Tri-Tip Roast with Sun-Dried Tomato and Roasted-Pepper Relish
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 5o 6 servings
- 1 teaspoon grated lemon zest
- 1 red bell pepper
- 1/2 cup chopped basil
- 1/2 cup chopped flat-leaf parsley
- 2 tablespoons extra-virgin olive oil, divided
- 2 teaspoon fresh lemon juice
- 1 garlic clove
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 2 tablespoons drained capers, chopped
- 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)
- Carbohydrate 7 g(2%)
- Cholesterol 188 mg(63%)
- Fat 39 g(61%)
- Fiber 2 g(9%)
- Protein 53 g(107%)
- Saturated Fat 13 g(66%)
- Sodium 276 mg(12%)
- Calories 603
PreparationMake 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 tablespoon oil, capers, zest, juice, fennel seeds, sugar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Meanwhile, sear and roast beef: Preheat oven to 425°F with rack in middle. 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. 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.
PreparationMake 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 tablespoon oil, capers, zest, juice, fennel seeds, sugar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Meanwhile, sear and roast beef: Preheat oven to 425°F with rack in middle. 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. 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.
