Sirloin is not the best cut of beef for a steak but you can make it taste like it is.
Sirloin is about 1/3 of the price of a filet cut. I try to pick one that does not have a lot of fat running through it. Lay it on a piece of wax paper on a cookie sheet and cover the top with wax paper. I will then pound it with my metal meat tenderizer the long way and then flip it over and pound it across. I don’t make it thin but give it a good enough hit to “soften” it. I will then sprinkle it with meat tenderizer seasoning and leave it for about 2 hours in the fridge.
A half hour before cooking I season the meat with montreal steak seasoning nicely coated on both sides. Light the grill and cook it to a medium rare.
There is never a piece left over in our house!!