The cut is known as "kontrfile" in Turkish:
https://en.wikipedia.org/wiki/Cut_of_beef#Turkish_cuts (#3)
It corresponds to a US sirloin cut but I'm not sure if it's top or
bottom. I'm given to understand that New York strip steaks are cut
from it. This one was left whole.

574 grams (~20 oz) rubbed in coarse salt and dry-brined uncovered on a
rack in the fridge overnight. Oven @175 C (~350 F), top & bottom fan.
Roast lubricated with olive oil and seasoned with my meat spice
mixture; seared in cast-iron pan on presentation and lateral sides for
5 minutes total; in oven for 12 minutes; removed, set on rack, tented,
and let rest for 6 minutes.

Pix in alt.binaries.food

--
Bob
St Francis would have done better to preach to the cats