• Place roast in a large zipper bag or airtight container
• In a mixing bowl combine, remaining ingredients together
• Pour marinade over meat, seal the zipper bag and distribute the marinade by rubbing and turning the meat around several times in the bag. If using a bowl, toss meat in marinade and turn several times during the 24 hours to distribute evenly

To Grill

• Prepare grill grates with a few tablespoons vegetable oil (I use vegetable oil to season the grates versus cooking spray. The oil is much easier to clean up while the spray can make the grates sticky)
• Heat a gas grill to 450 degrees F.
• Remove meat from marinade, set unused liquid aside to make glaze
• Sear meat on all sides
• Reduce heat to low, close cover and cook for 15 minutes, turn meat over and cook additional 15 minutes. Continue cooking and turning meat every 15 minutes or until desired doneness
• Check for doneness by inserting a meat thermometer, medium rare 130 - 140 degrees F. Medium 140 - 150 degrees F.
• cover and allow roast to rest for 10-15 minutes before slicing
• With a sharp carving or chefs knife, slice meat ¼ inch thick

Glaze

• Heat unused marinade in a small pot over medium high heat, bring to a boil
• Reduce heat to medium and skim off foam/meat solids
• Add ½ cup soy sauce, ½ cup brown sugar and ¼ cup water
• Reduce liquid by ¼ - ½, about 15 minutes
• Salt and pepper to taste
• Serve over thinly sliced meat