WEBER- Received this recipe in my e-mail some years ago. It only took 6 days for DH to get around to making it. Thank goodness he did, it was VERY, VERY GOOD!!!!

Paste
3 TB extra-virgin olive oil
1 TB fresh lemon juice
1 TB ground cumin
1 TB paprika
2 tsp kosher salt
1 tsp ground allspice
1 tsp freshly ground black pepper

1 tri-tip roast (also called triangular roast) or boneless strip loin roast, about 2 lbs. and 1 1/2" to 2" thick, well trimmed

Salad
2 TB balsamic vinegar
6 TB extra-virgin olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 small head radicchio, torn into bite-sized pieces (about 4 cups)
1/2 large head butter lettuce, torn into bite-sized pieces (about 4 cups)
2 large pears, cut lengthwise into 1/4" slices
3 to 4 oz. coarsely crumbled blue cheese, (3/4 to 1 cup)
1/2 cup almonds or hazelnuts, toasted, skinned and roughly chopped

In a small bowl, whisk the paste ingredients. Smear the paste evenly over all sides of the roast and let marinate at room temp. for 1 hr.

Prepare the grill for direct and indirect cooking over medium heat (350 to 450F).

Grill over direct medium heat, with the lid closed, until well marked on both sides, 8 to 10 minutes, turning once. Move the roast over indirect medium heat and continue to cook to your desired doneness, 15 to 20 minutes more for medium rare. Remove from the grill and let rest for 3 to 5 minutes. Cut the meat across the grain into very thin slices.

While the roast is cooking, make the salad: In a small bowl, whisk the vinegar, oil, salt and pepper. In a large bowl, combine the radicchio and butter lettuce. Add half of the dressing and toss to coat.

Divide the salad among four plates. Top each salad with pear slices, blue cheese and nuts. Drizzle the remaining dressing over each salad. Serve immediately with the meat alongside.

Source: Weber - Jamie Purviance