Tri-Tip Roast with Sun-Dried Tomato and Roasted-Pepper Relish

Tri-Tip Roast with Sun-Dried Tomato and Roasted-Pepper Relish

Info

Rating
Calories
409.0
Protein
36.0
Sodium
186.0
Fat
27.0

Description

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.

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. 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. 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. 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.

Tags

    Tomato Roast Father's Day Dinner Lemon Meat Bell Pepper Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
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