1 (5-6 lb.) boneless rib eye roast
1/4 c. coarsely cracked pepper
1/2 tsp. ground cardamom
1 tbsp. tomato paste
1 tsp. paprika
1/2 tsp. garlic powder
1 c. soy sauce
3/4 c. vinegar

Trim excess fat from meat. Combine pepper and cardamom; rub over meat and press in with heal of palm. Place roast in large plastic bag. Combine tomato paste, paprika and garlic powder, gradually add soy sauce, then vinegar. Carefully pour mixture over meat. Marinate in refrigerator overnight. Turn plastic bag several times to allow entire roast to be in marinade.

Remove meat from marinade. Let stand at room temperature for 1 hour. Place roast in shallow pan. Pour marinade over roast. Bake in very hot oven, 500 degrees for 20 to 30 minutes. Turn off oven and leave roast in oven for at least 1 hour. Should be medium rare.

GRAVY: Strain pan drippings; skim off excess fat. To 1 cup meat juices, bring to a boil. Serve au jus or can be thickened with 1 1/2 tablespoons cornstarch mixed with 1/4 cup cold water. Serves 8 to 10.