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Mystery Meat Solved - Now how to cook?

I stopped by the butcher and showed the picture, and now I know what it is.  It is the whole top muscle from a sirloin with fat cap.  This butcher calls it "steak royale".

Should I roast it indirect? Should I trim the fat cap off and cook direct like a London broil?  Should I go hot and fast like a Flank Steak?  Reverse sear?  Looking for suggestions, particularly if anyone has cooked one of these before.
XLBGE, Small BGE, Homebrew and Guitars
Rochester, NY

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