Round tip steak--what temperature?

drainbead

Asked the local grass-fed beef lady at the farmer's market for a tri-tip and instead got a "round tip steak" that's about 1.25 pounds and an inch thick, kinda triangular in shape. There doesn't seem to be much fat on it at all except for a few bands running through it. Right now I have it in a coffee-based marinade and I plan on covering it in Red-Eye Express, but I have no clue how I should cook it. Direct or indirect? What temp and how long? I love rare beef, but I'm worried that eating this one the way I normally do (Pittsburgh style) will be like eating a rubber band.

Car Wash Mike

drainbead,
Never heard of it. Is it eye of round? Either way, I don't see cooking it fast, to lean. I might be leaning towards a baking dish approach indirect.[p]Mike

drainbead

Car Wash Mike,[p]A google search tells me that it's also referred to as a "sirloin tip steak." It does kinda look like a cut off of a sirloin tip roast, but it's too thin to cook the way I normally do a tip roast.

Car Wash Mike

drainbead,
I familiar that type of roast. I don't think we ever sold any as steaks though. I think it is too lean. I have had slow roasted steaks before at restaurants. Where not that bad.
Let us know what you did and how it came out.[p]Mike