Tri-Tip Roast with Sun-Dried Tomato and Roasted-Pepper Relish |
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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Tri-tip is flavorful and well-marbled, but because its really a roast rather than a steak, salt and seasonings dont affect it the same way they do a thinner cut. Thats where this Mediterranean-inspired relish comes in. The combination of roasted red pepper, sun-dried tomatoes, and capers adds savor to every bite. Ingredients:
1 red bell pepper |
1 garlic clove |
1/2 cup sun-dried tomatoes in oil, drained and chopped |
2 tablespoons extra-virgin olive oil, divided |
2 tablespoons drained capers, chopped |
1 teaspoon grated lemon zest |
2 teaspoon fresh lemon juice |
1 teaspoon fennel seeds, toasted and coarsely ground |
1/2 teaspoon sugar, or to taste |
1 (2- to 2 1/2-pounds) tri-tip beef roast (also called triangular roast; about 2 inches thick) |
1/2 cup chopped flat-leaf parsley |
1/2 cup chopped basil |
Directions:
1. Make roasted-pepper mixture: Roast bell pepper on rack of a gas burner over high heat (or broil 2 to 3 inches from heat), turning with tongs, until skin is blackened, 10 to 15 minutes. Transfer to a bowl and tightly cover, then let stand 20 minutes. Peel, then discard stem and seeds. Chop pepper and return to bowl.
2. Mince and mash garlic to a paste with a pinch of salt, then stir into roasted pepper with sun-dried tomatoes, 1 tablespoon oil, capers, zest, juice, fennel seeds, sugar, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
3. Meanwhile, sear and roast beef: Preheat oven to 425°F with rack in middle.
4. Pat beef dry and season with 1 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat remaining tablespoon oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers, then sear beef until underside is browned, about 4 minutes.
5. Turn meat over and transfer skillet to oven. Roast until an instant-read thermometer inserted 2 inches into center of meat registers 125°F for medium-rare, 20 to 25 minutes. Let beef rest on a cutting board, uncovered, about 15 minutes (temperature will rise to between 130 and 135°F).
6. To serve: Add roasted-pepper mixture to meat juices in hot skillet, scraping up brown bits. Transfer to a serving bowl and stir in parsley and basil. Serve sliced beef with roasted-pepper relish.
7. Cooks notes: Roasted-pepper mixture can be made 1 day ahead and chilled. Stir into meat juices and add herbs before serving.
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