Sirloin Steak
By: Anonymous

About

The Sirloin Steak is a beef steak cut from the lower portion of the ribs. It is one of the delicate cuts of beef and is perfect for grilling, broiling and roasting.

Information
Other names: rib eye
Translations: Muguras mīkstumu Steiks, Nugarine Vienetų, Muşchi de Steak, Pečenica odrezak, Thịt lưng của bò Steak, Stek z polędwicy, Entrecote, Sirloin स्टेक, Bife do Lombo, Филе, Κόντρα Steak, ستيك لحم الخاصرة, 등심 스테이크, Steak z pravé svíčkové, Sirloya Steak, 沙朗牛排, Filet, Ledji Steak, Steak z pravej sviečkovice, Bistecca di manzo, סטייק הסינטה, Utskuren biff, Печеница одрезак, サーロインステーキ, Entrecôte, Rumpsteak, Oksefilet, Ytrefillet, Solomillo, Філе, Ulkofileetä, Филе Пържола


Physical Description
Bottom sirloin is less tender and much larger than top sirloins.
Colors: brown, reddish brown


Tasting Notes
Wine complements: Cabernet sauvignon, Meritage, Merlot (washington)


Selecting and Buying
Seasonality: january, february, march, april, may, june, july, august, september, opctober, november, december
Choosing: Look for fresh meat. Check this link for more info:
http://www.essortment.com/all/meatfresh_rczh.htm

Buying: You can get Sirloin on your local market or supermarket.


Preparation and Use
Sirloin steak is a cut of beef that's easy to overcook; after that point, it's tough and unappetizing. the trick to a good surloin steak is to cook it no more than medium, or slightly pink in the center. Use your finger or a sharp fork to see if it's cooked enough. 
Cleaning: Clean Sirloin steak with running water. Remove excess fat and those sticky thin films of fat was well. Do not apply soap.


Conserving and Storing
Freezing sirloin is ideal if you are not in a hurry to cook it. But as always, fresh meats are always better than frozen ones.


Social/Political
Legend:
It is said that King Henry VIII was so fond of this particular steak cut from the loins of beef, that he termed it as ‘Sir Loin’, which became notoriously famous as the sirloin steak. 
History: The word comes from the Middle English 'surloine,' which itself was derived from the Old french, the term evolved to become aloyau or faux-filet.