Just about a 3 lbs roast, which is a first for me up to now only able to find small steaks. Read today that in East butchers usually use the cut to make steak tips. 

Anyway rubbed the meat with  salt, pepper and diced smoked garlic, wrapped in plastic in frig for about 7 hours. 

Heated grill to hot about 15 minutes, rubbed with olive seared each side about 8 minutes then turned heat to one side with meat on cool side with cover down bring to about 350 or medium and roast for about 35-40 minutes. Loosely cover with tin foil and rest for 15-20 minutes. Sliced against grain which is tough since the grain goes 2 ways so I cut along the different grains first.

Came out very very tasty and tender. Served with avacado salsa and roasted potatoes.