TRI-TIP ROAST WITH SUN-DRIED TOMATO AND ROASTED-PEPPER RELISH RECIPE | EPICURIOUS.COM
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.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- 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 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.
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