cooler side of the grill, cover, and cook until the center of
the meat registers 125°F for medium-rare, or 135°F for
medium, on an instant-read thermometer, about 5
minutes longer. Transfer to a cutting board, tent with foil,
and allow to rest for at least 5 minutes.
Thinly slice the meat against the grain, drizzle with the
reserved marinade, and serve.