Beef, top sirloin, steak, separable lean and fat, trimmed to 0" fat, all grades, cooked, broiled
Whole food · Beef Products
Photo: Wikipedia
A lean, robust cut from the rear of the cow, top sirloin steak offers a satisfyingly beefy flavor and a firm, slightly chewy texture that holds up beautifully to high-heat cooking. Trimmed to zero fat and broiled, it becomes a protein powerhouse with virtually no carbohydrates, delivering a clean, savory bite. Its nutritional profile is defined by its exceptional protein density, making it a staple for muscle maintenance and satiety.
Calorie split: 57% protein · 0% carbs · 43% fat
↓ Full nutrition💚 Why it's loved
People love it for its deep, savory umami flavor and its versatility—it can be the star of a simple grilled dinner or sliced thin for a hearty salad. It's a classic, no-fuss steak that delivers on taste and texture without the need for heavy sauces or marinades.
⚠️ Watch-outs & how to enjoy it better
The primary downside is its lean nature, which can make it tough or dry if overcooked, and it lacks the marbling that provides juiciness. To counteract this, use a meat thermometer to avoid overcooking (aim for medium-rare), and consider a quick marinade with acidic ingredients like lemon juice or vinegar to tenderize the fibers before cooking.
Key benefits
- Excellent source of complete protein (29g per 100g)
- Naturally zero carbohydrates and zero sugar
- Rich in B vitamins, especially B12 and niacin
- Good source of zinc and iron for immune and blood health
- Low-calorie option for high-protein diets (212 kcal per 100g)
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'sirloin' name is said to originate from a 17th-century English king who knighted the cut of meat, declaring it 'Sir Loin' for its exceptional quality.
Full nutrition (USDA data · scales with serving)
| Water | 60.3 g |
| Energy | 212 kcal |
| Energy | 889 kj |
| Protein | 29.3 g |
| Total lipid (fat) | 9.7 g |
| Ash | 1.3 g |
| Carbohydrate, by difference | 0.00 g |
| Fiber, total dietary | 0.00 g |
| Total Sugars | 0.00 g |
| Calcium, Ca | 22.0 mg |
| Iron, Fe | 1.9 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 229 mg |
| Potassium, K | 368 mg |
| Sodium, Na | 61.0 mg |
| Zinc, Zn | 5.3 mg |
| Copper, Cu | 0.09 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 31.9 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.14 mg |
| Niacin | 7.8 mg |
| Pantothenic acid | 0.58 mg |
| Vitamin B-6 | 0.61 mg |
| Folate, total | 9.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 9.0 ug |
| Folate, DFE | 9.0 ug |
| Choline, total | 112 mg |
| Betaine | 14.7 mg |
| Vitamin B-12 | 1.7 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 D (D2 + D3), International Units | 7.0 iu |
| Vitamin D (D2 + D3) | 0.20 ug |
| Vitamin D3 (cholecalciferol) | 0.20 ug |
| Vitamin K (phylloquinone) | 1.5 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 3.8 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 | 0.28 g |
| SFA 16:0 | 2.2 g |
| SFA 18:0 | 1.2 g |
| Fatty acids, total monounsaturated | 4.0 g |
| MUFA 16:1 | 0.33 g |
| MUFA 18:1 | 3.6 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.36 g |
| PUFA 18:2 | 0.26 g |
| PUFA 18:3 | 0.06 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.04 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 | 88.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.19 g |
| Threonine | 1.2 g |
| Isoleucine | 1.3 g |
| Leucine | 2.3 g |
| Lysine | 2.5 g |
| Methionine | 0.76 g |
| Cystine | 0.38 g |
| Phenylalanine | 1.2 g |
| Tyrosine | 0.94 g |
| Valine | 1.5 g |
| Arginine | 1.9 g |
| Histidine | 0.94 g |
| Alanine | 1.8 g |
| Aspartic acid | 2.7 g |
| Glutamic acid | 4.4 g |
| Glycine | 1.8 g |
| Proline | 1.4 g |
| Serine | 1.2 g |
| Hydroxyproline | 0.31 g |
FAQ
What is the difference between top sirloin and bottom sirloin?
Top sirloin is more tender and leaner, making it ideal for grilling or broiling as steaks. Bottom sirloin is tougher and often used for roasts or ground beef.
How do I prevent a lean top sirloin steak from becoming tough?
Avoid overcooking it (use a meat thermometer), slice against the grain after resting, and consider a brief marinade with acidic ingredients to help break down muscle fibers.
Is top sirloin steak a good choice for a low-carb diet?
Yes, it's an excellent choice as it contains zero carbohydrates and zero sugar, providing high-quality protein and fat without any carbs.
What is the best way to cook a zero-fat trimmed top sirloin steak?
Broiling or grilling are ideal methods. Cook quickly over high heat to develop a flavorful crust while keeping the interior juicy, and let it rest before slicing.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.12 kcal/g · 55% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.17 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.