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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, beef sirloin is a nutrient-dense protein source. It provides high-quality complete protein for muscle repair, bioavailable heme iron for blood health, and essential Vitamin B12 for nerve function.
A 100g serving of beef sirloin steak contains approximately 22.6g of protein. This makes it an excellent source of all essential amino acids required for muscle growth and maintenance.
Yes, it can be an effective part of a weight loss diet due to its high protein content, which increases satiety. At 183 calories per 100g, it is a leaner option compared to more marbled cuts like ribeye.
Absolutely. With 0g of carbohydrates and 10.2g of fat per 100g, beef sirloin is an ideal staple for ketogenic and other low-carb diets.
Raw beef sirloin steak is naturally gluten-free. However, if you are buying pre-marinated steaks, check the label as some marinades and seasonings may contain wheat-based thickeners or soy sauce.
Sirloin is best prepared using high-heat methods like grilling, pan-searing, or broiling. To maintain tenderness, it is recommended to cook it to medium-rare (135°F/57°C) and let it rest for 5-10 minutes before slicing.
Sirloin has a very robust, 'beefy' flavor. While it is leaner and slightly firmer than a ribeye or tenderloin, it offers a great balance of flavor and value.
beef sirloin steak is a versatile ingredient found in cuisines around the world. With 183 calories per 100g and 22.6 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the protein category with complete nutrition information.
View all protein →Discover 8 recipes featuring beef sirloin steak with step-by-step instructions.
Browse recipes →Raw sirloin steak typically stays fresh for 3 to 5 days in the refrigerator. Always check for signs of spoilage, such as a sour odor, a slimy texture, or a significant greyish discoloration.
Yes, you can freeze sirloin steak for 6 to 12 months for the best quality. To prevent freezer burn, wrap it tightly in plastic wrap and then a layer of foil, or use a vacuum sealer.
Yes, sirloin is generally classified as a lean cut, particularly the 'top sirloin.' It contains less intramuscular fat (marbling) than cuts like ribeye or T-bone, making it a heart-healthier red meat choice.