Sirloin steak is a prime cut of beef from the rear quarter of the steer, and tends to be leaner than most other prime cuts. Sirloin is not as expensive as the choicer cuts of beef, but it is just and tender and juicy when prepared in the correct manner. The way to achieve good results when broiling a sirloin is not to overcook the meat. Overcooked sirloin tends to become tough and dry.
Tenderize the steak with a meat tenderizer by pounding the meat with enough force to begin to break down the connective tissue.
Drizzle the steak with a small amount of olive oil. Add salt and pepper to taste. Pound the steak a little more to press the salt and pepper into the meat on both sides.
Cover the steak with plastic wrap. Let the seasoned steak rest and absorb the flavors while the oven preheats.
Preheat the oven to the high-broil setting. Leave the oven door slightly ajar; this will keep the oven from shutting off if there is too much heat being generated.
Place the steak in on the rack inside the large baking pan. Slide the pan into the oven on the lower oven rack.
Slide the large cooking sheet onto the top rack of the oven, just above the sirloin.
Broil the steak with the door still ajar for 10 minutes, and then flip it and broil the sirloin on the reverse side in the same manner.
Move the sirloin to the top rack of the oven after removing the cooking sheet from the oven. Broil it for an additional 5 minutes.
The internal temperature of the sirloin should be 145 degrees Fahrenheit before being considered ready to serve.
You can adjust the cooking times to achieve the desired level. Allow the sirloin to rest for 3 minutes before serving it.