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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3
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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5
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Garlic-Rubbed Tri-Tip With Mint Caper Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions