Rene's Screaming Beef Tender
Peel the white connective tissue from the meat. Rinse and dry, then coat with olive oil, then spicy mustard, then garlic salt and cayenne pepper to taste. Put it on a screaming hot Old Smokey and sear viciously. Move away from hottest area of coals for finishing. Allow to rest for 10-15 minutes, covered with foil, for juices to redistribute.