* The buns or rolls should be split, toasted and buttered. ..........................................................................

Combine the eggs, cheddar, green pepper, onion, evaporated milk, mustard, salt and pepper. Spread each, bun with about 1/4 cup of the egg mixture. Broil about 5 inches from the heat source until hot and cheese is melted, about 5 minutes. Serve hot.

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I agree, it's probably the cut.

Try it w/a New York or a Fillet Mignion.

As for technique on the Bbq, first, get the coals white hot.

Place the steak on it and leave it. Turn it only once and don't mash it on the grill. When the juices start to rise through the cooked side, it'll probably be done but "done" is a highly subjective matter.

If a good cut of steak is tough, you're probably overcooking it. To test your judgement wrt "done", make a small cut i the center of the steak and look at its color. It should be pink. If it's cooked all of the way through without any pink I guarantee, nearly any steak will be tough.

Sirloins are tough to begin with typically. Marinating them breaks them down to artificially tenderize them.

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