | 1.3 g |
| Leucine | 2.4 g |
| Lysine | 2.5 g |
| Methionine | 0.77 g |
| Cystine | 0.38 g |
| Phenylalanine | 1.2 g |
| Tyrosine | 0.94 g |
| Valine | 1.5 g |
| Arginine | 1.9 g |
| Histidine | 0.95 g |
| Alanine | 1.8 g |
| Aspartic acid | 2.7 g |
| Glutamic acid | 4.5 g |
| Glycine | 1.8 g |
| Proline | 1.4 g |
| Serine | 1.2 g |
| Hydroxyproline | 0.31 g |
FAQ
How do I prevent a lean top sirloin steak from drying out?
Avoid overcooking by using a meat thermometer and pulling it from the heat 5°F (3°C) before your target doneness. Let it rest for 5-10 minutes after cooking to allow juices to redistribute, and consider a quick marinade or a light brush of oil before broiling to add moisture.
Is top sirloin a good cut for low-carb or keto diets?
Yes, it's an excellent choice. With zero carbs and sugar and a high protein content, it fits perfectly into low-carb and ketogenic eating plans, providing essential nutrients without spiking blood sugar.
What's the best way to cook this cut to maximize flavor?
Broiling or grilling at high heat creates a flavorful, caramelized crust (the Maillard reaction). Season generously with salt and pepper just before cooking, and consider a simple marinade with herbs and a touch of acid to enhance tenderness and flavor.