Beef Sirloin Nutrition Calculator — Calories & Nutrition per Serving

Broiled top sirloin provides 368mg potassium per 100g — more than a medium banana (358mg per 100g) ^[1]. A 6-oz sirloin steak delivers 626mg potassium (13% DV), making it one of the richest potassium sources in the entire meat category. Among beef cuts, only flank steak (370mg) matches this level.

Potassium is the third most abundant mineral in the body, and most adults fall below the 4,700mg daily recommendation. While beef is rarely discussed as a potassium source, a single sirloin steak dinner contributes 13% of the daily target from the meat alone — before accounting for potassium in common sides like baked potato (535mg) or broccoli (316mg) ^[1].

Nutrient analysis of raw and cooked USDA Prime beef cuts confirmed that sirloin retains over 90% of its potassium through the broiling process, making it one of the most cooking-stable minerals in beef. The small losses occur through drip loss rather than thermal degradation ^[2].

The sirloin primal divides into three distinct retail cuts: top sirloin (upper hip muscle, 212 kcal broiled), bottom sirloin tri-tip (triangular lower muscle, 210 kcal roasted), and petite sirloin / ball tip (small, round muscle near the sirloin tip, 195 kcal grilled) ^[1].

The calorie range across all three is remarkably tight — only 17 kcal separates the highest from lowest per 100g lean. Protein is also consistent at 28.8–29.3g. The practical tracking difference between these cuts is negligible; use the top sirloin values as a universal sirloin default if the specific sub-cut is unknown ^[1].

Where they differ is in texture and cooking suitability: top sirloin is firm and best broiled/grilled as steaks. Tri-tip is thicker and traditionally roasted or smoked whole (a Santa Maria BBQ specialty). Petite sirloin is the most tender of the three and works well as quick-cooking medallions or stir-fry strips ^[3].

Top sirloin sits at 212 kcal per 100g broiled lean — positioned between the leanest steaks (flank at 192, tenderloin at 200) and the fattiest (ribeye at 291, T-bone at 247) ^[1]. This mid-range profile makes sirloin the default 'everyday steak' for those who want steak flavor without ribeye-level calories.

The untrimmed version (lean + fat) adds only 20 kcal (232 kcal/100g) because sirloin has minimal external fat cap compared to ribeye or T-bone. This means trimming makes less caloric difference for sirloin than for fattier cuts — the meat itself is relatively lean regardless of trimming ^[1].

Research comparing nutrient profiles of raw and cooked USDA Prime beef confirmed that sirloin maintains one of the most consistent nutrition profiles across USDA grades (Select, Choice, Prime), with calorie variation under 15% between grades — unlike ribeye, which can swing 30%+ depending on marbling score ^[2].

Tri-tip (bottom sirloin, triangular roast) was virtually unknown outside California until the 2000s. It comes from the tensor fasciae latae muscle at the bottom of the sirloin primal — a single, flat, triangular muscle weighing 1.5–2.5 lbs ^[1].

At 210 kcal and 28.8g protein per 100g roasted, tri-tip is nutritionally near-identical to top sirloin (212 kcal, 29.3g protein). The key difference is in preparation: tri-tip is typically roasted or smoked whole and sliced against the grain (which runs in two directions due to the triangular shape), while top sirloin is cut into individual steaks before cooking ^[1].

For tracking: a typical tri-tip roast (2 lbs raw) yields approximately 1.3–1.5 lbs cooked, serving 4–6 people. Individual slices average 90g (about 189 kcal, 25.9g protein per slice). Always slice against the grain for both tenderness and consistent slice weight ^[3].

Broiled top sirloin provides 5.33mg zinc (48% DV) and 31.9mcg selenium (58% DV) per 100g ^[1]. A 6-oz steak delivers 9.1mg zinc (83% DV) and 54.2mcg selenium (99% DV) — nearly the complete daily requirement for both minerals from a single meal.

By comparison, grilled chicken breast provides 1.0mg zinc (9% DV) and 27.6mcg selenium (50% DV) per 100g. Sirloin delivers 5.3x more zinc and 15% more selenium than the most popular lean protein alternative, at only 28% more calories (212 vs 165 kcal) ^[1].

Nutritional data analysis has confirmed that beef sirloin's mineral density is largely independent of USDA grade — Select, Choice, and Prime sirloin contain virtually identical zinc and selenium levels because these minerals reside in the lean muscle tissue, not in the intramuscular fat that differentiates grades ^[2].