Tri-Tip Roast with Sun-Dried Tomato and Roasted-Pepper Relish: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

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).

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.

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.

Recipe by Ian Knauer

Photograph by Romulo Yanes