In a small bowl whisk the paste ingredients. Smear the paste evenly over all sides of the roast. Let the roast marinate at room temperature for 1 hour.
Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).
Brush the cooking grates clean. Grill the roast over direct medium heat, with the lid closed as much as possible, 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 almonds. Drizzle the remaining dressing over each salad. Serve immediately with the meat alongside.
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