A google search through the archives did not turn up anything for this particular cut like the one I have. This is a relatively thin (1'-1 1/2") "slab" of meat about 12" long and 9" wide. It has plenty of marbeling in it and lacks that lean "tender look" (whatever that is?) of a sirloin steak. I'm not sure the best way to cook this. Hot and fast doesn't usually work even on a small roast. I am marinating it right now in some Italian dressing, but just wondered what any of you thought about the best approach for time and temp. Thanks for any input.