Step 1

Heat grill to medium-high. Rub tri-tip with 1 tablespoon oil, then paprika and 1/2 teaspoon each salt and pepper.

Step 2

Grill, turning occasionally, until browned on all sides and cooked to desired doneness, 18 to 25 minutes depending on size of tri-tip. (It’s medium-rare when instant-read thermometer inserted into thickest part of meat registers 130°F.) Transfer to cutting board and let rest at least 10 minutes before slicing.

Step 3

Meanwhile, in mini food processor or blender, pulse parsley, basil, capers, garlic, mustard, honey, 1/4 teaspoon salt, and 1/2 teaspoon pepper until finely chopped. Add remaining 3 Tbsp oil and pulse to combine. Serve with steak.