Trim any tough sinew and excess fat from roast. (A little fat left on will render down and give roast a lovely finish.)

Preheat a gas grill to 400°F or prepare a charcoal grill to medium-high heat. Season roast with salt and pepper and place on the grill grate. Cover grill and cook for about 15 minutes on one side. Turn roast, replace grill cover and cook 10 minutes more.

Check temperature by inserting an instant-read thermometer into the thickest part of roast. Cook to 135 to 140°F for medium-rare. Remove to a platter and let rest, lightly tented with parchment paper or foil, for 15 to 20 minutes.

To carve, cut in half crosswise and slice thinly across the grain. Serve with a sprinkle of salt and pepper, if desired.

Special notes:

You may add your favorite grilling vegetables like green onions, pear tomatoes or any seasonal produce to the grill in the last 10 minutes of cooking. Brush with a little olive oil before you place them on the grill.