Family Spice Recipe for Tri-Tip Roast with Sun-Dried Tomato and Roasted Pepper Relish

Tri-Tip Roast with Sun-Dried Tomato and Roasted Pepper Relish

Adapted from recipe by Gourmet Magazine, October 2008

 

 

 

  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.

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

 

 

 

 

 

Family Spice Recipe for Tri-Tip Roast with Sun-Dried Tomato and Roasted Pepper Relish

 

Difficulty: Easy

Prep Time: 20 mins, 20-30 mins inactive time

Cook Time: 20-25 mins

Servings: 4-6

Serving Size: approx. 7 oz

Serving Suggestions: Great on the grill, too! Also great with lime juice and zest. Serve with salad, steamed vegetables, Basmati Rice with Potato Crust, Baked Butternut Squash, Roasted Acorn Squash, Boursin Creamed Spinach, Potato Latkes (Pancakes), Roasted Vegetables, Roasted Vegetable Salad, Mashed Potatoes and Cauliflower, or Classic Mashed Potatoes.

 

 

 


 

NEED NUTRITIONAL INFORMATION!

NUTRITION FACTS
Serving Size 1 cup
Amount Per Serving
% Daily Values*
Calories
TBD
TBD
Calories from fat
TBD
TBD
Total Fat
TBD
TBD
Saturated Fat
TBD
TBD
Trans Fat
TBD
TBD
Cholesterol
TBD
TBD
Sodium
TBD
TBD
Carbohydrates
TBD
TBD
Dietary Fiber
TBD
TBD
Sugars
TBD
TBD
Protein
TBD
TBD
Vitamin A
TBD
TBD
Vitamin C
TBD
TBD
Vitamin K
TBD
TBD
Calcium
TBD
TBD
Iron
TBD
TBD
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

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