Cut sirloin into 2”x 2” cubes. Leave as much fat cap on the meat as possible.
Place the meat into a ziptop storage bag and add vegetable oil, water, garlic, and juice of 1 lime. Work the marinade around so all meat is covered, and marinate for 2 hours in refrigerator.
Prepare charcoal rotisserie grill for cooking. Propane rotisserie grill will work as well.
Remove meat from marinade and allow excess liquid to drain. Skewer each piece of sirloin onto rotisserie rod.
Season all sides with Sea Salt and place rod into the rotisserie motor.
Cook over hot coals for approximately 20-25 minutes or until internal temperature reaches 130⁰-135⁰ or your preferred doneness.
Use heat proof gloves to remove rotisserie rod. Carefully slide each piece of sirloin off the skewer and serve.
