
Tri-Tip Roast with Sun-Dried Tomato and Roasted Pepper Relish
This sun-dried tomato relish is perfect for any cut of meat, including a simple steak.
Adapted from recipe by Gourmet Magazine, October 2008
INGREDIENTS:
- 1 red bell pepper
- 1 tsp garlic, crushed
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 2 TBS extra-virgin olive oil, divided
- 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 tsp salt
- 1 tsp pepper
- 1 (2- to 2 1/2-lbs) tri-tip beef roast
- 1/2 tsp garlic powder
- 1/2 cup chopped cilantro
- 1/2 cup chopped basil
- salt & pepper
- Remove from refrigerator 30 minutes prior to roasting:
- 1 (2- to 2 1/2-lbs) tri-tip beef roast
- Roast on rack of a gas burner over high heat (or broil 2 to 3 inches from heat):
- Turn pepper with tongs, until skin is blackened, 10 to 15 minutes.
- Transfer pepper to a bowl and tightly cover, then let stand 20 minutes.
- Peel pepper and discard stem and seeds.
- Chop pepper and return to bowl.
- 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
- Roasted-pepper mixture can be made 1 day ahead and chilled.
- Preheat oven to 425ºF and adjust rack to the middle position.
- Pat beef dry and season entire roast with:
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
In an oven-safe large non-stick skillet, over medium-high heat add:
Heat oil until hot but not smoking and sear roast until browned, about 4 minutes.
Turn meat over and transfer skillet to oven.
Roast until a meat 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).
Add roasted-pepper mixture to meat juices in hot skillet, scraping up brown bits.
Transfer to a serving bowl and stir in:
- 1/2 cup chopped cilantro
- 1/2 cup chopped basil
Serve sliced beef with roasted-pepper relish.

Prep Time: 20 min, 20-30 min inactive time
Cook Time: 20-25 min
Difficulty: Easy
Servings: 4-6
Serving Size: approx. 7 oz
Serving Suggestions: Great on the grill, too! Also great with lime juice and zest. Love Tri-Tip? Also try Whiskey Tri-Tip.