Any oven-roasting cut will do.
First, marinate the meat in either store-bought Italian dressing or your own mix of EVOO/ vinegar and spices. Personally I just do the store-bought dressing – it doesn’t add any extra flavor and does a fab job tenderizing. Plus, who the hell wants to actually eat bottled Italian dressing anyway?
Take the meat out of the fridge 24 hours later.
Rub with black pepper, red pepper flakes, garlic powder and a little salt.
Let the meat sit in room temp for about 30-40 min.
Preheat the oven to 375
Sear the roast on each side in a heavy pan
Stick it in the oven with a meat thermometer.
When it hits 140 for medium-rare or just about 150 for medium, take it out, fan with foil, let sit for 15 minutes.
Enjoy with some delicious bread and grainy mustard.