by 
stagood
ANSWERS: 5
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let it sit overnight (or a few hours at least) in a pan of italian dressing
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Marinate it in MoJo for 15-20 min (if available) then rap it in tin foil and then throw it on the barbi until it to you liking.
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Have the butcher (do they exist anymore) run it through the tenderizer. This will cut up the fibers and allow the meat to take up any seasoning. (Optional) I like to season it with Cavenders Greek Seasoning. http://www.greekseasoning.com/ You can also use anything else that you like, Lemmon Pepper, etc. I like this stuff too: http://www.mccormick.com/Products/GrillMates/Seasoning-Blends/Grill-Mates-Montreal-Steak-Seasoning.aspx Apply lots and lots. Do not overcook the meat. It must be pink to medium rare. It is not a naturally tender cut of meat and it will get tough if you cook it past pink. CUT ACROSS THE GRAIN in THIN slices with an electric knife and serve on a platter. Do not try to serve this like a regular steak with one piece per plate. Very lean and tasty!
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Sitting for 24 hours in Corky's dry rub, then slow Bar-B-Que'd for 3 hours. http://carolinasauce.stores.yahoo.net/comebadryrub.html
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Coat it with black pepper, then salt it. Throw it on high heat for no more than 5 minutes each side. Slicing it properly is the key to it, more important than how you cooked it. Follow the diagram (slicing ACROSS the 'grain' of the cut). Keep the slices thin, a 1/4 of an inch or less yo...
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