The Classic Steakhouse Favourite: Rich, Grass-Fed Flavour
A classic cut with deep, distinctive flavour, grass-fed beef sirloin steak remains deservedly popular. With a richer, beefier taste than fillet or ribeye, it stands up beautifully to bold sauces and robust accompaniments. Dry-ageing on the bone allows the meat to relax, tenderise and intensify, delivering the full depth of flavour that defines exceptional sirloin; savoury, satisfying and exactly how great beef should taste.

We also offer a 450g Sirloin Steak for Two to Share, ideal for special occasions or when you want to enjoy something generous together.

Valentine Warner’s Irresistible Sirloin Steak Pairings
“Undoubtedly my favourite cut of beef, I adore grass-fed sirloin steak for its tenderness and that handsome ribbon of fat. Cooked over charcoal on the barbecue is, for me, almost a necessity, though I am perfectly content with a pan and hob if that is what is to hand.

If one can be bothered, then prepped and poached baby artichokes are delicious with sirloin steak. Poach them in a little white wine, vinegar, shallots and carrots, then freshen the lot with dill and tarragon. They can then be lightly floured and fried until golden. With slices of sirloin, this pairing is heavenly, especially when joined by an aïoli laced with a little fresh mint.

A porcini sauce is also a joy, particularly if the porcini, ceps or penny buns, are fresh. Make a fine jus with vermouth and blitz the mushrooms into it. Or, if the porcini have just been picked, simply halve and fry them with the sirloin, then dress both the meat and mushrooms with lemon juice, sea salt and warm olive oil infused with garlic and fresh parsley.

Sirloin steak with two fried eggs on top, well-roasted tomatoes, and brown sauce will see any hangover running away shrieking as it falls over itself. Breakfast of champions!"