Tri Tip Roast With Sun Dried Tomato And Roasted Pepper Relish Recipes

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TRI TIP ROAST



Tri Tip Roast image

I came up with recipe since I couldn't find many for this cut of beef (also known as a culoutte steak or bottom round sirloin). It was very easy to make and tender.

Provided by CHEFWANDA

Categories     Main Dish Recipes     Roast Recipes

Time 8h50m

Yield 4

Number Of Ingredients 8

1 (1 1/2 pound) beef tri tip roast, trimmed
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dry mustard
salt and ground black pepper to taste
⅓ cup red wine
1 tablespoon olive oil, or as needed

Steps:

  • Rub roast all over with thyme, basil, marjoram, mustard, salt, and black pepper. Place meat in a sealable plastic bag, seal the bag, and refrigerate, 8 hours to overnight. Pour red wine into bag with meat 4 hours before cooking.
  • Preheat oven to 450 degrees F (230 degrees C). Drizzle olive oil all over the bottom of a roasting pan.
  • Place meat in the prepared roasting pan.
  • Roast in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue roasting meat until hot and slightly pink in the center, 20 to 25 minutes more. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest for 5 to 10 minutes before thinly slicing against the grain.

Nutrition Facts : Calories 372.4 calories, Carbohydrate 1.2 g, Cholesterol 158.1 mg, Fat 17.7 g, Fiber 0.4 g, Protein 45.9 g, SaturatedFat 5.6 g, Sodium 99.6 mg, Sugar 0.1 g

OVEN-ROASTED TRI-TIP



Oven-Roasted Tri-Tip image

We all know tri-tips are made for grilling, but weather and life don't always permit outdoor cooking. So here's a plan B that gets an A in our house.

Provided by ROBYNSHERE

Categories     Main Dish Recipes     Roast Recipes

Time 2h50m

Yield 8

Number Of Ingredients 7

1 (2 pound) beef tri-tip roast
¼ cup vegetable oil
¼ cup soy sauce
1 onion, cut into wedges
2 teaspoons ground cumin
1 teaspoon crushed garlic
1 teaspoon ground black pepper

Steps:

  • Toss tri-tip with oil, soy sauce, onion, cumin, garlic, and pepper. Marinate in the refrigerator for 2 hours, or up to 24 hours. Let rest at room temperature while preheating the oven.
  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place tri-tip in a shallow roasting pan, preferably on a rack. Remove onions from marinade and place around the beef.
  • Roast in the preheated oven until internal temperature reaches 135 degrees F (57 degrees C) for medium-rare or 150 degrees F (66 degrees C) for medium, 30 to 45 minutes.
  • Allow to rest at least 15 minutes before slicing against the grain.

Nutrition Facts : Calories 292.1 calories, Carbohydrate 3.8 g, Cholesterol 105.4 mg, Fat 16.3 g, Fiber 0.7 g, Protein 31.3 g, SaturatedFat 4.5 g, Sodium 492.8 mg, Sugar 1.4 g

SUN-DRIED TOMATO POT ROAST



Sun-Dried Tomato Pot Roast image

Super easy for the crockpot, it can be done with beef or pork. Cook with carrots and new potatoes and you have side dishes too.

Provided by MandAs

Categories     Roast Beef

Time 6h10m

Yield 6 large servings, 6-8 serving(s)

Number Of Ingredients 8

2 -3 lbs boneless beef chuck roast or 2 -3 lbs top round roast
2 cups sun-dried tomatoes packed in oil, chopped
1 medium onion, chopped
3 garlic cloves, whole
2 teaspoons fresh ground pepper
1 teaspoon salt
1 teaspoon dried rosemary
1 cup water or 1 cup beef broth

Steps:

  • Combine all ingredients in the crock pot.
  • Cook on low for 6-8 hours.

Nutrition Facts : Calories 301.9, Fat 14.4, SaturatedFat 4.8, Cholesterol 99.8, Sodium 610, Carbohydrate 11.8, Fiber 2.7, Sugar 0.8, Protein 34.2

SUN-DRIED TOMATO AND ROASTED RED PEPPER DIP



Sun-Dried Tomato and Roasted Red Pepper Dip image

This is a fantastic tasting dip that I use on everything from fresh veggies, to chips, to sandwiches. Easy to make, and tastes better as it sits in the fridge...YUMMY!!! Sometimes, instead of using the food processor, I finely dice the peppers and tomatoes, and mix by hand for a more chunky dip. Either way, you'll want to double this one!!

Provided by Manda

Categories     Vegetable

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 (7 ounce) jars roasted red peppers, drained and patted dry (or you can roast your own)
8 sun-dried tomatoes, halves soaked in hot water for 5 minutes,drained,and patted dry
2 cloves garlic, minced
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped
4 ounces cream cheese, softened
1/2 cup sour cream
salt and pepper
toasted pita bread, triangles or tortilla chips, to serve

Steps:

  • In food processor, puree peppers, tomatoes, garlic, lemon juice, and parsley until mixture is smooth.
  • Add cream cheese, sour cream, and salt and pepper.
  • Puree until smooth.
  • Serve with pita or tortilla chips, or fresh veggie dippers.

Nutrition Facts : Calories 128.3, Fat 10.9, SaturatedFat 6.7, Cholesterol 29.2, Sodium 1028.5, Carbohydrate 6, Fiber 1.2, Sugar 1.1, Protein 3

TRI-TIP ROAST WITH SUN-DRIED TOMATO AND ROASTED-PEPPER RELISH



Tri-Tip Roast with Sun-Dried Tomato and Roasted-Pepper Relish image

Provided by Ian Knauer

Categories     Tomato     Roast     Father's Day     Dinner     Lemon     Meat     Bell Pepper     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 5o 6 servings

Number Of Ingredients 12

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

Steps:

  • Make roasted-pepper mixture:
  • 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.
  • 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:
  • Preheat oven to 425°F with rack in middle.
  • 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.
  • 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:
  • 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.

SUN-DRIED TOMATO, CORIANDER, AND ROASTED RED PEPPER DIP



Sun-Dried Tomato, Coriander, and Roasted Red Pepper Dip image

Categories     Condiment/Spread     Food Processor     Herb     Tomato     Vegetable     No-Cook     Cocktail Party     Super Bowl     Vegetarian     Quick & Easy     Cream Cheese     Bell Pepper     Cilantro     Gourmet

Yield Makes about 2 1/3 cups

Number Of Ingredients 10

two 7-ounce jars roasted red peppers, drained
3 ounces sun-dried tomatoes (not packed in oil, about 30), soaked in hot water for 5 minutes and drained well, reserving 3 tablespoons of the soaking liquid
2 garlic cloves, chopped fine
1 1/2 teaspoons ground cumin
1 to 2 bottled pickled jalapeño chiles, seeded and minced (wear rubber gloves)
1 teaspoon fresh lemon juice
1/4 cup chopped fresh coriander
1/4 cup chopped scallion
4 ounces cream cheese, cut into bits and softened
tortilla chips as an accompaniment

Steps:

  • In a food processor purée the red peppers, the tomatoes, the garlic, the cumin, the jalapeños, the lemon juice, the coriander, and the scallion until the mixture is smooth, add the cream cheese and salt to taste, and purée the mixture, adding enough of the reserved tomato-soaking liquid to thin the dip to the desired consistency and scraping down the side of the bowl occasionally, until it is smooth. Transfer the dip to a serving bowl and serve it with the tortilla chips.

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