Top sirloin: Perfection

This evening, I decided to grill up a 1.5 lbs top sirloin steak. It's cool outside, with no mosquitos buzzing, so there was no time like the present.

First, I started with a dry rub that I applied 36 hours before in order to add an extra salty flavor, as well as to tenderize the meat. Normally, a top sirloin cut is not that tender, but with this dry rub, it definitely makes it more tender.

This was my setup for grilling this beautiful cut of beef:

After three minutes on one side, I flipped the steak. You can see the awesome grill lines achieved. Normally, I would do 4-5 min per side, but that is usually with a thicker cut.

After three minutes on the other side as well, I took the steak off the heat and let it rest for ten minutes. After resting, this was the finished product. Beautiful!

Bon appetit, Steemit family!

@jgullinese