Top Sirloin Steak | Lean

Also Known As: Boneless Top Sirloin Steak ; Top Sirloin Butt Steak, Boneless; Top Sirloin Center-Cut Steak; Top Sirloin Steak Boneless Cap Off; Top Sirloin Steak Cap Off

A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs.

Butcher's Note

Name originates from its anatomical location on the “Top” (dorsal) of the Sirloin.

Industry Ids ?

IMPS/NAMP - 1184

What are industry IDs American food retailers and foodservice operators use standardized systems to eliminate confusion about the names of cuts of meat. IMPS (Institutional Meat Purchase Specifications) and NAMP (North American Meat Processors) numbers, which are the same, typically are used by foodservice operators (including restaurants) when purchasing wholesale beef from meat processors. At retail, stores use UPC codes (Universal Product or “bar” Codes) that align with URMIS (Uniform Retail Meat Identity Standards) to consistently categorize and identify cuts.

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Where This Cut Comes From:

Sirloin Primal | Primal Cut

The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirlon you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.

Explore This Primal

Cooking Methods:

Nutrition Information

Nutrition:

150 CALORIES

0 % *

1.9g SAT FAT

0 % DV **

26g PROTEIN

0 % DV

1.6 mg IRON

0 % DV

4.8 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per 3oz serving of beef, cooked, lean only, visible fat trimmed (USDA NDB #13454): 150 Calories; 45 Calories from fat; 4.9g Total Fat (1.9 g Saturated Fat; 0 g Trans Fat; 0.2 g Polyunsaturated Fat; 1.9 g Monounsaturated Fat; 0 g CLA Fat;) 70 mg Cholesterol; 55 mg Sodium; 0 g Total Carbohydrate; 0 g Dietary Fiber; 26 g Protein; 1.64 mg Iron; 330 mg Potassium; 0.13 mg Riboflavin; 7.34 mg NE Niacin; 0.55 mg Vitamin B₆; 1.43 mcg Vitamin B₁₂; 204.96 mg Phosphorus; 4.79 mg Zinc; 30.07 mcg Selenium; 97.69 mg Choline.

This ingredient is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Riboflavin, Phosphorus, and Choline.

Cuts From This Fabricated Cut

Tri-Tip Roast

Boneless and fairly tender with full flavor. Roast or grill then slice across the grain.

Grilling
Oven Roasting
Indirect Grilling
Broiling

Smoking
Sous Vide

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Tri-Tip Steak

Boneless and fairly tender with full flavor. Grill then slice across the grain.

Grilling
Skillet Cooking
Stir-Fry
Broiling

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Petite Sirloin Steak

A great value steak. Grill after marinating.

Grilling
Broiling

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Sirloin Bavette/Flap

A boneless cut with a hearty texture that’s a good source for fajita meat. Marinate and grill or broil.

Grilling
Skillet Cooking
Stir-Fry
Broiling

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Sirloin Bavette Steak

Cut from the Sirloin Bavette/Sirloin Flap and a good source of fajita meat. Marinate and grill or broil.

Grilling
Skillet Cooking
Stir-Fry
Broiling

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Petite Sirloin/Ball Tip

Small roast section of the Bottom Sirloin opposite the Sirloin Tip in the Round. Best when sliced thinly across the grain after cooking. A boneless cut that’s a good value.

Oven Roasting
Skillet Cooking
Braising

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Supply Chain Ordering & Pricing Details

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Recipes That Use This Cut:

Savor the fresh, fragrant tastes of the Middle East. Top Sirloin gets a sweet-and-savory rubdown before hitting the grill, where it’s surrounded by hearty eggplant and onion.

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Top hearty cornbread slices with grilled Top Sirloin Steak and onions, then garnish with a cooling lime cream sauce and mango relish.

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This might be the hottest recipe of the summer. Ancho chile spiced grilled Top Sirloin topped with jalapeno crema and a pineapple salsa and served as street tacos. Can't beat it.

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