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Steak should be room temp before it goes on the grill. Also, top sirloin isn't chewy unless you overcooked it. It may not be fatty, but it's not chewy, especially if you cut it correctly.
I sear each side for 90 seconds, and leave it on indirect heat for another 2-3. Steak comes out med rare with a great crust. This is for a 32 oz steak.
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