I use a boneless top sirloin.
Coat both side of steak with rock salt. (the kind you use for making ice cream) Refrigerate for 15-30 minutes. BBQ on a hot grill, turning once, until it is cooked the way you like. Knock the rock salt off before eating.
The rock salt makes it really tender. This is how they do it at most Brazilian steakhouses.
I like to cut the steak into chunks first the do it kabob-like.
Pain since 1989
Mis-diagnosed until 2011
SI joints somewhat fused, lower back is trying to fuse
Osteoarthritis in hips
Taking very high doses Vitamin C and Niacinamide
Takes Ibuprofen only when needed
Loves to swim