Sirloin Steak



There's a big distinction between a top sirloin and a bottom sirloin. Both cuts are from an area at the back of the cow between the short loin and the round, but the top sirloin is much more tender (it sits right next to the tenderloin). Because it’s the prime cut, top sirloin is usually labeled specifically as "top sirloin." Bottom sirloin is chewier and leaner and can appear as tri-tip, flap steak or under the general label of "sirloin steak." Food & Wine gives you dozens of sirloin recipes from all over the world.

Most Recent

Surf-and-Turf with Salmoriglio

Star chef Scott Conant slowly poaches his shrimp in olive oil while roasting his beef in the oven at a very low temperature for a super-flavorful and extra tender surf-and-turf. Slideshow: More Surf and Turf Recipes
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Sirloin Steak Recipes

These sirloin steak recipes come from across the globe and incorporate international cuisines. From Ethiopian spiced steak to lemongrass beef rolls with rice noodles, these dishes are delicious and simple to make. Try a few of our favorites today.
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Slow Cooker Beef Stroganoff with Garganelli Pasta

Like most stroganoffs, this one tastes even better when it cools in the sauce and is reheated and served the next day. Slideshow: More Crock Pot and Slow Cooker Recipes
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