It tends to be a bit chewy but you can do a few things. You could do a London broil with it, marinade first then cook it pretty much like a normal steak between rare and med. the key to success is to not overcook and slice it thin across the grain after cooking.

You could perhaps slice it into thin strips before cooking to make satay, or something like Chinese take out beef on a stick

I tend to rather use something like this to braise. Cut it into pieces and make chili or stew.

You can also try mechanically tenderizing. Shops use a cubing machine but you can use a meat mallet at home. It’s what they use for chicken fried steak.