in blender , process the 5 first ingredients with 1/4 tsp. salt until smooth. Rub the beef with pepper. Spread 1/4 cup sauce over roast; let stand 1 hour. Reserve remaining sauce.
Prepare grill for direct-and indirect-heat cooking. Sprinkle beef with remaining 1/2 tsp salt; place on grill over direct heat. Grill, turning to mark sides, 7 or 8 minutes. Transfer to indirect heat. Cover, grill until meat thermometer inserted into thickest part of beef registers 145oF for medium-rare, 1 hour. Taste to done.
Let stand 10 minutes before slicing. Serve with reserve sauce.
No grill option:
Preheat oven to 400oF. Cook roast on rack in roasting pan 50 minutes.
Taste to done.
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