Instructions: Combine all spices and rub mixture generously over meat. Cover and let marinate overnight in refrigerator. Let meat come to room temperature before grilling.

Prepare grill for indirect grilling, arranging coals evenly on either side of the grate and leaving a fire-free space in the middle. (For gas grills, preheat grill with all burners on, then turn off burner that will be directly under the food while its cooking.) Sear meat for 2 to 3 minutes per side directly over the heat, then move meat to area with no fire or coals. Place a drip pan under meat, cover grill and roast for 15 minutes.

Begin checking internal temperature with an instant-read thermometer. Remove roast when temperature registers 125 to 130 degrees for medium-rare, and up or down by 10 degree increments depending on how you prefer your meat. Let meat rest, loosely covered with foil, for 5 to 15 minutes before slicing thinly across the grain and serving.

This recipe yields 6 servings.

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