Sirloin steak is a leaner cut that holds up well with your favorite rub or marinade. Cooking techniques include oven roasting, grilling, pan searing and stir frying. How much to buy: 3lbs serves 8. Our Food You Feel Good About yellow banner is your shortcut to great-tasting products with no artificial colors, flavors or preservatives.
These are on sale at my Wegman's and I need some leaner options for weekday dinners (I'm still flushed with prime ribeyes from Costco's sale). These caught my eye, but not sure exactly what this is. The nutritional information doesn't indicate its lean (16g fat for 4 oz raw), so it's not top sirloin. Just like to know what I am buying.
That is what I thought - very lean, but wasn't described that way. I know nutritional value isn't something we discuss much around here lol but I can't eat ribeye every day of the week (well, I could, but I shouldn't).
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This cut is sometimes referred to as a boneless sirloin strip or just strip steak. It’s taken from the short loin area of the sirloin, closer to the rear of the cow. It’s well-marbled and features a tender, juicy texture. Sirloin strip steak is excellent for grilling, pan-searing, or broiling. It’s known for its robust flavor and slightly firmer texture compared to top sirloin."
Referred to as being well marbled (although that would be less with choice grade) so that might account for the fat content on the nutrition.
The ad and the tag on the package says: "Wegmans Choice Sirloin Steak, FAMILY PACK."
It looks pretty normal for a Sirloin (not Top Sirloin). Some marbling but a leaner cut for sure. These are flavorful with a quick char and finished medium rare (at least that's how I normally grill then). Hope that helps...
Thank you. That was my thought, seemed good for a quick weeknight dinner. Honestly the biggest thing throwing me off was that fat content for what appeared to be a very lean steak.
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I’ve had those. They’re chewy, but I wouldn’t say tough, like round steak is tough. The flavor is really meaty.
They’re pretty close to the baseball sirloins. the baseballs are easier to get right because they’re so thick; you can reverse sear them pretty easily. These just take a more practiced hand.
The baseball sirloin is what I'm accustomed to when I get sirloin steaks, typically from Costco, I was having trouble picturing how those and what I posted were the same thing. Last time I did top sirloins I did the SV and grill and they came out great.
I spent 10 minutes googling this because I got curious. I think that baseball steaks are the same muscle as regular sirloin steaks, but shaped and trimmed differently. They’re all variations of NAMP 1184/184. 1185/185 are bavettes, tri-tips, etc.
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