Roast Beef with Spicy Yogurt-Walnut Sauce

Ingredients

• 2 pound beef eye of round roast 
• 0.3 teaspoon cayenne pepper 
• 2 small garlic cloves minced
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 1.5 tablespoons olive oil extra-virgin
• 2 medium frying peppers italian cut into small dice
• 2  plum tomatoes cut into 1/2-inch dice
• 4 servings salt and pepper freshly ground
• 2 cups whole-milk yogurt plain
• 2 tablespoons soya sauce 
• 3 ounces walnut halves 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• kitchen thermometer

Directions

1. Preheat the oven to 45
2. 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 the olive oil; season with salt and pepper.
3. Add the roast to the skillet, fat side down, along with any extra oil from the plate. Cook over moderately high heat, turning occasionally, until browned all over, 4 minutes. 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 for rare.
4. Transfer the roast to a carving board to rest.
5. Meanwhile, spread the walnuts on a baking sheet and toast for about 5 minutes, or until lightly browned; let cool. Coarsely chop the nuts.
6. In a medium skillet, heat the remaining 1/2 tablespoon of olive oil.
7. Add the frying peppers, cumin, coriander and cay- enne, cover and cook over moderately low heat until the peppers are barely softened, about 5 minutes.
8. Let cool.
9. 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.
10. Notes: Variations: Use the spicy walnut sauce on chicken or lamb, or serve as a dip for pita bread.