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

Instructions

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.
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.
3. 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).
4. Preheat oven to 425°F with rack in middle.
5. 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.
6. 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).
7. 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.
8. 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.