Active Time

　　35 min

　　Total Time

　　1 1/4 hr

　　Tri-tip is flavorful and well-marbled, but because it’s really a roast rather than a steak, salt and seasonings don’t affect it the same way they do a thinner cut. That’s where this Mediterranean-inspired relish comes in. The combination of roasted red pepper, sun-dried tomatoes, and capers adds savor to every bite.

　　

Ingredients

Makes 4 5o 6 servings

　　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

　　

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.

　　Cooks’ notes:

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