Serves 8
1 To make roast, combine 1 cup of water, the sugar, salt, garlic, and herbes de Provence in medium saucepan. Set over medium-high heat and bring to boil, stirring until salt and sugar are dissolved. Remove from heat and add remaining 1 cup water and ice cubes, stirring until ice cubes melt and mixture is cooled.
2 Place beef in large heavy zip-close plastic bag; set bag inside large bowl. Add sugar mixture to bag. Squeeze out air and seal bag; turn to coat beef. Refrigerate 8 hours or up to overnight.
3 Preheat oven to 450ºF. Spray roasting pan with nonstick spray.
4 Remove beef from marinade; discard marinade. Pat beef dry with paper towels and place in prepared pan.
5 To make gremolata, combine pistachios and garlic in food processor and pulse until finely chopped. Add parsley, bread crumbs, lemon zest, oil, coriander, and pepper. Pulse until combined. Place half of gremolata in small bowl; cover and refrigerate. Coat beef with remaining gremolata, pressing firmly so it adheres.
6 Roast 10 minutes. Reduce oven temperature to 300ºF and roast until instant-read thermometer inserted into center of roast registers 145ºF, about 1 hour. Transfer to cutting board and let stand 15 minutes. Cut into 16 thin slices. Divide beef evenly among 8 serving plates and sprinkle evenly with remaining gremolata.
PER SERVING: (2 SLICES BEEF AND 2 TEASPOONS GREMOLATA): 217 Cal, 7 g Total Fat, 2 g Sat Fat, 0 g Trans Fat, 81 mg Chol, 496 mg Sod, 3 g Total Carb, 1 g Sugar, 1 g Fib, 33 g Prot, 16 mg Calc. PointsPlus value: 5