Garlic-Rubbed Tri-Tip With Mint Caper Salsa

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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

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