Garlic-Rubbed Tri-Tip With Mint Caper Salsa Recipe

Name: Garlic-Rubbed Tri-Tip With Mint Caper Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 garlic cloves, chopped; 1 1/2 tbsp. kosher salt; 1 tbsp. sweet Hungarian paprika; 2 tsp. pepper; 3 tbsp. olive oil, divided; 2 boneless tri-tip roasts (2 to 2Vz lbs. each); MINT CAPER SALSA; 3/4 cup each roughly chopped parsley and mint; 1/3 cup chopped shallots; 2 anchovy fillets; 1 garlic clove, chopped; 2 tbsp. capers, roughly chopped; 1/2 tsp. red chile flakes; 1 tbsp. each lemon zest and juice; 3/4 cup extra-virgin olive oil; Salt and pepper to taste

Servings: persons

10 garlic cloves, chopped
1 1/2 tbsp. kosher salt
1 tbsp. sweet Hungarian paprika
2 tsp. pepper
3 tbsp. olive oil, divided
2 boneless tri-tip roasts (2 to 2Vz lbs. each)
MINT CAPER SALSA
3/4 cup each roughly chopped parsley and mint
1/3 cup chopped shallots
2 anchovy fillets
1 garlic clove, chopped
2 tbsp. capers, roughly chopped
1/2 tsp. red chile flakes
1 tbsp. each lemon zest and juice
3/4 cup extra-virgin olive oil
Salt and pepper to taste

1
Sprinkle garlic with salt and mince to combine, then mash to a paste with flat side of chef's knife. In a small bowl, mix paste with paprika, pepper, and 2 tbsp. oil. Spread paste all over tri-tips. Wrap meat in plastic wrap and chill at least 24 hours and up to 2 days.
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Preheat oven to 350u00b0. Scrape excess marinade from meat. Heat remaining 1 tbsp. oil in a large, ovenproof frying pan over medium-high heat. Brown tri-tips on one side only, 3 to 4 minutes. Turn meat over in pan; then set in oven and roast until internal temperature reaches 125u00b0 for medium-rare, about 20 minutes. Let meat rest, uncovered, on a cutting board 15 minutes.
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Meanwhile, make salsa: Put all salsa ingredients in a food processor and pulse several times to combine into a rough sauce.
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Slice each tri-tip thinly across the grain, rotating the meat to keep knife perpendicular to the grain (it changes direction on tri-tip). Serve with salsa.

936

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 10 garlic cloves, chopped, 1 1/2 tbsp. kosher salt, 1 tbsp. sweet Hungarian paprika, 2 tsp. pepper, and more.

Yes, Garlic-Rubbed Tri-Tip With Mint Caper Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Garlic-Rubbed Tri-Tip With Mint Caper Salsa

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