Beef, top sirloin, steak, separable lean and fat, trimmed to 1/8" fat, select, cooked, broiled
Whole food · Beef Products
Photo: Wikipedia
A lean, robust cut from the rear of the cow, the top sirloin steak offers a satisfying, beefy flavor with a slightly firmer chew than more marbled cuts. When broiled, its exterior develops a savory crust while the interior remains juicy and tender, especially when trimmed to a thin 1/8-inch fat cap. Nutritionally, it's a powerhouse of high-quality protein with virtually no carbohydrates, making it a staple for low-carb and high-protein diets.
Calorie split: 49% protein · 0% carbs · 51% fat
↓ Full nutrition💚 Why it's loved
People love its deep, savory beef flavor and satisfying texture that holds up well to high-heat cooking methods like grilling and broiling. It's a versatile, classic steakhouse cut that can be sliced thin for salads, served as a main with sides, or used in hearty sandwiches.
⚠️ Watch-outs & how to enjoy it better
As a red meat, it is high in saturated fat and cholesterol, which may be a concern for those managing heart health or following a strict low-fat diet. To counteract this, practice portion control (aim for 4-6 oz servings), pair it with fiber-rich vegetables like broccoli or a large salad to aid digestion and balance the meal, and choose leaner preparations like broiling or grilling to allow excess fat to render off.
Key benefits
- Excellent source of complete protein for muscle maintenance and repair.
- Very low in carbohydrates and sugar, suitable for ketogenic and diabetic-friendly diets.
- Rich in essential minerals like iron, zinc, and selenium.
- Provides B vitamins, particularly B12, crucial for nerve function and energy production.
- Trimmed preparation reduces saturated fat compared to fattier cuts.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'sirloin' name is popularly (but incorrectly) attributed to King Henry VIII of England, who supposedly knighted the cut of beef, though the word actually derives from the French 'sur' (over) and 'loin'.
Full nutrition (USDA data · scales with serving)
| Water | 59.9 g |
| Energy | 230 kcal |
| Energy | 964 kj |
| Protein | 27.1 g |
| Total lipid (fat) | 12.7 g |
| Ash | 1.1 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 | 1.7 mg |
| Magnesium, Mg | 23.0 mg |
| Phosphorus, P | 217 mg |
| Potassium, K | 345 mg |
| Sodium, Na | 57.0 mg |
| Zinc, Zn | 4.9 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 29.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.14 mg |
| Niacin | 7.1 mg |
| Pantothenic acid | 0.54 mg |
| Vitamin B-6 | 0.59 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Choline, total | 103 mg |
| Betaine | 13.6 mg |
| Vitamin B-12 | 1.4 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) | 0.43 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 | 5.0 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.03 g |
| SFA 12:0 | 0.03 g |
| SFA 14:0 | 0.39 g |
| SFA 16:0 | 3.0 g |
| SFA 18:0 | 1.5 g |
| Fatty acids, total monounsaturated | 5.3 g |
| MUFA 16:1 | 0.48 g |
| MUFA 18:1 | 4.8 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.47 g |
| PUFA 18:2 | 0.33 g |
| PUFA 18:3 | 0.11 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 | 89.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.18 g |
| Threonine | 1.1 g |
| Isoleucine | 1.2 g |
| Leucine | 2.2 g |
| Lysine | 2.3 g |
| Methionine | 0.71 g |
| Cystine | 0.35 g |
| Phenylalanine | 1.1 g |
| Tyrosine | 0.86 g |
| Valine | 1.3 g |
| Arginine | 1.8 g |
| Histidine | 0.86 g |
| Alanine | 1.6 g |
| Aspartic acid | 2.5 g |
| Glutamic acid | 4.1 g |
| Glycine | 1.7 g |
| Proline | 1.3 g |
| Serine | 1.1 g |
| Hydroxyproline | 0.28 g |
FAQ
How is top sirloin different from sirloin tip?
Top sirloin is a more tender, premium cut from the upper part of the sirloin, while sirloin tip (or round tip) is leaner and tougher, coming from the leg area. Top sirloin is better for quick cooking like broiling, while sirloin tip is often used for roasts or stews.
What's the best way to cook it to keep it tender?
Broiling or grilling over high heat is ideal. Let the steak reach room temperature before cooking, season well, and cook to medium-rare or medium (130-145°F internal temperature) to avoid toughness. Always let it rest for 5-10 minutes after cooking to allow juices to redistribute.
Is this cut suitable for a low-sodium diet?
Plain, unseasoned beef is naturally low in sodium. However, many marinades, rubs, and sauces used with steak can be high in salt. To keep it low-sodium, use fresh herbs, garlic, citrus juice, and black pepper for flavor instead of salt-heavy seasonings.
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 2.30 kcal/g · 47% 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.