I usually marinate sirloin tip, but for this cook I just dusted it with the house rub.
I let it sit on the counter for 1/2 hour to get the chill out of the meat before putting in on a gas grill set on high.
The steak looked uniform in thickness when it was raw, but it was really wonky: 1-inch thick on one end, 1/4 inch taper on the other side. I gave it 8 minutes per side on the hottest part of the grill, then pulled it off to rest on the counter covered by aluminum foil and a heavy towel for 10 minutes. With a steak this thin there was no need to add a baking step to get the center to temp. It cooked quickly.
It came out rare on the thick end and medium-well on the thin end.
