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1
Prepare the Roast Beef Set the roast on a baking sheet and rub it all over with the salt and pepper.
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2
Refrigerate, uncovered, for 1 day.
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3
Prepare the Roast Beef Preheat the oven to 400.
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4
Heat a large cast-iron skillet.
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5
Cook the roast, fat side down, over moderately high heat until well browned, about 3 minutes.
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6
Continue cooking, turning, until the meat is browned all over, about 5 minutes.
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7
Turn the meat fat side up and roast for 40 to 45 minutes, until an instant-read thermometer inserted in the center registers 125 for medium rare.
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8
Transfer the roast to a cutting board and let rest for 15 minutes.
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9
Meanwhile, make the hot sauce In a blender, combine all of the ingredients and puree until smooth.
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10
Strain into a medium bowl.
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11
Make the garnishes In a small saucepan, bring the milk and garlic just to a boil.
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12
Drain the garlic and pat the slices dry on paper towels.
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13
In a small saucepan, heat 1/2 inch of canola oil to 275.
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14
Working in 2 batches, fry the garlic, stirring, until light golden, 1 to 2 minutes.
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15
Using a slotted spoon, transfer the garlic to paper towels to drain.
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16
Season with salt and let cool.
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17
Make the garnishes Spread the arugula on a platter.
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18
Thinly slice the roast and arrange on the arugula.
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19
Drizzle a little hot sauce and olive oil over the meat and garnish with the garlic chips and scallions.
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20
Season with salt and pepper and serve the remaining hot sauce at the table.
