Top sirloin, while not as tender -- or nearly as expensive -- as tenderloin or cuts from the short loin like New York strip, is more than tender enough for high heat grilling. This flavorful, versatile steak can be cut into individual or kabob-sized portions for grilling and pairs well with a number of marinades and rubs. However, you can also get delicious results using a large, thick cut top sirloin -- preferably a 2 1/2 to 3 pound steak -- and simple rub of salt and pepper.
Prepare the Steak the Night Before
Rub the sirloin steak liberally with salt the night before you wish to cook it.
Place the steak on a wire rack set on top of a plate or baking sheet and cover loosely with wax or butcher paper.
Allow the salted steak to rest in the refrigerator overnight.
Cook the Steak
Remove the steak from the refrigerator, pat lightly with paper towels to dry, and season to taste.
Turn all burners to high on your propane grill, light the grill and preheat it with the lid closed.
Brush the grill grate with a wire grill brush to remove any grit.
Dip a paper towel, using grill tongs, into a bowl filled with vegetable or other high heat cooking oil. While the grill is lit -- and preheated -- rub the oiled towel over the cooking grate, using the long-handled tongs, to oil the cooking grate. Add more oil to the towel, if needed, to fully oil the cooking grate surface.
Place the steak on grill -- immediately after oiling the cooking surface -- at a 45-degree angle to the bars of the cooking grate and cook for 4 to 4 1/2 minutes. Rotate the steak 90 degrees and grill it for 4 to 4/12 minutes more.
Flip the steak over and grill for an additional 4 to 4 1/2 minutes. Rotate the steak again 90 degrees and continue cooking until it reaches your desired level of doneness when tested with a meat thermometer. Remove the steak from the grill at 125 degrees Fahrenheit for rare, 130 F for medium rare, 140 F for medium or 155 F for medium well.
Transfer the steak from the grill onto a large, warmed cooking platter and tent with aluminum foil. Allow steak to rest for 5 to 10 minutes before carving.
Un-tent the steak and bring to the table. Carve it into 4 to 6 individual steak-size portions or slice it, against the grain, into thick slices. Serve the steak portions or slices topped with steak drippings spooned from the bottom of the serving platter.