AtlasMas

Sirloin, also known as striploin, is one of the best-known steak meats. It is found in the lumbar region along the spine on both sides. It is also the “lean” sister of ribeye, though it is more tender, less marbled and does not have such a bold flavour, though it still tastes great. A chewy, fatty part is found on the surface, which you always want to have there and properly enjoy, or cut it off after cooking. Cuts of sirloin have a broad range of uses. Some swear by sirloin on mushrooms, others properly tenderise it and make a roulade. You can also prepare it as a steak. Any degree of doneness is appropriate for sirloin, but medium rare is generally the best.