Top of the sirloin is also cooked in the Santa Maria and in the same way. It works fine, but, it was less common as a waste cut. In some folks mind, the sirloin head is as good a cut as any on the steer.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"I'm Armenian...perhaps...but then again...maybe not..."