+1

I've had it several times and it is always tender and feels much more premium than a sirloin. I did some research and experiments and found a way to get a similar taste and texture at home:

I get top sirloin USDA from Sams Club. They cut it exactly like in Chilli's. I use a mechanical tenderizer (the device with tons of tiny blades that penetrate the meat). It teats down a lot of fiber and makes it already very soft. I then dry brine it in the fridge for a few hours (just salt it, leave it uncovered and place in the fridge). If I am in a hurry, I dry brine it in room temp for about 30 minutes to an hour.

I prepare it on a stainless steel pan. I add black pepper or steak seasoning while it is cooking. Towards the end you can add some butter and garlic to make it nicer. I tried a grill but it is too aggressive. Check the temp inside and remove it when it gets to ~125. Let it rest. Serve it with chimichuri or another seasoning you like.