The steak, cut from thin roast beef, is delicately marbled.Perfect for skewers.Meat is best when the threads of fat are clearly visible in it.
This steak is characterized by high meat quality in terms of delicacy, and at the same time it is the least skimmed steak.The meat has little stringy fibers and the frying time is shorter than other steaks by about 20%.
If you like a rare steak, all you need is a frying pan. Otherwise, preheat the oven to 180 ° C. Medium, medium well or well done steaks will need to be briefly baked in the oven.If you have a piece of meat whole, don't be afraid to cut it into really thick slices - a minimum of 2.5 cm. Too thin a steak will be hard and dry.
Simple sirloin steak - serve with chunky chips and salad for a weekend treat!