Sirloin - Entrecôte / Solomo de Cuerito

€28,95

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Taxes included.

🔒 Secure payment❄️ Chilled shipping (2-8 °C) with SEUR to mainland Spain, Portugal and France

Weight 1kg 2kg 500g

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❄️ Ships chilled

Arrives chilled with SEUR in mainland Spain, Portugal and France. It is not shipped to the rest of Europe.

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Beef Lomo Bajo (Sirloin)

Premium cut from the loin, with a covering of fat that melts as it cooks, giving exceptional juiciness and flavour. The base of the entrecôte and the classic roast beef.

Muscle	Longissimus dorsi (rear section)
Fat content	Medium-high (outer fat cover)
Tenderness	Very high
Price per kg	€25.99/kg

How to cook it

Grilled / barbecue: The king of the grill. Sear on both sides over maximum heat, then let it rest for 3 min.
Oven roast beef: Sear in a pan, then roast at 200°C for 20 min/kg. Internal temperature 55-60°C (medium-rare).
Pan-seared entrecôte: Steaks 2-3cm thick, very hot griddle, coarse salt at the last moment.

🔪 Custom variant: Tell us the exact weight you want in the order notes (e.g. 750g, 1.2kg). The price shown is per kg and will be adjusted to the final weight of your cut.

Image for illustration purposes only.

Delivery and storage

Chilled delivery with SEUR Frío, with a 2 to 8 °C cold chain all the way to your door.

Madrid: our own home delivery (about 30 km around the shop) or collection in store.
Mainland Spain, Portugal and France: orders go out Monday to Thursday; as a rule, anything ordered before 15:00 goes out the same day.

Delivery is calculated at checkout, based on weight and your area. This product is not shipped outside mainland Spain, Portugal and France.

Storage: keep in the fridge at 0-4 °C. Use within 3 days of receiving it or freeze it straight away.

Work out how much your delivery costs and when it arrives with the delivery calculator.

Origin and quality

All our meat is personally selected at Madrid's wholesale markets. We work with trusted farmers who guarantee animal welfare and the quality of the product.

Beef from selected breeds
Cut fresh when you place your order
No additives or preservatives
Daily quality control in the shop

Recipe: Griddled Lomo Bajo

Serves 2 · 15 min

Ingredients:

600 g Lomo Bajo in steaks 2-3 cm thick
Coarse salt and freshly ground black pepper
1 garlic clove
Extra virgin olive oil
Fresh rosemary (optional)
Butter to finish

Method:

Take the meat out of the fridge 30 minutes beforehand. Meat at room temperature sears better.
Heat the griddle or cast-iron pan over very high heat until it smokes.
Rub the garlic over the surface of the griddle. Add a drizzle of oil.
Sear the lomo for 2-3 minutes on each side for medium-rare. Adjust to taste.
In the last minute, add butter and rosemary. Baste the meat with the juices.
Let it rest for 3-5 minutes before slicing.

Lomo Bajo has the perfect balance of tenderness and flavour. Cooked just right, with flaky salt and a good red wine, it's a dining experience that's hard to beat.