Beef, top sirloin, steak, separable lean and fat, trimmed to 1/8" fat, select, raw
Whole food · Beef Products
Photo: Wikipedia
Top sirloin is a lean, robust cut from the rear back of the cow, prized for its deep beefy flavor and a satisfyingly firm yet tender texture when cooked properly. Nutritionally, it's a powerhouse of high-quality protein with a moderate fat content, making it a staple for those seeking a nutrient-dense, low-carb meal. Its distinct, slightly mineral-rich taste is a hallmark of classic steakhouse fare.
Calorie split: 45% protein · 0% carbs · 55% fat
↓ Full nutrition💚 Why it's loved
People adore top sirloin for its intense, pure beef flavor that stands up well to grilling and searing, offering a satisfying chew without excessive fat. Its versatility makes it a go-to for everything from a quick weeknight steak dinner to being sliced thin for fajitas or salads.
⚠️ Watch-outs & how to enjoy it better
As a leaner cut, it can become tough and dry if overcooked, which is a common pitfall for home cooks. To counteract this, use a meat thermometer to aim for medium-rare to medium doneness, and consider marinating or using a quick, high-heat cooking method like grilling or pan-searing to retain juiciness.
Key benefits
- Excellent source of complete, high-quality protein for muscle maintenance.
- Rich in heme iron, which is highly bioavailable for energy and red blood cell health.
- Good source of B vitamins, particularly B12, crucial for nerve function and metabolism.
- Contains zinc, supporting immune system health and wound healing.
- Provides conjugated linoleic acid (CLA), a fatty acid studied for its potential health benefits.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'sirloin' name is popularly (though likely apocryphally) attributed to King Henry VIII of England, who supposedly knighted the cut of beef 'Sir Loin' after tasting it.
Full nutrition (USDA data · scales with serving)
| Water | 67.3 g |
| Energy | 189 kcal |
| Energy | 789 kj |
| Protein | 20.7 g |
| Total lipid (fat) | 11.1 g |
| Ash | 1.1 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 | 1.5 mg |
| Magnesium, Mg | 21.0 mg |
| Phosphorus, P | 194 mg |
| Potassium, K | 321 mg |
| Sodium, Na | 53.0 mg |
| Zinc, Zn | 3.5 mg |
| Copper, Cu | 0.07 mg |
| Manganese, Mn | 0.01 mg |
| Selenium, Se | 24.1 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.07 mg |
| Riboflavin | 0.11 mg |
| Niacin | 5.5 mg |
| Pantothenic acid | 0.59 mg |
| Vitamin B-6 | 0.57 mg |
| Folate, total | 11.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 11.0 ug |
| Folate, DFE | 11.0 ug |
| Choline, total | 86.4 mg |
| Betaine | 12.7 mg |
| Vitamin B-12 | 0.98 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) | 0.35 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) | 1.4 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 4.5 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.04 g |
| SFA 12:0 | 0.02 g |
| SFA 14:0 | 0.35 g |
| SFA 16:0 | 2.7 g |
| SFA 18:0 | 1.4 g |
| Fatty acids, total monounsaturated | 4.8 g |
| MUFA 16:1 | 0.54 g |
| MUFA 18:1 | 4.2 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.42 g |
| PUFA 18:2 | 0.27 g |
| PUFA 18:3 | 0.13 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 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 | 72.0 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.14 g |
| Threonine | 0.83 g |
| Isoleucine | 0.94 g |
| Leucine | 1.6 g |
| Lysine | 1.7 g |
| Methionine | 0.54 g |
| Cystine | 0.27 g |
| Phenylalanine | 0.82 g |
| Tyrosine | 0.66 g |
| Valine | 1.0 g |
| Arginine | 1.3 g |
| Histidine | 0.66 g |
| Alanine | 1.3 g |
| Aspartic acid | 1.9 g |
| Glutamic acid | 3.1 g |
| Glycine | 1.3 g |
| Proline | 0.99 g |
| Serine | 0.81 g |
| Hydroxyproline | 0.21 g |
FAQ
Is top sirloin a tender cut of beef?
It's moderately tender, more so than round cuts but less so than tenderloin or ribeye. Its tenderness is greatly improved by not overcooking and by slicing it against the grain.
What's the best way to cook top sirloin steak?
High-heat methods like grilling, pan-searing, or broiling are ideal. Cook to medium-rare or medium (130-145°F internal temperature) and let it rest for 5-10 minutes before slicing to allow juices to redistribute.
How does top sirloin compare to other common steak cuts?
It's leaner and more flavorful than a filet mignon, but less marbled and tender than a ribeye. It offers a great balance of flavor, tenderness, and value compared to premium cuts.
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 1.89 kcal/g · 44% 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.