Are you planning on using the broil feature (if you are and can control the heat keep it a bit on the cool side).
If so .... place on counter and let the chill disperse then lightly coat in olive oil...season and then...just...broil.
Don't place it too close to the electric coils as the sizzling popping fat may spark a fire.
Don't know your oven (or your meat lol) so cannot give you any times.
Give it a few min then pull and check your temp (this is where an instant read thermometer comes in handy if you aren't so good just poking with a finger) and if you are happy...turn it over and do the other side.
Is it done yet?
If so remove and let it rest for a while (a hunk of compound butter is a nice touch at this point) with a foil tent to conserve the heat.
Or a handful of frites with a generous dusting of the Gruyere salt mention near the end of the steak sides? thread.
Altho if you have planned to use a fancy salt at the end I would hold back when seasoning the meat.
No do overs with salt ;-)
Be aware (no matter what breed of cattle your meat comes from) that while sirloin is oh-so-yummy it does tend to dry out quickly (lack of marbling) and best eaten rare/med rare.
Edited by flipflopgirl - 7/25/15 at 6:14am