Name: Tri-Tip Roast with Sun-Dried Tomato and Roasted-Pepper Relish
Cook time: 35 min
Total time: 1 1/4 hr
Yield: Makes 4 5o 6 servings
Ingredients: 1 red bell pepper; 1 garlic clove; 1/2 cup sun-dried tomatoes in oil, drained and chopped; 2 tablespoons extra-virgin olive oil, divided; 2 tablespoons drained capers, chopped; 1 teaspoon grated lemon zest; 2 teaspoon fresh lemon juice; 1 teaspoon fennel seeds, toasted and coarsely ground; 1/2 teaspoon sugar, or to taste; 1 (2- to 2 1/2-pounds) tri-tip beef roast (also called triangular roast; about 2 inches thick); 1/2 cup chopped flat-leaf parsley; 1/2 cup chopped basil

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.

Cooks notes:

Roasted-pepper mixture can be made 1 day ahead and chilled. Stir into meat juices and add herbs before serving.

Recipe notes

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