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:
-
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.
-
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:
-
Preheat oven to 425°F with rack in middle.
-
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.
-
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).
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.