Siren is tenderloin, also known as the New Yorker. Because the upper waist of cattle exercises more than filet mignon, so the meat is thicker. Sirloin steak is mainly composed of brisket, which can be divided into small sirloin steak and large sirloin steak according to different qualities. In fact, sirloin is the French word for Sur and loin, which is the meat on the tenderloin. About 250 to 300 grams per serving.
It tastes juicy and tender. There are also many stresses on frying steak. It is necessary to quickly heat the beef surface without destroying its fiber, which requires the experience and skills of the chef.
A fried sirloin steak will give off a faint fragrance. The vinegar sauce is poured around the steak, and the steak presents a very unique dark gold color. Cut the steak with a knife. The beef inside is beautiful pink and juicy.
Picking up a small piece of steak and throwing it into your mouth, you can obviously feel the juice overflowing with the chewing of your teeth. The smell of barbecue is well transmitted to every taste bud that stretches your mouth and swims in it, giving full play to the original flavor of beef.