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With a range of beef origins and unique flavours, find something to suit all tastes in our halal sirloin range. From our very own brand of Wagyu to Argentine sirloin, we offer a halal steak selection that is second to none.
A favourite of the Argentine Grill, our Black Label Argentine Sirloin (Rioplatense) Steak offers deliciously aromatic and rich flavours which only increase during the cooking process. This impressive meat joint is perfect for roasting whole or slicing into steaks the size of your choosing.
If you are wanting to impress guests at your next dinner party, buy our very own Tom Hixson Wagyu Sirloin Steak. The cattle’s diet is supplemented with chocolate in the last three months, which results in a unique sweet flavour that you won’t find anywhere else on the market. You can find more of our impressive halal Wagyu range here, all available for delivery online.
Our halal sirloin steak range also includes a wonderful selection of Black Market Sirloin, Uruguayan Grass Fed Sirloin, Black Label Argentine Sukiyaki Slices, and Creekstone Farm Sirloin.
Order quality beef cuts from Tom Hixson of Smithfield and experience quality like no other. With convenient delivery to your door, you won’t find a better online butcher anywhere else. For more high-quality and tasty halal cuts, explore our range of Tomahawk steak, Rump steak, Chateaubriand, poultry, and more.
Sirloin steak is halal only if the rearing process adheres to Islamic law. The law states that the animal must be raised on a 100% natural diet, whilst being alive and healthy at the time of slaughter. The slaughter technique is usually different to the typical butchering process and involves all the blood being drained from the carcass before other steps are taken. The sirloin beef included in this category is halal, with complete certification. All produce delivered to us at Tom Hixson is boxed and vacuum packed so there is no chance of cross-contamination with the non-halal meat ranges that we stock.
One of the most popular cuts of steaks, the sirloin is cut from near the rear of the cow, attached via the well-known ‘T-bone’. Sometimes referred to as the sirloin strip or striploin, the cut of beef is situated in between the rib, flank, and rump of the cow.
To cook the perfect sirloin steak, first, pat your room temperature steak dry and season liberally with freshly cracked black pepper and sea salt (most of the seasoning will fall off during the cooking process, so don’t worry that it may be too much). Add a neutral oil to a good quality pan and bring to a high heat.
When the oil is shimmering, place in your sirloin steaks, and leave to cook for a couple of minutes on one side until a golden brown crust has formed. Flip, and repeat on the other side. Baste your steak with melted butter, garlic, and thyme just before the steak has finished cooking to your liking. Leave to rest before slicing against the grain and serving.
To get your steak to your desired doneness, you may want to use a temperature probe to ensure you have cooked your steak to the correct internal temperature.
How to cook a sirloin steak to your desired doneness:
|
Desired Doneness |
Remove Sirloin From the Heat At: |
|
Rare |
48ºC |
|
Medium Rare |
52ºC |
|
Medium |
58ºC |
|
Medium Well |
62ºC |
|
Well Done |
68ºC |
If you’re eating your sirloin as part of an at-home steak night, serve with the classic combination of homemade posh chunky chips and delicious mac and cheese. If you’re opting for a healthy midweek lunch or dinner, why not make a low-calorie steak salad?
To make a delicious summer salad, combine rocket, spinach, and baby pea shoots for your base. Roast a fresh aubergine in the oven and cook your steak and slice, before adding to your salad leaves alongside crumbled feta cheese. Make a delicious dressing by combining olive oil, lemon juice, crushed garlic and chilli and drizzle over your salad. Serve in a bowl and garnish with your favourite herbs.
Halal Sirloin steak should be stored in the fridge or freezer as soon as possible after we have made our delivery. If you plan to consume it within 2-3 days, you can keep it in the fridge in its original packaging. If you want to store it for longer, you should wrap it tightly in cling film or freezer bags and freeze it for up to 6 months. To defrost, place the steak in the fridge overnight and cook it within 24 hours.
For more information on our bespoke delivery methods and how we are able to deliver restaurant-quality meat to nearly every UK postcode, why not review our delivery methods?
Tom Hixson is a leading online butcher that offers a wide range of halal Sirloin steak from different origins and breeds, such as Wagyu, USDA, Argentine, and more. You can browse our halal Sirloin steak collection here and order quality beef cuts with convenient delivery to your door. We also provide halal cooking tips and recipes for our halal sirloin steaks, too.
Check out our dedicated recipes page for more inspiration.
We also offer an amazing selection of halal Tomahawk steaks, halal Fillet steaks and halal poultry, too!
This will depend entirely on your personal preference and budget. Sirloin is a classic cut, offering incredible beefy flavours and versatility for a number of dishes. At a slightly lower price point, rump is a good option for those on a budget. Rump beef is firmer than Sirloin but still packs an abundance of succulent flavours.
When you buy from Tom Hixson of Smithfield you can buy both halal Rump steak and Sirloin at wholesale prices without compromising on quality or mouthfeel. With a range of producers and origins available, we are sure you’ll find something to suit your needs.
Marinating halal sirloin steak can enhance its flavour and tenderness. You can use any marinade that suits your taste, such as soy sauce, lemon juice, garlic, honey, mustard, or herbs.
To marinate halal Sirloin steak, you need to place the steak in a shallow dish or a ziplock bag and build the marinade over it. Make sure the steak is well coated and refrigerate it for at least 2 hours or up to 24 hours. Before cooking, discard the excess marinade and pat the steak dry with some kitchen roll. Marinating the steak with acid-based marinades may cause the steak to discolour. This is perfectly normal as some acids such as those in citrus fruits break down the surface level of the steak slightly as they marinade.
