• 10servings
  • 422calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 10 garlic cloves, chopped

  2. 1 1/2 tablespoons kosher salt

  3. 1 tablespoon sweet Hungarian paprika

  4. 2 teaspoons pepper

  5. 3 tablespoons olive oil, divided

  6. 2 boneless tri-tip roasts (2 to 2 1/2 lbs. each)

  7. 3/4 cup each roughly chopped parsley and mint

  8. 1/3 cup chopped shallots

  9. 2 anchovy fillets

  10. 1 garlic clove, chopped

  11. 2 tablespoons capers, roughly chopped

  12. 1/2 teaspoon red chile flakes

  13. 1 tablespoon each lemon zest and juice

  14. 3/4 cup extra-virgin olive oil

  15. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  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.

  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.

  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.

  5. Note: Nutritional analysis is per serving.


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