Hi, I would love to cook a tender, moist sirloin steak for my father. However, I find it a challenge to cook it "well-done" (as he likes it) and keep it tender (not tough) and moist. Any tips? I so enjoy "Nigella Bites"!
The cut of meat known as "sirloin steak" differs depending on the country you are in. In the UK a sirloin steak comes from just behind the fore rib - in the US this is known as a top loin steak, New York strip, or shell steak. In other countries it is sometimes known as a club steak. It is usually fairly tender with some marbling of fat.
The US definition of a sirloin steak is however different and this cut of meat is taken from an area further to the rear of the animal. In the UK it would be known as a rump steak. This cut is usually slightly tougher and may be slightly leaner, though often it is considered to have more flavour than a UK sirloin/US top loin.
We would particularly recommend Nigella's recipe for Tagliata (from Nigella Bites) as this recipe uses US sirloin/UK rump steak and has a few techniques that will help to maximise the tenderness and juciness of the meat. Firstly the steak is marinated, which will help to tenderize it. Then make sure that the meat comes to room temperature before you cook it as this will mean the meat cooks more evenly and will help to retain some moisture. The steak is then rested in a foil parcel and this also helps to improve the moistness and tenderness of the meat. Finally the steak is sliced thinly across the grain (crosswise against the grain) which helps to make the steak more tender to eat (and any juices in the foil parcel can be spooned over the slices).
The Rosemary Potatoes that are part of the recipe are also a perfect accompaniment.