There is a variation of the cut, which has no outside fat on it. But this is insanity. These steaks have less marbling than other sirloin steaks, so the danger is that they will dry out during cooking. They need to be cut at least ¾ inch (2 cm) thick and not be overcooked. Get them with the fat still on them, and don’t trim off any fat until the meat is cooked, to let the fat help tenderize the meat. Slice thinly, across the grain. Don’t cook past medium rare, or the steak will get tough and dry.