Roast Beef with Scallion-Caper Green Sauce

Preparation Put oven rack in middle position and preheat oven to 500°F. Pat roast dry and sprinkle all over with 2 teaspoons salt and 1/2 teaspoon black pepper. Roast, fat side up, in a roasting pan 15 minutes. Reduce oven temperature to 325°F and continue to roast until thermometer inserted into center of meat registers 120°F, 35 to 45 minutes more. Transfer roast to a cutting board and let stand, uncovered, 15 minutes. While roast stands, stir together remaining ingredients, a slightly rounded 1/4 teaspoon black pepper, and a pinch of salt. Thinly slice meat across the grain and serve with sauce. Per serving: 546 calories, 44g fat (8g saturated), 108 mg cholesterol, 183 mg sodium, 3g carbohydrate, 1g fiber, 35g protein (nutritional analysis provided by Nutrition Data) Nutritional analysis provided by Self

Preparation Put oven rack in middle position and preheat oven to 500°F. Pat roast dry and sprinkle all over with 2 teaspoons salt and 1/2 teaspoon black pepper. Roast, fat side up, in a roasting pan 15 minutes. Reduce oven temperature to 325°F and continue to roast until thermometer inserted into center of meat registers 120°F, 35 to 45 minutes more. Transfer roast to a cutting board and let stand, uncovered, 15 minutes. While roast stands, stir together remaining ingredients, a slightly rounded 1/4 teaspoon black pepper, and a pinch of salt. Thinly slice meat across the grain and serve with sauce. Per serving: 546 calories, 44g fat (8g saturated), 108 mg cholesterol, 183 mg sodium, 3g carbohydrate, 1g fiber, 35g protein (nutritional analysis provided by Nutrition Data) Nutritional analysis provided by Self