Sirloin is from the lower portion of the ribs, continuing off the tenderloin from which eye fillet is cut. Sirloin is considered to be a premium prime cut with a fine grain and may have some marbling. The sirloin boasts extreme tenderness and can be prepared without the aid of moist heat or slow cooking. Sirloin can tolerate high temperatures, which makes it ideal for fast roasting, as well as slow roasting.
HOW TO COOK
Remove the meat from the fridge 30 minutes before cooking. Preheat the oven to 190°C. Line a large shallow baking tray with foil or baking paper. Using a sharp pointed knife, cut about 8 - 10 deep slashes through the fat layer to just penetrate to the meat beneath. Coat with your choice of herbs or spices. As an idea, combine mustard and tarragon together with a good seasoning of black pepper and spread over the beef. Roast in a preheated oven for an hour or until the meat is cooked to your liking - this will cook the meat to medium/medium-rare depending on the thickness of the sirloin.
To ascertain the degree of cooking, pierce the meat with a skewer. If the juices are pink, the meat is cooked. If they are red, return to the oven for a few more minutes. Once cooked, allow to stand for 15 minutes to ensure the juices are absorbed into the meat, ensuring it’s tender to carve and eat. Carve thin slices across the grain and serve with your favourite vegetables.