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

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

 

  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 425ºF 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
  • In an oven-safe large non-stick skillet, over medium-high heat add:
    • 1 TBS olive oil
  • 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.
    •

     

    Family Spice Recipe for Tri-Tip Roast with Sun-Dried Tomato and 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.

     

     

     

     

     

     

     

     

     

     

     

     


     

     

     

     

     

    <back to the top>

    <back to recipes>