Rating: 5 stars
3 Ratings
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  • 5 star values: 3

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.

This Story Originally Appeared On sunset.com

Gallery

Maren Caruso; Styling: Robyn Valarik

Recipe Summary

total:
1 day
Yield:
Serves 10 to 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 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.

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

  • 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.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

422 calories; calories from fat 64%; protein 34g; fat 31g; saturated fat 7.9g; carbohydrates 2g; fiber 0.5g; sodium 337mg; cholesterol 100mg.
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