The sirloin steak is referring to a steak cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse and club steaks are cut. When choosing a sirloin steak, it is an excellent choice due to its tasty tenderness. A perfect sirloin has exactly the right amount of fat and nice marbling. The age of the steak is very important, since the hanging process develops the flavour and tenderizes the meat. As a rule between 21 days and 35 days is a good range.
Ingredients
1 sirloin steak (2½ cm thick)
Salad off your choice
Method
Heat your grill or frying pan until hot over a high heat. Brush the steak with some olive oil, season with sea salt and freshly ground black pepper. Place steak on grill or pan and if cooking more than one at a time keep the steaks spaced apart. A timing rule is 1 minute on each side for a blue steak, 1½ minute on each side for a rare steak, 2 minutes on each side for a medium steak and 3 minutes on each side for a medium well done steak. Be sure to let the steak rest for approx. 5 minutes before serving. Serve with a salad, chips or steamed vegetables.
Note: Try a spice rub on your steak, which can be a combination of spices, seasonings and herbs that will add flavour and texture to your steak.
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