Give your meat 5-10 minutes to relax.
Cover with foil, if you wish. Locate your sharpest knife that's 8" or longer. Do not use a serrated knife of any sort, only a smooth, sharp blade will do. You want to cut against the grain, which in this case, means starting with the top of the "triangle". As best you can, slice at an angle, 30° or so. Eventually, the meat will be longer than your blade. Split the remainder down the middle and continue slicing. Pour any collected juices back on to the meat and serve immediately. 
This preparation is great with some good bread- a good french or italian roll, sourdough toast or a good flour tortilla. Leftovers are, as I mentioned before, incredible. You'll also find that you can slice the meat much more thinly when it's cold.
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