ISO: flapping advice

I'm cooking flap for a dinner on Sunday, and I'd like to get some advice about best method. In the past, I've just grilled it, plain and simple, but my results have varied. Flap is pretty thin--an inch at best--and varies along its length, ending up pretty thin indeed.

I've got a Bubba Keg so I could ramp that sucker up to incandescence and just barely pass the flap through the fiery furnace. But that looks/sounds awfully risky.

Another thought is maybe to do a pan + oven method on it; I know that some of you do that with your thicker steaks. Don't know how to even conceive the process with flap, but I bet some of you could!

Anyway, I'm open to just about anything. It's an awfully nice piece of meat, and I'd like to do it justice.

Over to you—

Geo