GARLIC RUBBED TRI TIP WITH MINT CAPER SALSA

Sunset/December 2011 – Roast Ready by Kate Washington Best served with White Bean Gratin

Photo by Christina H.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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. 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

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