Yum. One of the tastiest cuts, although as you can see, it can be tough if not cut correctly. When you order fajitas it is the usual cut used. OOops, someone already said that. I've had it in barbecue as well. Whenever I see it (not often around here) I buy it. I like to marinate it in a soy-based marinade (I make it like a kal-bi or bulgogi marinade), then grill it. Cut across those ridges, perpendicular, NOT parallel, to them for tenderness, and thin.