ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Garlic-Rubbed Tri-Tip with Mint Caper Salsa

Photo: Maren Caruso; Styling: Robyn Valarik
Total time 24 hrs, 45 mins
Yield Serves 10 to 12
This is a wintertime take on Santa Maria–style tri-tip from California's Central Coast, with an elegant Mediterranean flavor profile. You can grill it too, of course. Serve it with white bean gratin.

Ingredients

  • TRI-TIP
  • 10 garlic cloves, chopped
  • 1 1/2 tablespoons kosher salt
  • 1 tablespoon sweet Hungarian paprika
  • 2 teaspoons pepper
  • 3 tablespoons olive oil, divided
  • 2 boneless tri-tip roasts (2 to 2 1/2 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 tablespoons capers, roughly chopped
  • 1/2 teaspoon red chile flakes
  • 1 tablespoon each lemon zest and juice
  • 3/4 cup extra-virgin olive oil
  • Salt and pepper to taste

Nutrition Information

  • calories 422
  • caloriesfromfat 64 %
  • protein 34 g
  • fat 31 g
  • satfat 7.9 g
  • carbohydrate 2 g
  • fiber 0.5 g
  • sodium 337 mg
  • cholesterol 100 mg

How to Make It

  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.

  2. Preheat oven to 350°. 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 125° for medium-rare, about 20 minutes. Let meat rest, uncovered, on a cutting board 15 minutes.

  3. Meanwhile, make salsa: Put all salsa ingredients in a food processor and pulse several times to combine into a rough sauce.

  4. 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.

  5. Note: Nutritional analysis is per serving.