TRI-TIP ROAST w/SDT & RSTD RED PEP RELISH

By BobD

Ingredients

• 4-6 SERVINGS
• Tri-tip is flavorful and well-marbled-really a roast rather than a steak.
• 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

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

Roast,peel,seed & chop red peppers

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.

Preheat oven to 425F 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 125F 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 135F).
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.