2000s Recipes + Menus
Tri-Tip Roast with Sun-Dried Tomato and Roasted-Pepper Relish
Serves 4 to 6
- Active time:35 min
- Start to finish:1 1/4 hr
October 2008
Tri-tip is flavorful and well-marbled, but because it’s really a roast rather than a steak, salt and seasonings don’t affect it the same way they do a thinner cut. That’s where this Mediterranean-inspired relish comes in. The combination of roasted red pepper, sun-dried tomatoes, and capers adds savor to every bite.
- 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 teaspoons fresh lemon juice
- 1 teaspoon fennel seeds, toasted and coarsely ground
- 1/2 teaspoon sugar, or to taste
- 1 (2- to 21/2-lb) tri-tip beef roast (also called triangular roast; about 2 inches thick)
- 1/2 cup chopped flat-leaf parsley
- 1/2 cup chopped basil
Make roasted-pepper mixture:
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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.
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Mince and mash garlic to a paste with a pinch of salt, then stir into roasted pepper with sun-dried tomatoes, 1 Tbsp oil, capers, zest, juice, fennel seeds, sugar, 1/2 tsp salt, and 1/2 tsp pepper.
Meanwhile, sear and roast beef:
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Preheat oven to 425°F with rack in middle.
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Pat beef dry and season with 1 1/2 tsp salt and 1/2 tsp pepper. Heat remaining Tbsp 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.
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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).
To serve:
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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.
Cooks’ notes:
- Roasted-pepper mixture can be made 1 day ahead and chilled. Stir into meat juices and add herbs before serving.
- We’ve also got a web-exclusive recipe using the leftover sun-dried tomatoes.
- Keywords
- ian knauer,
- beef,
- mediterranean,
- buy this make that,
- butcher cuts
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