Garlic-Rubbed Tri-Tip With Mint Caper Salsa

• 10 garlic cloves, chopped
• 1 1/2 tbsp. kosher salt
• 1 tbsp. sweet Hungarian paprika
• 2 tsp. pepper
• 3 tbsp. olive oil, divided
• 2 boneless tri-tip roasts (2 to 2Vz 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 tbsp. capers, roughly chopped
• 1/2 tsp. red chile flakes
• 1 tbsp. each lemon zest and juice
• 3/4 cup extra-virgin olive oil
• Salt and pepper to taste

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.
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3. Preheat oven to 350u0b0. 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 125u0b0 for medium-rare, about 20 minutes. Let meat rest, uncovered, on a cutting board 15 minutes.
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5. Meanwhile, make salsa: Put all salsa ingredients in a food processor and pulse several times to combine into a rough sauce.
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7. 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.

garlic, kosher salt, sweet hungarian paprika, pepper, olive oil, roasts, caper salsa, parsley, shallots, anchovy, garlic, capers, red chile flakes, lemon zest, extravirgin olive oil, salt

Taken from www.epicurious.com/recipes/member/views/garlic-rubbed-tri-tip-with-mint-caper-salsa-50190965 (may not work)