Garlic-Rubbed Tri-Tip with Mint Caper Salsa

Name: Garlic-Rubbed Tri-Tip with Mint Caper Salsa
Prep time: 1 d 45 min
Cook time: 1 d 45 min
Total time: 1 d 45 min
Yield: 10
Cuisine: Mexican
Ingredients: 2 fillets anchovy fillets; 2 Tbsps capers, roughly chopped; 1 garlic clove, chopped; 10 garlic cloves, chopped; 1 Tbsp sweet Hungarian paprika; 2 Tbsps kosher salt; 1 Tbsp each lemon zest and juice; 177 milliliters each roughly chopped parsley and mint; 1 Tbsp MIN CAPER SALSA; 177 milliliters extra-virgin olive oil; 3 Tbsps olive oil, divided; 2 teaspoons pepper; 1 teaspoons red chile flakes; 10 servings Salt and pepper to taste; 79 milliliters chopped shallots; 2 boneless tri-tip roasts (2 to 2 1/2 lbs. each); 10 servings TRI-TIP

Garlic-Rubbed Tri-Tip with Mint Caper Salsan is a gluten free, dairy free, and primal side dish. One portion of this dish contains approximately 8g of protein, 24g of fat, and a total of 251 calories. This recipe serves 10. It is a rather cheap recipe for fans of Mexican food. From preparation to the plate, this recipe takes roughly 24 hours and 45 minutes. If you have olive oil, mint caper salsa, shallots, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Paprika

Garlic

Pepper

Ground Meat

Salt

Cooking Oil

Equipment you will use

Chefs Knife

Bowl

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

Ingredients you will need

Spread

Meat

Wrap

Equipment you will use

Plastic Wrap

Preheat oven to 35

Equipment you will use

Oven

Scrape excess marinade from meat.

Ingredients you will need

Marinade

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.

Ingredients you will need

Meat

Cooking Oil

Equipment you will use

Frying Pan

Oven

Let meat rest, uncovered, on a cutting board 15 minutes.

Ingredients you will need

Meat

Equipment you will use

Cutting Board

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

Ingredients you will need

Salsa

Sauce

Equipment you will use

Food Processor

Slice each tri-tip thinly across the grain, rotating the meat to keep knife perpendicular to the grain (it changes direction on tri-tip).

Ingredients you will need

Grains

Meat

Equipment you will use

Knife

Serve with salsa.

Ingredients you will need

Salsa

Equipment

Ingredients

Servings:

2fillets

anchovy fillets 2Tbsps

capers, roughly chopped 1

garlic clove, chopped 10

garlic cloves, chopped 1Tbsp

sweet Hungarian paprika 2Tbsps

kosher salt 1Tbsp

each lemon zest and juice 177milliliters

each roughly chopped parsley and mint 1Tbsp

MIN CAPER SALSA 177milliliters

extra-virgin olive oil 3Tbsps

olive oil, divided 2teaspoons

pepper 1teaspoons

red chile flakes 10servings

Salt and pepper to taste 79milliliters

chopped shallots 2

boneless tri-tip roasts (2 to 2 1/2 lbs. each)10servings

TRI-TIP

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. It has 4.5 out of 5 stars and a bottle costs about 20 dollars.