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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, top sirloin is a nutrient-dense protein source that provides essential vitamins like B12 and minerals like iron and zinc. While it contains some saturated fat, it is significantly leaner than other cuts like ribeye, making it a heart-healthier beef option.
A 100g serving of top sirloin steak contains approximately 23g of high-quality complete protein. This makes it an excellent food choice for muscle repair, growth, and maintaining satiety.
Yes, it can be very effective for weight loss due to its high protein-to-calorie ratio. The 23g of protein per 100g helps increase fullness and preserve lean muscle mass while you are in a calorie deficit.
Absolutely. With 0g of carbohydrates and 12g of fat per 100g, top sirloin steak is an ideal staple for ketogenic and other low-carb diets.
Plain, raw top sirloin steak is naturally gluten-free. However, if you are buying pre-marinated steaks or using store-bought spice rubs, check the labels for hidden gluten in thickeners or soy sauce.
Top sirloin is best prepared using high-heat methods like grilling, pan-searing, or broiling. Because it is leaner than other steaks, it is best served medium-rare (135°F/57°C) to prevent it from becoming tough or dry.
Fresh top sirloin should be bright red and firm to the touch with a neutral scent. If the meat appears grey or brown, feels slimy or tacky, or has a sour, ammonia-like odor, it has likely spoiled and should be discarded.
top sirloin steak is a versatile ingredient found in cuisines around the world. With 200 calories per 100g and 23 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Raw top sirloin steak can be stored in the refrigerator for 3 to 5 days. Once cooked, the leftovers should be stored in an airtight container and consumed within 3 to 4 days.
Yes, you can freeze top sirloin for 6 to 12 months for optimal quality. To prevent freezer burn, wrap the steak tightly in plastic wrap or vacuum-seal it before placing it in a heavy-duty freezer bag.
Yes, top sirloin is considered a lean cut of beef. It has less marbling (intramuscular fat) than a ribeye or New York strip, providing a high protein content with a moderate 12g of fat per 100g.