Garlic-Rubbed Tri-Tip with Mint Caper Salsa |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
This is a wintertime take on Santa Mariastyle 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. 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) |
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:
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.
|
|