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A boneless beefsteak cut from the top butt muscle (near the hip) of the sirloin just ahead of the round. The Top Sirloin Steak is a flavorful and somewhat tender steak and can be grilled, broiled, sautéed, or pan-fried. Since this cut can be slightly tough in texture, it is best to marinate the steak first and then thinly slice it when ready to serve.
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USDA Nutrition Facts |
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| Calories 164 |
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| Protein 8g |
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| Total Fat 10g |
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| Total Carbohydrates 9g |
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| Dietary Fiber 1g |
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| Sugars 0g |
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| Potassium 172mg |
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| Sodium 425mg |
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| Cholesterol 32mg |
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| Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) |
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| Calories 251 |
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| Protein 18g |
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| Total Fat 18g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 145mg |
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| Sodium 1134mg |
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| Cholesterol 98mg |
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| Serving Size 1 oz |
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| Calories 198 |
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| Protein 14g |
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| Total Fat 14g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Potassium 297mg |
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| Sodium 1217mg |
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| Cholesterol 54mg |
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Top Sirloin Steak, Beef term - Related Content |
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| A thick beefsteak cut from the inside muscle of the upper portion of the rear leg (the round primal). The top round steak is basically a smaller cut from the top round roast. A ... |
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| A beefsteak cut from the boneless top blade roast in the top blade section of the chuck primal. The top blade steak is basically a smaller cut from the top blade roast and is also ... |
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| A crosscut steak from the beef sirloin. There are several different sirloin beefsteaks and each is given a different name depending on the shape of the piece of hipbone that is ... |
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| A beef roast cut from the top butt muscle, which is one of two main muscles of the sirloin. The top butt is a bit better in quality than the bottom butt and is very suitable for ... |
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| A slice of beef, cut from various areas of the beef carcass, ranging in thickness between one-half to one inch and of a size intended to be one serving (many steaks can easily ... |
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SteaksSteaks are among the most popular fresh beef cuts. The best steaks, in terms of tenderness, are from the loin and include the Filet mignon, Porterhouse, T-bone, and ... |
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Beef cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing beef, use the chart below as a guide to ... |
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General Guidelines | Charcoal Grill | Gas Grill | Doneness
Rotisserie cooking requires three key components: The spit assembly, a means to turn the spit, and a heat ... |
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| Beef Article |
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| General Guidelines | Degree of Doneness | Meat Thermometers
General Guidelines
Even though harmful bacteria are usually only on the surface of whole beef cuts, there ... |
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| You won’t believe what a few simple ingredients can do to sirloin steak until you taste this fabulous grilled steak recipe featuring a sweet and savory marinade that imparts so much flavor to the meat. |
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| A British variation on a Mexican favorite—the traditional beef and horseradish of England becomes part of a Mexican taco filled with a tasty onion jam that makes the flavor of this beef taco recipe so distinctive. |
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| A clever way to use simple ingredients to create an easy to prepare, rib-sticking main dish. |
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| The flavor of the roasted red pepper and basil pairs well with the beef tenderloin in this wonderful Italian style hors d’ oeuvre. |
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| Fresh ingredients and a mildly flavored marinade highlight these wonderful, easy to prepare wraps filled with grilled beef, onions, and peppers. |
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| RecipeTips.com's video demonstration on how to grill flank steak. For more tips and advice visit RecipeTips.com. |
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