Not too hard to find around here.Had a couple in the Weber kettle over scrap mostly Red Oak,little White last Monday night.Marinated 5 hrs in fridge in sea salt,cracked pepper,cumin powder,bit of dried minced garlic,olive oil & red wine vinegar.Following a Santa Maria BBQ recipe that included grilled garlic ciabatta bread & local sweet corn from one of my books. One of the cheapest cuts of beef,sometimes called Sirloin Tip.I really liked it,just as good as Top Sirloin,but costs less.Could only eat 1/2 at once,maybe 5 oz.Great as leftovers though,especially sliced thin across the grain.
Apologies for burning the bread a little,almost forgot to put it on the grill,brought the steaks & corn inside the kitchen,there sat the bread in its paper bag.Run outside with it,lifted the lid & laid it on the grill.Even though I shut the vents almost 10 min earlier,there still was an incredible amount of heat from the coals.You know how hot bone-dry Red & White Oak can get
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Bread was still very tasty,especially while warm being brushed with extra virgin olive oil & rubbed with a cut garlic clove...