Sirloin steak is a cut of beef taken from the loin section, between the short loin and the round, prized for a balance of tenderness and beefy flavor. Its name comes from the Old French "surlonge" ("above the loin"); the popular story that a king knighted the cut "Sir Loin" is a folk legend, not documented history. The cut suits high-heat methods such as grilling, pan-searing, and broiling, and is a fixture on steakhouse menus. Because sirloin has moderate marbling, it stays tender without the richness of more heavily marbled cuts like ribeye, which is why it also turns up sliced or cubed in stir-fries, kebabs, and dishes such as Latin American churrasco.