Garlic-Rubbed Tri-Tip with Mint Caper Salsa

  • J0snowbunnie Posted: 10/16/12
    Worthy of a Special Occasion

    This marinade is easy, simple and amazing! We didn't have time to cook it after 24 hours so we lett it set for another day, and this is the best tri tip I have ever made. This will be our new recipe for when we have company over.

  • TrudieB Posted: 08/05/12
    Worthy of a Special Occasion

    FFFAAAAN-TASTIC! I've made this three times, and every time had only a couple hours to let it marinate wrapped in Saran Wrap in the fridge, rather than the 24 hrs in the recipe ("at least 24hrs"). Each time got raves, and each time I vow to be sure I get it in the marinade a day ahead, cos if it's this good while disobeying the directions, how great would it be if I was in full compliance??! Then I forget and have to rush it. :-/. As a person who avoids spicy food, I have no idea WHAT compelled me to add a bit of chile powder, but add it I did, and liked it a lot. Only about 1/2 to 1 teaspoon, for one tri tip (this recipe is for two tri tips total about 5 lb). It just gave it a bit of spark I'm not used to when cooking my tri tip my usual way. Try this recipe! Also I actually started it on the stove top, in my big black skillet, and finished it in the Weber IN THE SKILLET! It was great. THANKS, SUNSET!


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