Chilled Argentinian Grass-Fed Beef Sirloin Steak/Dice 200g
Chilled Argentina grass-fed sirloin — the steakhouse cut, raised on open Pampas pastures and airflown chilled to Singapore. Sirloin is the cut Argentine restaurants pour their finest Malbec for: tender enough to slice with the side of a fork, lean enough to eat weekly, with the deep grass-fed beef flavour that's made Argentine beef world-famous. The 200g portion is restaurant-perfect: a generous single steak or stir-fry for two.
Key Benefits
- 100% grass-fed Argentine beef from open Pampas pastures
- Sirloin = the classic steakhouse cut, naturally tender
- Chilled — never frozen — for premium texture
- 200g restaurant-portion size
- Leaner than ribeye, more tender than rump, balanced for everyday luxury
- Higher omega-3 and CLA than grain-fed beef
- No added hormones or antibiotics
Why Sirloin Is the Steakhouse Favourite
Sirloin sits at the back of the cow, just behind the ribs — a muscle that does relatively little work, which is why it stays tender. It's the cut you order when you want a real steak experience without the heavy richness of ribeye or the price tag of fillet. Grass-fed Argentine sirloin in particular has the perfect balance: tender mouthfeel, deep beef flavour, and a clean grass-fed finish that pairs beautifully with chimichurri or a simple butter baste.
The Argentine Asado Way
In Argentina, sirloin is grilled simply over wood embers — no marinade, no spice rub — letting the meat speak for itself. To replicate at home: salt the steak generously 30 minutes before cooking, get your pan or grill as hot as it will go, sear 2-3 minutes per side, rest 5 minutes, then slice against the grain. Serve with chimichurri (parsley, garlic, oregano, red wine vinegar, olive oil) — the classic Argentine pairing.
Other Ways to Use Sirloin
- Beef stroganoff: Slice into thin strips, sear briefly, finish in mushroom-cream sauce
- Steak salad: Pan-sear, slice, serve over rocket with shaved parmesan and balsamic
- Asian beef bowl: Slice thin, quick-sear, drizzle with teriyaki, serve over rice
- Steak sandwich: Sear, slice thin, layer with caramelised onion and rocket on a toasted baguette
Cooking Methods
Pan-sear or grill 2-3 min per side in cast iron with butter, baste with garlic + thyme, rest 5 minutes, slice against the grain. Best with chimichurri. For dice: stir-fry on highest heat for 90 seconds.
Estimated Nutrition (per 100g)
- Calories: ~210 kcal
- Protein: ~26g
- Fat: ~11g (grass-fed = higher omega-3)
- Carbohydrates: 0g
- Cholesterol: ~75mg
- Omega-3: ~75mg
- Rich in CLA, iron, B12, zinc, selenium
Frequently Asked Questions
What's the difference between sirloin and ribeye?
Ribeye is fattier and more richly flavoured — almost buttery. Sirloin is leaner and firmer with a cleaner, beef-forward taste. Ribeye is the indulgence cut; sirloin is the everyday-luxury cut. For grass-fed beef, sirloin tends to be the better balance because grass-fed ribeye can be quite firm.
How do I cook a perfect Argentine sirloin steak?
Take the steak out of the fridge 30 minutes before cooking. Salt heavily and let sit. Heat a cast iron pan until smoking. Add a little oil, lay the steak in, sear 2-3 minutes per side without moving it. Add a knob of butter and 2 cloves of crushed garlic in the last 30 seconds, baste continuously. Rest 5 minutes on a warm plate, slice against the grain.
What is chimichurri and why pair it with this steak?
Chimichurri is the classic Argentine sauce: finely chopped parsley, oregano, garlic, red wine vinegar and olive oil. Its bright, herbaceous acidity cuts through the richness of grilled beef and is the traditional accompaniment in Argentine steakhouses.
Can I use this for stir-fry or steak strips?
Absolutely — the dice format is great for stir-fries, beef stroganoff, beef and pepper, or fajita filling. Cook on the highest heat for 90 seconds total — grass-fed beef toughens fast if overcooked.
How does grass-fed sirloin compare to wagyu?
Different categories of premium. Wagyu prizes intramuscular fat for buttery, melt-in-your-mouth richness. Grass-fed Argentine sirloin prizes pure beef flavour and a leaner, firmer texture — closer to a classic Western steakhouse experience. For weekly cooking, grass-fed sirloin is more sustainable to eat (and afford); wagyu is an occasional special-occasion treat.
Where can I buy Argentine sirloin in Singapore?
Order Argentina grass-fed sirloin online at missa.sg with island-wide grocery delivery singapore coverage. Miss A's Fine Food is Singapore's exclusive importer of Argentine grass-fed beef. Buy online for chilled fresh meat delivery singapore directly to your door.
Chilled Argentinian Grass-Fed Beef Sirloin Steak/Dice 200g
Chilled Argentina grass-fed sirloin — the steakhouse cut, raised on open Pampas pastures and airflown chilled to Singapore. Sirloin is the cut Argentine restaurants pour their finest Malbec for: tender enough to slice with the side of a fork, lean enough to eat weekly, with the deep grass-fed beef flavour that's made Argentine beef world-famous. The 200g portion is restaurant-perfect: a generous single steak or stir-fry for two.
Key Benefits
- 100% grass-fed Argentine beef from open Pampas pastures
- Sirloin = the classic steakhouse cut, naturally tender
- Chilled — never frozen — for premium texture
- 200g restaurant-portion size
- Leaner than ribeye, more tender than rump, balanced for everyday luxury
- Higher omega-3 and CLA than grain-fed beef
- No added hormones or antibiotics
Why Sirloin Is the Steakhouse Favourite
Sirloin sits at the back of the cow, just behind the ribs — a muscle that does relatively little work, which is why it stays tender. It's the cut you order when you want a real steak experience without the heavy richness of ribeye or the price tag of fillet. Grass-fed Argentine sirloin in particular has the perfect balance: tender mouthfeel, deep beef flavour, and a clean grass-fed finish that pairs beautifully with chimichurri or a simple butter baste.
The Argentine Asado Way
In Argentina, sirloin is grilled simply over wood embers — no marinade, no spice rub — letting the meat speak for itself. To replicate at home: salt the steak generously 30 minutes before cooking, get your pan or grill as hot as it will go, sear 2-3 minutes per side, rest 5 minutes, then slice against the grain. Serve with chimichurri (parsley, garlic, oregano, red wine vinegar, olive oil) — the classic Argentine pairing.
Other Ways to Use Sirloin
- Beef stroganoff: Slice into thin strips, sear briefly, finish in mushroom-cream sauce
- Steak salad: Pan-sear, slice, serve over rocket with shaved parmesan and balsamic
- Asian beef bowl: Slice thin, quick-sear, drizzle with teriyaki, serve over rice
- Steak sandwich: Sear, slice thin, layer with caramelised onion and rocket on a toasted baguette
Cooking Methods
Pan-sear or grill 2-3 min per side in cast iron with butter, baste with garlic + thyme, rest 5 minutes, slice against the grain. Best with chimichurri. For dice: stir-fry on highest heat for 90 seconds.
Estimated Nutrition (per 100g)
- Calories: ~210 kcal
- Protein: ~26g
- Fat: ~11g (grass-fed = higher omega-3)
- Carbohydrates: 0g
- Cholesterol: ~75mg
- Omega-3: ~75mg
- Rich in CLA, iron, B12, zinc, selenium
Frequently Asked Questions
What's the difference between sirloin and ribeye?
Ribeye is fattier and more richly flavoured — almost buttery. Sirloin is leaner and firmer with a cleaner, beef-forward taste. Ribeye is the indulgence cut; sirloin is the everyday-luxury cut. For grass-fed beef, sirloin tends to be the better balance because grass-fed ribeye can be quite firm.
How do I cook a perfect Argentine sirloin steak?
Take the steak out of the fridge 30 minutes before cooking. Salt heavily and let sit. Heat a cast iron pan until smoking. Add a little oil, lay the steak in, sear 2-3 minutes per side without moving it. Add a knob of butter and 2 cloves of crushed garlic in the last 30 seconds, baste continuously. Rest 5 minutes on a warm plate, slice against the grain.
What is chimichurri and why pair it with this steak?
Chimichurri is the classic Argentine sauce: finely chopped parsley, oregano, garlic, red wine vinegar and olive oil. Its bright, herbaceous acidity cuts through the richness of grilled beef and is the traditional accompaniment in Argentine steakhouses.
Can I use this for stir-fry or steak strips?
Absolutely — the dice format is great for stir-fries, beef stroganoff, beef and pepper, or fajita filling. Cook on the highest heat for 90 seconds total — grass-fed beef toughens fast if overcooked.
How does grass-fed sirloin compare to wagyu?
Different categories of premium. Wagyu prizes intramuscular fat for buttery, melt-in-your-mouth richness. Grass-fed Argentine sirloin prizes pure beef flavour and a leaner, firmer texture — closer to a classic Western steakhouse experience. For weekly cooking, grass-fed sirloin is more sustainable to eat (and afford); wagyu is an occasional special-occasion treat.
Where can I buy Argentine sirloin in Singapore?
Order Argentina grass-fed sirloin online at missa.sg with island-wide grocery delivery singapore coverage. Miss A's Fine Food is Singapore's exclusive importer of Argentine grass-fed beef. Buy online for chilled fresh meat delivery singapore directly to your door.
