In article .com>,
"aem" > wrote:


> As others have said, marinate or dry rub, then grill with high heat and
> don't overcook. As others for some reason have not said, this is
> basically a tough cut of meat, so slice it as thinly as possible when
> you've cooked it. I like dry rubs for flavor, but some marinades may
> do better with this cut if they have tenderizing ingredients. It is
> not very suitable for kebabs, imho, as they will usually be too chewy.
> -aem

This cut is almost never tough here in Northern California. Usually
about the same as supermarket (usually select grade) New York strip. And
it usually has good marbling. It certainly doesn't need marinating for
tenderization. I usually dry-rub it and cook it slowly until it's medium
rare in my Brinkmann over charcoal and woodchips (for smoke). For the
traditonal Santa Maria style, it is grilled over Coast Live Oak coals.
Don't forget the pinquito beans-

D.M.