Sirloin Steak

It's arguably the tastiest of all the steaks. It requires a little patience to remove the filament of gristle just under the fat, but it’s worth the effort. This steak is one of two that makes up the T-bone and is also the same cut as the famous English Porterhouse and the French Entrecôte.

In Australia we call it the New York cut. 

• Balsamic Sirloin Steak
  
  Balsamic vinegar is the 'wine' of Modena, Italy. It is rich, thick, expensive and marries up beautifully with sirloin steak to produce an unusual finish that greatly enhances the look and flavor of the meat.
• Coffee Marinated Steak
  
  An unusual marinade takes this sirloin steak recipe out of the ordinary and adds some interesting flavors to your next cook-out
• Porterhouse Steak
  
  Porterhouse steak is called the New York Cut in Australia and is part of the sirloin, one of the steaks that make up a T-bone.
• Steak Diane
  
  One of the classic recipes for beef, steak Diane owes its name to the sauce it is served with, which is a blend of mustard, cream and Worcestershire sauce. The balance needs to be just right
• Sirloin Steak with Mushroom Sauce
  
  Sirloin steak is a very confused piece of meat, because it appears in recipes as New York cut, Porterhouse and even entrecote. It doesn't matter what name you used, it is arguably the tastiest steak of all and is less expensive than fillet.
• Sirloin With Juniper
  
  This is a cheat. It's sirloin steak before it becomes - well - steak. In other words it's the whole joint marinaded and then roasted on the barbie. You slice it up after cooking
• Steak Salad
  
  This is a great way to make one steak serve two people either as an entree or a light lunch. The ingredients are variable, but be sure not to overcook the steak