Directions

1. Combine HP Sauce, garlic, coriander, cumin, oregano, chili, salt and pepper, and 1 tbsp water; pour half into large resealable freezer bag, reserving the remainder as basting sauce. Pierce beef all over with fork; place into bag and refrigerate for 1 hour or up to 48 hours.
2. Place roast on greased grill over medium heat 400F (200C); close lid and cook, turning occasionally and basting with reserved sauce, for 15 to 20 minutes or until digital instant-read thermometer reads 140F (60C) when inserted into centre of roast. (NOTE: Move roast to cooler part of grill if it begins to overbrown.)
3. Remove to cutting board; tent with foil and let stand about 10 minutes before carving thinly across the grain. Serve with Fresh Corn Salsa and some extra HP Sauce for dipping.

Fresh Corn Salsa: While meat cooks, grill 1 cob corn, husked, half sweet red pepper, seeded and half sweet onion, sliced in thick rounds. Grill with lid closed until tender and slightly charred, 10 to 15 minutes. Cut corn kernels off cob into bowl. Dice red pepper and onion; add to corn. Stir in 1 can (19 oz) black beans, drained and rinsed, 1/3 cup chopped fresh cilantro, 3 tbsp each olive oil and lime juice and 1/4 tsp salt.