Tri-tip is flavorful and well-marbled, but because its really a roast rather than a steak, salt and seasonings dont affect it the same way they do a thinner cut. Thats where this Mediterranean-inspired relish comes in. The combination of roasted red pepper, sun-dried tomatoes, and capers adds savor to every bite.
Roasted-pepper mixture can be made 1 day ahead and chilled. Stir into meat juices and add herbs before serving.
Recipe information
Total Time
1 1/4 hr
Yield
Makes 4 5o 6 servings
Ingredients
Preparation
Make roasted-pepper mixture:
Step 1
Roast bell pepper on rack of a gas burner over high heat (or broil 2 to 3 inches from heat), turning with tongs, until skin is blackened, 10 to 15 minutes. Transfer to a bowl and tightly cover, then let stand 20 minutes. Peel, then discard stem and seeds. Chop pepper and return to bowl.
Step 2
Mince and mash garlic to a paste with a pinch of salt, then stir into roasted pepper with sun-dried tomatoes, 1 tablespoon oil, capers, zest, juice, fennel seeds, sugar, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Meanwhile, sear and roast beef:
Step 3
Preheat oven to 425°F with rack in middle.
Step 4
Pat beef dry and season with 1 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat remaining tablespoon 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.
Step 5
Turn meat over and transfer skillet to oven. Roast until an instant-read 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).
To serve:
Step 6
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.
