Three-inches thick - I wasn't sure it would cook all the way through. Sirloin is one of the hard-to-find veal cuts we offer, in addition to skirt and flank.
I marinated the steak in sriracha, EVOO, and wheat-free soy sauce, refrigerated for six hours. Sprinkle some salt, then on to a "high" grill. The cover remained up.
Every 2 to 3 minutes, I turned the steak to create hatchmarks, spending 4-6 minutes on each side (using all the sides of this very large steak). You will know it's time for a turn because the steak will NOT be sticking to the grill. If it sticks, let it be.
Pretty, pretty. After the sear was complete, I turned the burner underneath the steak off, and left the opposite burner on low to do an indirect bake for twenty minutes. Cover down.
Be not concerned if a large piece of grilled meat is undercooked - thirty seconds to one minute in the microwave will push a large piece of steak from rare to medium (after resting for ten minutes, covered, on the counter). It's overcooking that you can not recover from.
