Garlic-Rubbed Tri-Tip with Mint Caper Salsa

Photo: Maren Caruso; Styling: Robyn Valarik

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.

Yield: Serves 10 to 12
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 422
  • Calories from fat: 64%
  • Protein: 34g
  • Fat: 31g
  • Saturated fat: 7.9g
  • Carbohydrate: 2g
  • Fiber: 0.5g
  • Sodium: 337mg
  • Cholesterol: 100mg

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

Preparation

  1. 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. 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. 3. Meanwhile, make salsa: Put all salsa ingredients in a food processor and pulse several times to combine into a rough sauce.
  4. 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.
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