I know, it is a leap of faith departure from the classic "Q" tradition, but it is elegantly Mediterranean, and could be the main event at your Christmas feast:
(serves 10-12)
10 garlic cloves, chopped
1&1/2 t. sea* salt
1 T. sweet Hungarian paprika
2 t. freshly ground pepper*
3 T. EVOO, divided
2 boneless tri-tip roasts (2 to 2&1/2 lbs. each)
Salsa:
3/4 cup each roughly chopped parsley and mint
1/3 cup shallots, chopped
2 anchovy fillets (I would use an inch squeeze of anchovy paste in a tube)
1 garlic clove, chopped
2 T. capers, drained and roughly chopped
1/2 t. red chile pepper flakes
1 T. each lemon juice and zest
3/4 cup EVOO
Sea salt* and freshly ground pepper to taste
Sprinkle garlic with salt and mince to combine, then mash to a paste with the flat side of your chef knife. In a small bowl, mix paste with paprika, pepper, and 2 T. oil. Spread all over tri-tips. Wrap meat in plastic wrap and chill at least 24 hours and up to 2 days. Preheat oven to 350. Scrape excess marinade from meat. Heat remaining oil in a large, ovenproof frying pan over med. high. Brown on one side only 3-4 mins. Turn meat over in pan; then set in oven and roast until internal temp. reaches 125 for med. rare (my fav.), about 20 mins. Let meat rest on a cutting board 15 mins. Meanwhile, make salsa. Put all ingredients in a food processor, and pulse several times to combine into a rough chop. Slice each tri-tip thinly across the grain (it changes directions on a tri-tip). Serve with salsa.
"Kind hearts are the gardens; kind thoughts are the roots; kind words are the flowers; kind deeds are the fruits."
How can you NOT have FUN today - it's FRIDAY!!
Love,
MM
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