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1
Place the garlic cloves on a cutting board.
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2
Slice the cloves in half lengthwise and then smash with the side of a chef's knife.
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3
Sprinkle the salt over the garlic and chop and smear the garlic against the cutting board until it makes a paste.
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4
(This can also be done using a mortar pestle; smash the garlic halves before placing them in the mortar.)
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5
Put the garlic paste in a small bowl and mix in 1 tablespoon of the olive oil.
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6
Put the meat in a baking pan and prick it all over with a fork or metal skewer.
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7
Evenly rub the garlic paste on the meat.
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8
Marinate at room temperature for 1 hour.
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9
Preheat the oven to 400 degrees F. Scrape as much of the garlic paste off the meat as possible so it does not burn in the oven.
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10
Heat a large oven-safe skillet (preferably cast iron) over medium-high heat.
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11
Pour in 3 tablespoons of the olive oil and sear the beef until browned on both sides, 4 to 5 minutes total.
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12
Transfer the skillet to the oven and cook the roast for about 35 minutes for medium and up to 45 minutes for medium-well.
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13
(remember that the roast will continue to cook while resting outside of the oven, so it's best to remove the roast from the oven when it's slightly underdone).
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14
Check the color of the roast by making a small slit in the thickest part to check the color (remember that the meat on the edges of the roast will be more well done) or use a digital thermometer to check its temperature (128 to 129 degrees F for medium-rare).
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15
Remove the roast from the oven, cover with foil, and set aside to rest for 10 minutes before slicing.
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16
While the roast rests, preheat a grill pan over medium-high heat.
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17
Alternately thread the cherry tomatoes and pearl onions onto wood or metal skewers.
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18
(If using an outdoor grill, soak the wooden skewers in water for 30 minutes to prevent them from burning.)
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19
Brush the tomatoes and onions with the remaining 1 tablespoon of olive oil and season with salt and pepper.
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20
Lay the vegetable skewers on the grill pan and char on both sides.
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21
Serve on a platter alongside the sliced beef.
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22
*Note: If you don't have an oven-safe skillet, you can transfer the roast fat side up to a roasting pan and follow the recipe instructions as described above.
