Since the discussions are old on this subject, I thought I just start it as new. Every time I've cooked this cut of meat it was a disaster. I gave it one more chance to redeem itself. I've just got a rotisserie and have been experimenting with it and have been surprised at the results.
I put the meat in a rotisserie basket sprinkled with some spices I like, and let it go. It was fabulous, The gristle didn't show its self as much as when I grilled it.
If you want to forgo the gristle problem, just cut along the membrane and you'll have a steak as good as any. We got it to medium rare and it was really wonderful.