Description
Sitting somewhere between Rump and Fillet in terms of taste and texture, Sirloin Steak has the perfect balance of fat and tenderness. It comes from between the fillet and the rib, and is also sold as a rolled and boned joint, ready for roasting whole. Sirloin steak should be cooked in a similar way to Rib-Eye, allowing the fat to melt into the meat and to prevent chewy gristle. If roasting the whole joint, make sure there is a nice thick cap of fat on the top of the meat to prevent it drying out, regular basting during the cooking process helps keep everything tender.
