Basically, treat it as you would beef.
However, IF it is REALLY lean, I'd wrap the exterior with some bacon and toothpicks. Moose is a fantastic meat. I LOVE it. The Hide makes excellent moccasins that never wear out.
I've had it severaly ways, but seared and then braised in broth with some vegetables is a knock out.
Hope this helps and no offense to strictly smokers. That's a nice piece of meat.
I misread, I thought it was a round roast. If it's a steak I'd probably bring to room temp with some seasonings, grill as a steak or trim and cube for a stew.
See what sounds good and go for it.