Ingredients
2lbsbeef eye of round roast
2tbspsoy sauce
1½tbspextra virgin olive oil
salt and freshly ground pepper
1cupwalnut halves,(3 oz)
2medium Italian frying peppers
1tspground cumin
1tspground coriander
¼tspcayenne pepper
2cupsplain whole milk yogurt
2smallgarlic cloves
2plum tomatoes
Preparation
Preheat the oven to 450 degrees F. Heat a large ovenproof skillet until very hot.
On a plate, rub the roast all over with the soy sauce and then with 1 tablespoon of olive oil; season with salt and pepper.
Add the roast to the skillet, fat side down, along with any extra oil from the plate. Cook over moderately high heat for 4 minutes, turning occasionally, until browned all over.
Turn the roast fat side up and roast in the oven for 25 minutes, or until an instant-read thermometer inserted in the thickest part of the meat registers 115 degrees F for rare.
Transfer the roast to a carving board to rest.
Meanwhile, spread the walnuts on a baking sheet and toast for about 5 minutes, or until lightly browned; let cool. Coarsely chop the nuts.
In a medium skillet, heat the remaining ½ tablespoon of olive oil.
Add the frying peppers, cumin, coriander, and cayenne, cover, and cook over moderately low heat for about 5 minutes until the peppers are barely softened. Let cool.
In a medium bowl, combine the yogurt, garlic, walnuts, frying peppers, and tomatoes and season with salt and pepper.
Thinly slice the roast and serve with the walnut sauce.
