Family Spice Recipes, Meal Planning & Fitness Advice

1. Remove from refrigerator 30 minutes prior to roasting:
• 1 (2- to 2 1/2-lbs) tri-tip beef roast
  
2. Roast on rack of a gas burner over high heat (or broil 2 to 3 inches from heat):
• 1 red bell pepper
  
3. Turn pepper with tongs, until skin is blackened, 10 to 15 minutes.
4. Transfer pepper to a bowl and tightly cover, then let stand 20 minutes.
5. Peel pepper and discard stem and seeds.
6. Chop pepper and return to bowl.
7. Mx in:
• 1 tsp garlic, crushed
  
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
  
• 1 TBS extra-virgin olive oil
• 2 TBS drained capers, chopped
  
• 1 tsp grated lemon zest
  
• 2 tsp fresh lemon juice
  
• 1/4 tsp ground cumin
  
• 1/2 tsp sugar, or to taste
• 1/2 tsp salt
• 1/2 tsp pepper
8. Roasted-pepper mixture can be made 1 day ahead and chilled.
9. Preheat oven to 425º and adjust rack to the middle position.
10. Pat beef dry and season entire roast with:
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
11. In an oven-safe large non-stick skillet, over medium-high heat add:
• 1 TBS olive oil
12. Heat oil until hot but not smoking and sear roast until browned, about 4 minutes.
13. Turn meat over and transfer skillet to oven.
14. Roast until a meat thermometer inserted 2 inches into center of meat registers 125°F for medium-rare, 20 to 25 minutes.
15. Let beef rest on a cutting board, uncovered, about 15 minutes (temperature will rise to between 130 and 135°F).
16. Add roasted-pepper mixture to meat juices in hot skillet, scraping up brown bits.
17. Transfer to a serving bowl and stir in:
• 1/2 cup chopped cilantro
  
• 1/2 cup chopped basil
18. Serve sliced beef with roasted-pepper relish.

NEED NUTRITIONAL INFORMATION!

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