We tenderize ours before we freeze it with a machine, because they tend to be tough. If yours isn't tenderized, just take a small ,cast iron, if you have it, skillet & using the bottom edge of it, hit meat at an angle as to sort of flatten it. This is after you have sliced into 3/4" slices. Then, if you are going to make strips, just dip in egg & milk mixture then roll in flour & either deep fry or pan fry. After you flip in skillet, season with black pepper & California Style Garlic Salt/Parsley.
*Another way of doing them is to marinate it in Italian dressing: tenderize as before, pour Italian dressing over it & place in fridge for at least overnight.If dressing isn't completely covering it, turn every once in a while. Can do this for a few days. The longer you can do this, the better. Then, I just grill mine on outdoor grill.