Sirloin steak 

I appreciate the sirloin because it is a very reasonable quality-price cut. The meat of the rib area is enriched with a good amount of fat that dilutes the connective content making it tender but above all tasty. It is certainly a tastier cut than the most famous and expensive fillets while being more tenacious. Usually, since the thickness of thesirloin is high, the presence of the bone depends on how far the meat is from the rib. Its great defect, especially the boneless one, is to keep little cooking. The muscle masses of this cut are not very cohesive, so the heat separates them easily during the fusion of fats.

The beef sirloin, coming from the hind quarter of the cattle, is a rather lean and very tender cut of meat: here are its nutritional values. The beef sirloin is a very appreciated cut of meat, of slightly less value than the more famous fillet. It is obtained from the hind quarter of the cattle and is the part adjacent to the fillet. Often with its name is indicated what is commonly called loin. Beef sirloin is a meat with little connective tissue, quite lean, very tender. Beef sirloin is a very suitable product for grilling and cutting, especially if cooked to the blood. However, it can also be used to obtain high quality grounds. It has nothing to envy to the most valuable fillet, compared to which it obviously also has a lower cost.

The calories provided by beef sirloin can vary greatly depending on the breed of the animal, the more or less pronounced presence of fat, the type of feeding. However, it can be estimated that 100 grams of beef sirloin contain between 170 and 200 cal. The vitamin content is mainly provided by vitamin E, as well as by B vitamins, with the prevalence of vitamins B3, B6 and B12. Among the minerals we find above all iron, selenium and zinc. The latter is a very important mineral because it contributes to the production of different hormones, such as those of the thyroid, growth and insulin.

The presence of proteins of high biological value makes beef sirloin a perfect food for those who need essential amino acids, such as pregnant women, athletes and the elderly. A moderate consumption allows the intake of fundamental elements for the proper functioning of the body. The presence of cholesterol and saturated fatty acids make it unsuitable for the diet of those suffering from hypercholesterolemia. However, if consumed in moderation, preferring very lean cuts and avoiding heavy condiments and sauces, it does not involve serious risks. The same can be said in case of overweight.

The braised sirloin with vegetables is prepared by browning the meat with onion and carrots cut into cubes then wetting with wine, separately peel the turnips cutting them into strips and leaving them to rest sprinkled with salt, then steam the remaining vegetables and serve the meat surrounded by vegetables.

Ingredients

Beef sirloin 800 g 

White wine 

Carrots 2 

White onion 1 

Turnips 250 g 

Cauliflower 300 g 

Butter 20 g 

Green beans 200 g 

Extra virgin olive oil 2 tablespoons 

Salt to taste 

Pepper to taste

Preparation

Deprive the meat of the fatty parts. Peel the onion and 1 carrot and cut into cubes. Put the onion and carrot in a pan with butter and oil. Let them wither, add the meat and brown it. Pour the wine and let it evaporate. Add salt and pepper and continue cooking, covered and over medium heat, for 30 minutes, occasionally spraying with the cooking liquid. Peel the turnips, wash and cut them into strips, sprinkle with salt and let them rest for 20 minutes. Clean the remaining carrot and cut it into strips. Peel the green beans and divide them into chunks. Steam the vegetables for 10 minutes. Halfway through cooking, add the cauliflower florets. Drain the meat and keep it warm. Degrease the cooking stock, pour 2 tablespoons of water and cook for 1 minute. Slice the meat, arrange it on a serving plate, drizzle with the cooking liquid and serve hot with steamed vegetables.