Tri-Tip Roast With Sun-Dried Tomato And Roasted-Pepper Relish
Serves: 5
Rowena Kautzer
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil (divided)2 tbsps
Capers (drained, chopped)1 tsp
Lemon Zest (grated)2 tsp
Lemon Juice (fresh)1 tsp
Sugar (to taste)1 cup
Basil (chopped)Directions:
1
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
2
Transfer to a bowl and tightly cover, then let stand 20 minutes
3
Peel, then discard stem and seeds
4
Chop pepper and return to bowl
5
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
6
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
7
Transfer to a bowl and tightly cover, then let stand 20 minutes
8
Peel, then discard stem and seeds
9
Chop pepper and return to bowl
10
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
11
Meanwhile, sear and roast beef: Preheat oven to 425°F with rack in middle
12
Pat beef dry and season with 1 1/2 teaspoon salt and 1/2 teaspoon pepper
13
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
14
Turn meat over and transfer skillet to oven
15
Roast until an instant-read thermometer inserted 2 inches into center of meat registers 125°F for medium-rare, 20 to 25 minutes
16
Let beef rest on a cutting board, uncovered, about 15 minutes (temperature will rise to between 130 and 135°F)
17
Preheat oven to 425°F with rack in middle
18
Pat beef dry and season with 1 1/2 teaspoon salt and 1/2 teaspoon pepper
19
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
20
Turn meat over and transfer skillet to oven
21
Roast until an instant-read thermometer inserted 2 inches into center of meat registers 125°F for medium-rare, 20 to 25 minutes
22
Let beef rest on a cutting board, uncovered, about 15 minutes (temperature will rise to between 130 and 135°F)
23
To serve: Add roasted-pepper mixture to meat juices in hot skillet, scraping up brown bits
24
Transfer to a serving bowl and stir in parsley and basil
25
Serve sliced beef with roasted-pepper relish
26
Add roasted-pepper mixture to meat juices in hot skillet, scraping up brown bits
27
Transfer to a serving bowl and stir in parsley and basil
28
Serve sliced beef with roasted-pepper relish