2tablespoonsRedmond Real Salt (or Smoked Sea Salt)
1
Season meat on all sides well with salt.
2
Preheat grill to high heat. Once hot, place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups. Turn the roast and sear other side for another 6 mintues.
3
Lower heat to medium-high or move the meat to a cooler part of the grill.
4
Turn meat again and cook another 8 to 10 minutes. Flip and cook again. A 2-pound roast will require about 20 to 25 minutes total cooking time. The roast is ready when an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the meat.
5
Remove from grill and allow to rest on a cutting board for 15 minutes. Slice against the grain. The roast is shaped like a boomerang, so either cut it in half at the center of the angle, or slice against the grain on one side, turn the roast and slice against the grain on the other side.
6
Store extras in an airtight container in the fridge for up to 4 days. To reheat, place on a baking sheet in a 350 degree F oven for 3 minutes or until heated through.