Instructions: Trim visible fat from roast and pierce all over with meat fork. Place in plastic zipper bag along with remaining ingredients. Refrigerate 2 days. Remove meat from marinade and discard marinade. Grill over medium-hot coals about 18 minutes per side, or until done to your liking. (Internal temperature of 145 degrees for medium rare; 160 degrees for medium.) Remove from heat. Let stand 5 to 10 minutes. Slice thinly on diagonal. Serve with drippings.

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