Make salsa verde by combining its ingredients in a small bowl. Cover and refrigerate until needed. Can be made several hours before needed. Bring to room temperature before serving.
Preheat the oven to 450 degrees F. Place beef in a small roasting pan. Combine the 1 Tbsp. olive oil, paprika, cumin and oregano in a small bowl. Brush the meat with this mixture. Roast 20 minutes, and then lower oven temperature to 325 degrees F.
Finish cooking the beef to desired doneness, allowing approximately 25 to 30 minutes more cooking time for rare, and 30 to 35 minutes for medium-rare to medium. (Use an instant-read meat thermometer to gauge doneness. A rare roast will be done at 120 degrees F; a medium-rare roast will be 125 degrees F to 130 degrees F.) Transfer roast to a plate; brush with pan juices. Tent with foil and rest 10 minutes. Thinly slice the beef and serve with the salsa verde.
Note: Smoked paprika is sold in the bottles in the herb and spice aisle.