1. In a small bowl, combine paste ingredients. Remove fat and silver skin from roast. Rub paste all over roast, cover with plastic wrap and refrigerate for at least 1 hour. 2. In a small bowl, combine sauce ingredients. Refrigerate until ready to use. Allow roast to stand at room temperature for 15-30 minutes before grilling. 3. Prepare grill for direct and indirect cooking over medium (350-450F) heat. 4. Brush cooking grates clean. Grill roast over direct medium heat until well marked on both sides, 8 to 10 minutes, turning once or twice. 5. Then move roast over indirect medium heat and cook until it reaches your desired doneness. 15-20 minutes for medium rare, turning every 5 minutes or so . 6. Keep lid closed as much as possible during grilling. Remove from grill and let rest for 5-10 minutes. Cut roast across grain into 1/4-inch slices. 7. Brush bread with butter and grill over direct medium heat until lightly toasted, about 1 minute, turning once. 8. Spread about 1 teaspoons of the sauce on 4 slices of the bread, place a layer of meat on top and then some watercress. Top with remaining bread slices. ---------------------------------------------------------------------------
Nutrition
Ingredients
