The Pluma is best grilled hot and fast, and it only needs a bit of salt. Sprinkle salt evenly on the meat. Fire up the grill and get it real hot. Wait for the flames to die down, so you have a nice bed of glowing embers.
Grill the Pluma a few minutes on each side, then let it rest a few minutes before slicing it. Watch out for grease fires, not uncommon with a cut like this. It is done when the inner temperature is 133-136° F (56-58° C).