Sirloin steak is often used as a grilling steak because the meat is tender and lean. There are more expensive cuts of steak, but people watching their fat consumption tend to prefer this cut because of its low fat percentage. Meat may come already tenderized -- a process done with a tenderizing mallet -- but you can also achieve this effect at home. If desired, massage the meat with your fingers to help tenderize it before applying seasonings.

Season your steak as desired. For example, rub it with a steak seasoning mix, garlic or pepper and salt. Olive oil and various herbs can also be used, depending on the flavor you want to achieve in your steak.

Build a large pyramid of charcoal briquettes almost up to the grill grate. Light with a match or lighter, and let the briquettes burn. Once a layer of ash covers the briquettes, topple the pyramid, and spread the charcoal evenly across the bottom of the grill.

Place the sirloin steak on the grill, and cook according to its thickness. A steak should be cooked for four to five minutes per side per inch of thickness to achieve a medium-well steak. Medium-rare should cook for two or three minutes, and rare may only need one or two minutes per side.