Sirloin-Steak

The sirloin steak is a very large, lean steak from the rear end of the flat roast beef with bones, but excluding the tenderloin. It is cut from four to six inches thick, and weighs up to two pounds. It differs from the rump only by its weight and is similar to the neighboring, but smaller Porterhouse steak.

Sirloin steaks are grilled or slowly in the oven. They are served classically with vegetables or salad and baked potatoes.

According to a legend, the name comes from the English king Henry VIII, which such a piece of meat ( in English: loin ) is said to have ennobled spontaneously after an enthusiastic consumption (Sir Loin ). Although this pun is quoted several times, the current etymology assumes that sirloin from the Middle French surlonge (literally "above the loin " ) comes from. Only in the 18th century changed the spelling.