Top sirloin steak

Top sirloin steak is a cut of beef that comes from the top part of the loin or shoulder of the animal. This steak is characterized by being a lean piece, with an adequate balance of tenderness and flavor, ideal for quick preparations on the grill, in a pan, or in the oven.

Its origin is in beef, a fundamental product in the cuisine of various countries, especially in Latin America, where beef is a basic ingredient in numerous traditional recipes.

Among its nutritional properties, it stands out for its high content of quality proteins, iron, and B-complex vitamins, which contribute to muscle formation and the maintenance of daily energy. Furthermore, it is an important source of zinc and other essential minerals.

In different Spanish-speaking countries, this cut may have different names depending on the region. Some common synonyms in Hispanic America are bife de paleta, bife ancho, or simply bistec de paleta, although these terms may vary slightly from country to country. In Mexico, for example, it might be found as bistec de aguayón or bistec de espaldilla.

It is a very versatile ingredient that adapts to multiple recipes, from stews and braises to roasted or breaded dishes, offering any preparation a rich flavor and a pleasant texture.