You gotta whop the hell out of it to tenderize but jeeze is it worth it.
I guess I was the only guy with a rubber mallet. Had to use it gently so you wouldn't tear the muscle, however. The key was not to overcook it while brushing it with a mixture of olive oil and herbs. Eating it the same day it was harvested didn't hurt. I need to get back to the west coast again soon...