November 27, 2023

One ingredient, three ways: Sirloin Steak

Welcome to our new series: One ingredient, three ways

Each month we'll be taking a seasonal bestseller from our shop and sharing tips on how to get the best flavour, and most versatility. This month it's sirloin steak.

What is sirloin steak? 

Known for its robust flavour and tender texture, sirloin is a classic in the realm of beef cuts. Coming from the primal loin region of the cow, it has just the right balance of marbling and leanness to achieve a juicy and tender dish. Typically prepared through grilling or pan-frying, sirloin steak pairs well with various seasonings and sauces, making it a versatile choice for different dishes and occasions.

At Durslade, all our beef is grass fed and reared on our farm and select other likeminded farms that share our values. This ensures only the tastiest and most ethical produce reaches your plate.

Tips for cooking the perfect steak:

Always preheat your pan or BBQ to a medium-high heat. This ensures that the grill is hot and ready for cooking the steaks.

Don’t cook steaks straight from the fridge. Instead, remove them from the fridge and let them sit at room temperature for about 30 minutes before cooking. This will give you a more evenly cooked steak.

Use a meat thermometer to check the internal temperature of the steak. The thickness of the cut and the heat of different appliances can impact the cooking time. For medium-rare, aim for around 54-57°C, to get a medium steak you’ll want 57-63°C and for medium-well done, 63-68°C. Anything above 68°C will give you a well-done steak.

 

Recipe 1: BBQ steak with a dry meat rub

Cooking a steak on the BBQ with a dry meat rub is a delicious way to enhance the flavour of the sirloin steak. Our Beef meat rub highlights the savoury flavours of the steak, with flavours of paprika and mustard.

You'll need:

  • Sirloin steak, 2x 250g pieces 
  • Dry meat rub
  • Oil (Olive or vegetable)
  1. Pat the steaks dry with a paper towel to remove excess moisture. Rub a light coat of olive oil or vegetable oil all over the steaks to help the dry rub adhere better. Then, generously apply the dry meat rub to both sides of the steaks, massaging the spices into the meat. Once the rub is applied, allow the steaks to rest for about 30 minutes. This lets the flavours of the rub infuse with the meat and gives a stronger flavour.
  2. Place the steaks on your preheated BBQ grill. For medium-rare steaks, grill them for approximately 4-5 minutes per side, flipping them only once. Cooking times can vary depending on the thickness of the steaks and your preferred level of doneness.
  3. Once the steaks are cooked to your liking, remove them from the grill and let them rest for a few minutes. Doing this means the steak will be juicy and tender.
  4. Slice the steaks against the grain to maximize tenderness. We recommend serving with Lewis’ perfect roast potatoes and a simple salad to compliment the flavours of the rub. 

 

Recipe 2: Beef Stroganoff

Beef Stroganoff is a classic hearty dish made with tender strips of beef cooked in a creamy, flavourful sauce - a comforting and satisfying dish that's perfect for any occasion, especially those colder nights.

  • 450g sirloin steak, remove fat and thinly slice into strips

  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 225g mushrooms, sliced
  • 1 cup beef stock
  • 1 tablespoon Dijon mustard
  • 2 tablespoons Worcestershire sauce
  • 1 cup sour cream
  1. Heat the vegetable oil in a large skillet or sauté pan over medium-high heat. Add the beef in batches, making sure not to overcrowd the pan. Sear the beef for about 1-2 minutes per side until browned. Transfer the beef to a plate and set aside.
  2. In the same pan, add the chopped onions and garlic. Sauté for about 2 minutes until the onions become translucent. Add the sliced mushrooms and cook until they are softened and slightly browned.

  3. Pour in the beef stock, Dijon mustard, and Worcestershire sauce. Stir well, scraping the bottom of the pan to move any browned bits (this adds flavour to the sauce). Bring the sauce to a gentle simmer and let it cook for about 5 minutes.

  4. Once the sauce has thickened slightly, reduce the heat to low and stir in the sour cream, making sure it's fully incorporated into the sauce. Be sure not to let the sauce boil to prevent the sour cream from curdling.
  5. Add the seared beef back into the pan with the sauce and let it warm through for a few minutes. Serve over cooked pasta or rice, and garnish with chopped fresh parsley for extra flavour.

 

Recipe 3: Beef Tagliata Salad

Tagliata is an Italian term that means "sliced" or "cut," referring to the way the steak is prepared. This is a simple but flavourful salad, perfect for a quick weeknight dinner.

  • 2 (4cm thick) sirloin steaks, about 220g each
  • 1 tbsp Cold pressed rapeseed oil
  • 2 bunches wild rocket, washed and dried
  • 40g pickled walnuts
  • 30g White Lake English Pecorino, shavings
  • Fine sea salt and freshly ground black pepper to taste
  1. Remove the steaks from the refrigerator and let them come to room temperature for about 30 minutes before cooking.
  2. Heat a large skillet or grill pan over medium-high heat. Drizzle the steaks with rapeseed oil and season with salt and pepper. Cook for 3-4 minutes per side for medium-rare, adjust the time depending on how well done you like your steak.
  3. Let the steaks rest for 5 minutes, then thinly slice. Tip – use a sharp non-serrated knife and cut against the grain.
  4. Arrange the wild rocket on a serving platter, and top with sliced steak, Pecorino cheese, and pickled walnuts. Serve immediately.
Written by Bella Wedge