Start by measuring the steaks to calculate the exact cooking time. With time, you will be able to do this by "eyeballing," but in the beginning, it's a good idea to use a ruler or measuring tape to get the best result.  

Take the steaks out of the fridge and sprinkle them with salt.

Let them sit at room temperature for about 30 minutes.

Pat them dry with a tea towel or kitchen paper, and they are ready for use.

Brush the steaks with oil and lightly sprinkle with salt and pepper.

Grill them on a hot grill for the number of minutes that correspond to the steak’s thickness.  

For example, if your steak is three centimeters thick, it should grill for three minutes on one side and three minutes on the other side. Set a timer to ring, as time goes faster than you think. Do not flip the steaks until they need to be grilled on the other side, and you will get a perfectly grilled steak every time! 

It's important not to flip the steaks until the time is up, as you won't get that delicious, crispy sear that characterizes a good steak. 

 

If you are using the small, delicious baby potatoes, they do not need to be peeled. Simply scrub the potatoes with a sponge until they are clean. Often the potatoes we buy in the supermarket are cleaned so thoroughly that you can easily eat the peel if the potatoes are scrubbed/cleaned before boiling.

Place the potatoes in a pot and add water until it just covers them.

Add salt - about 1 tablespoon per liter of water. 

Bring the potatoes to a boil, and let them cook until they are just tender. 

Small potatoes should never be overcooked, so turn off the heat when they are almost tender, and let them sit in the hot cooking water for another five minutes. This way, the potatoes will be perfectly cooked when they are ready to be eaten.

Serve the potatoes with the grilled sirloin steak, preferably with a sauce (see sauce suggestions in the note) and a good salad, such as a tomato salad.