Restaurant, family style, sirloin steak
Whole food · Restaurant Foods
Photo: Wikipedia
A classic cut of beef, typically grilled or pan-seared, the sirloin steak offers a robust, beefy flavor with a firm yet tender texture. Its lean profile is highlighted by a high protein content and minimal carbohydrates, making it a staple for high-protein diets. The natural juices and slight marbling provide a satisfying richness without excessive fat.
💚 Why it's loved
People adore the deep, savory umami flavor and the satisfying chew of a well-cooked sirloin. Its versatility allows it to be the star of a simple grilled dinner or a complex, sauce-laden dish, fitting seamlessly into both casual and celebratory meals.
⚠️ Watch-outs & how to enjoy it better
As a red meat, it can be high in saturated fat and cholesterol, which may concern those managing heart health. To mitigate, choose leaner trimming, practice portion control (4-6 oz), and pair with fiber-rich vegetables like roasted broccoli or a large salad to balance the meal.
Key benefits
- Excellent source of high-quality protein for muscle maintenance
- Naturally low in carbohydrates, suitable for keto and low-carb diets
- Rich in essential nutrients like iron, zinc, and B vitamins
- Provides conjugated linoleic acid (CLA), a beneficial fatty acid
- No added sugars or fiber, focusing on pure protein and fat
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'sirloin' cut gets its name from a legendary (though likely apocryphal) story that an English king was so pleased with a particular cut of beef that he knighted it 'Sir Loin'.
Full nutrition (scales with serving)
| Water | 60.2 g |
| Energy | 195 kcal |
| Energy | 818 kj |
| Protein | 29.8 g |
| Total lipid (fat) | 8.5 g |
| Ash | 1.8 g |
| Carbohydrate, by difference | 0.00 g |
| Total Sugars | 0.55 g |
| Sucrose | 0.00 g |
| Glucose | 0.55 g |
| Fructose | 0.00 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Calcium, Ca | 10.0 mg |
| Iron, Fe | 2.6 mg |
| Magnesium, Mg | 27.0 mg |
| Phosphorus, P | 230 mg |
| Potassium, K | 379 mg |
| Sodium, Na | 339 mg |
| Zinc, Zn | 5.4 mg |
| Copper, Cu | 0.10 mg |
| Manganese, Mn | 0.02 mg |
| Selenium, Se | 29.0 ug |
| Thiamin | 0.08 mg |
| Riboflavin | 0.35 mg |
| Niacin | 5.7 mg |
| Pantothenic acid | 0.59 mg |
| Vitamin B-6 | 0.67 mg |
| Vitamin B-12 | 2.5 ug |
| Vitamin A, RAE | 8.0 ug |
| Retinol | 8.0 ug |
| Vitamin A, IU | 27.0 iu |
| Vitamin E (alpha-tocopherol) | 0.53 mg |
| Tocopherol, beta | 0.00 mg |
| Tocopherol, gamma | 0.15 mg |
| Tocopherol, delta | 0.05 mg |
| Tocotrienol, alpha | 0.00 mg |
| Tocotrienol, beta | 0.12 mg |
| Tocotrienol, gamma | 0.02 mg |
| Tocotrienol, delta | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.1 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 | 0.01 g |
| SFA 14:0 | 0.21 g |
| SFA 15:0 | 0.03 g |
| SFA 16:0 | 1.8 g |
| SFA 17:0 | 0.09 g |
| SFA 18:0 | 0.96 g |
| SFA 20:0 | 0.01 g |
| SFA 22:0 | 0.01 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 3.7 g |
| MUFA 14:1 | 0.06 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.28 g |
| MUFA 16:1 c | 0.26 g |
| MUFA 17:1 | 0.07 g |
| MUFA 18:1 | 3.2 g |
| MUFA 18:1 c | 2.9 g |
| MUFA 20:1 | 0.03 g |
| MUFA 22:1 | 0.00 g |
| MUFA 22:1 c | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 0.67 g |
| PUFA 18:2 | 0.50 g |
| PUFA 18:2 n-6 c,c | 0.43 g |
| PUFA 18:2 CLAs | 0.03 g |
| PUFA 18:3 | 0.03 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.03 g |
| PUFA 18:3 n-6 c,c,c | 0.00 g |
| PUFA 18:3i | 0.00 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.03 g |
| PUFA 20:3 n-3 | 0.00 g |
| PUFA 20:3 n-6 | 0.03 g |
| PUFA 20:4 | 0.07 g |
| PUFA 20:5 n-3 (EPA) | 0.01 g |
| PUFA 22:4 | 0.01 g |
| PUFA 22:5 n-3 (DPA) | 0.02 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.35 g |
| Fatty acids, total trans-monoenoic | 0.31 g |
| TFA 16:1 t | 0.02 g |
| TFA 18:1 t | 0.29 g |
| TFA 22:1 t | 0.00 g |
| TFA 18:2 t not further defined | 0.04 g |
| Fatty acids, total trans-polyenoic | 0.04 g |
| Cholesterol | 87.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.39 g |
| Threonine | 1.4 g |
| Isoleucine | 1.5 g |
| Leucine | 2.5 g |
| Lysine | 2.5 g |
| Methionine | 0.77 g |
| Cystine | 0.31 g |
| Phenylalanine | 1.3 g |
| Tyrosine | 1.1 g |
| Valine | 1.8 g |
| Arginine | 2.1 g |
| Histidine | 1.1 g |
| Alanine | 1.8 g |
| Aspartic acid | 2.9 g |
| Glutamic acid | 4.8 g |
| Glycine | 1.4 g |
| Proline | 1.2 g |
| Serine | 1.2 g |
FAQ
Is sirloin steak a lean cut of beef?
Yes, sirloin is considered a relatively lean cut, especially when trimmed of visible fat. It has less marbling than ribeye or prime cuts, contributing to its lower fat content per 100g.
What's the best way to cook sirloin to keep it tender?
For tenderness, avoid overcooking. Use high-heat methods like grilling or pan-searing to an internal temperature of 130-135°F (54-57°C) for medium-rare, then let it rest for 5-10 minutes before slicing against the grain.
Can I eat sirloin steak on a low-carb diet?
Absolutely. With 0g carbs per 100g, it's a perfect protein source for low-carb, ketogenic, and carnivore diets. Just be mindful of any sugary marinades or high-carb sides.