The sirloin steak of beef is a juicy meat that comes from the front part of the loin, from the first 8 ribs. It is different from the lower part due to the fat infiltration it has because of its location. It is the fattiest part of the cow, which gives it a fairly intense flavor. Due to where it is located, it tends to be a fairly thick piece. Nutritional value per 100 grams: Energy 162 kcal Fat 8 g Proteins 22g Carbohydrates 0.5 g Storage and tips: In the fridge in the lower part in an airtight container for 2 or 3 days. Frozen, it lasts up to a maximum of 12 months. Recipes and uses in the kitchen: The sirloin steak should be cooked on the grill or griddle; The meat should be taken out of the fridge 1 or 2 hours before cooking depending on whether it is winter or summer. This trick will make the meat juicy. Once the griddle or pan is very hot, we put the sirloin steak on it. If the meat has fat, you do not need to add oil, its fat will prevent it from sticking. Ideally, it should be cooked in a pan almost the same size as the piece being cooked to prevent it from burning on the edges. You should only turn it once; first on one side and then on the other, to avoid it from drying out, and you should never pierce it with a fork. Let the meat rest for a few minutes before cutting it.