Beef Roast Topped With Roasted Red Pepper and Sun-Dried Tomato Relish

Photo: More is More Mom

Ingredients

6 Serves

2 pounds beef roast (a tri-tip is nice, but not necessary. The relish makes up for a lot of the flavor)

2 red bell peppers

3 cloves of garlic

of salt

8 1/2 ounces jar of sun-dried tomatoes, drained and chopped

2 tablespoons olive oil (1 for the relish, 1 for the roast)

2 tablespoons capers, drained and chopped

1 teaspoon grated lemon zest

2 teaspoons lemon juice

1 teaspoon toasted fennel seeds, ground

1 teaspoon sugar

1/2 cup Italian parsley, chopped

1/2 cup basil, chopped

Preparation

Relish:

I love when something can be prepped ahead of time. The relish can be made the day before, adding the final two ingredients when the roast comes out of the oven! If you have any left-over relish it would be fantastic on fish or chicken another night, making every meal more special….

Pre-heat broiler

Line a rimmed baking sheet with aluminum foil

Place the 2 red bell peppers on the baking sheet

Broil for approximately 20 minutes, rotating the peppers until the skin is slightly blackened

Remove from the heat and place in a bowl, tightly covered, allowing to stand for 20 minutes

Peel away the skin, remove the seeds and chop

With a mortar and pestle, mince;

Cloves of garlic

Pinch of salt

Mash until a paste if formed

In a bowl, combine;

Chopped pepper

Garlic paste

Sun-dried tomatoes

Tbsp olive oil

Capers

Lemon zest

Lemon juice

Ground fennel seeds

Sugar

Salt and pepper

Put aside until ready to use, or refrigerate over night

Pre-heat oven to 425°

Season roast with salt and pepper

In an oven proof skillet, heat 1 Tbsp oil over medium-high heat

Sear beef, for approximately 4 minutes, until underside is nicely browned

With tongs, flip over

Place skillet in oven

Roast until an instant read thermometer registers 125° for medium rare

A 2” thick roast may take approximately 20 minutes to cook

A thicker roast will take a little longer

Remove roast from skillet and place on a cutting board, resting uncovered for 15 minutes

Meanwhile, in a hot skillet, add relish

Stir, scraping up any brown bits

Add;

Parsley

Basil

Stir until well blended

Slice beef and top with relish

For a quick, easy and yummy potato recipe, please visit me at my website:

Http://moreismoremom.com

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About

As the More is More Mom®, I’m all about……a more savory and delicious dinner! For your sit down Sunday dinner, or for a weeknight on the fly, there is nothing like a beautiful roast. Why not make it a little more special with a tasty relish? It’s one of those things that makes you go….mmmmmm!