Prime Angus Sirloin Steak
The Sirloin is cut from the loin, located near to the fillet. This is a muscle which gets lots of exercise but remains incredibly tender and flavoursome. Derived from the old French word surloigne. Sur for ‘above’ and loigne for ‘loin’. Our Prime Angus Sirloin steaks are aged for 28 days and are beautiful to eat. For most, this is the go to steak after the Fillet. These are a delicious choice for steak nights and romantic dinners.
£8.00 – £12.00
Description
Cooking Instructions
From Chilled Pan Fry. RARE 2 – 4 mins. MEDIUM 4 – 6 mins. WELL DONE 6 – 8 mins. Heat 1 tbsp oil in frying pan. Add steak and cook on high heat for 1 minute on each side to seal, reduce heat to medium and cook for remaining time. Due to the natural variability in the thickness of the meat, the cooking instructions provided are a base guide. For thicker steaks, additional cooking time may be required. Ensure that the meat surface is properly cooked and sealed to kill any bacteria, even if the middle of the meat is still pink. Once cooked, allow to rest for 5 minutes before serving. Do not reheat once cooled.
| Per 100g | Per serving | % based on RI for average adult | |
|---|---|---|---|
| Energy (kj) | 1172 | ||
| Energy (kcal) | 282 | ||
| Fat | 22.8 | ||
| Of Which Saturates | 9.7 | ||
| Carbohydrates | 0.0 | ||
| Of which Sugars | 0.0 | ||
| Fibre | 0.0 | ||
| Protein | 19.3 | ||
| Salt | 0.13 |
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