In small bowl, mix together Sazonador Total, olive oil, garlic and Adobo until combined. Place beef in large container. Rub with Sazonador Total mixture until completely coated; cover tightly. Transfer to refrigerator; marinate at least 4 hours, or up to 48 hours. Bring meat to room temperature 30 minutes before roasting.

Heat oven to 500°F. Place meat, with cap of fat facing up, on foil-lined baking sheet; transfer to oven. Immediately reduce heat to 425°F. Roast until dark golden brown and internal temperature registers 125°F on quick-read thermometer for medium rare, about 1 hour. (Note that center of roast will be medium rare, while outer ends will more well done). Transfer roast to platter; tent with foil to keep warm at least 30 minutes before carving.

Meanwhile, in medium bowl, mix together parsley, scallions, chopped capers and garlic. Stir in Lemon juice and caper brine until well combined. Slowly drizzle in olive oil, stirring frequently, until completely incorporated.

To serve, cut beef into thin slices; serve with sauce.