I picked up a 1.5 lb. piece of that very cut 2 nights ago; it was pretty lean, so I chunked it and made a great chili.
I rubbed the chunks (& let them sit for about an hour) with:
pan toasted chili powder, some smoked paprika and fresh ground pepper.
Browned the chunks on a very hot cast iron skillet & put them aside.
Sweated some chopped onion & garlic in the same pan.
Added the meat, some tomato sauce, leftover homemade chicken broth, chipotles in adobo & one chopped re-hydrated ancho chili.
Let it simmer for about 90 minutes, added a bit more chili powder and a can of red kidney beans about 20 minutes before eating. It was great, but even better the next day for lunch (which I ate with leftover matzo balls, of all things- a very tasty combo).