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Garlic-rubbed Tri-tip with Mint Caper Salsa


Wonderful Mediterranean take for a holiday meal!

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  • 10 garlic cloves
  • 1 1/2 T kosher salt
  • 1 T sweet Hungarian paprika
  • 2 tsp pepper
  • 3 T olive oil, divided
  • 2 boneless tri-tip roasts (2 to 2 1/2 lbs. each)
  • 3/4 cup EACH roughly chopped parsley and mint
  • 1/3 cup chopped shallots
  • 2 anchovy filets
  • 1 garlic clove, chopped
  • 2 T capers, roughly chopped
  • 1/2 tsp red chile flakes
  • 1 T EACH lemon zest and juice
  • 3/4 cup extra-virgin olive oil
  • Salt and pepper to taste


Servings 10
Cooking time 21mins


Step 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 T 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 350º. Scrape excess marinade from meat. Heat remaining 1 T 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 125º for medium-rare, about 20 minutes. Let meat rest, uncovered on a cutting board for 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.

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