Photo: Maren Caruso; Styling: Robyn Valarik
YieldsServes 10 to 12Total Time1 day 45 mins
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.

How to Make It

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 tbsp. oil. Spread paste all over tri-tips. Wrap meat in plastic wrap and chill at least 24 hours and up to 2 days.

Step 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.

Step 3
3

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

Step 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.

Step 5
5

Note: Nutritional analysis is per serving.

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

Directions

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 tbsp. oil. Spread paste all over tri-tips. Wrap meat in plastic wrap and chill at least 24 hours and up to 2 days.

Step 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.

Step 3
3

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

Step 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.

Step 5
5

Note: Nutritional analysis is per serving.

Garlic-Rubbed Tri-Tip with Mint Caper Salsa

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