Tri Tip Sandwich
User Reviews
5
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Prep Time
5 mins
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Cook Time
40 mins
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Marinating Time
3 hrs
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Total Time
3 hrs 45 mins
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Servings
4 sandwiches
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Calories
967 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Tri Tip Sandwich
Description
This recipe emphasizes marinating a 2.5-pound tri-tip roast in a carefully balanced dry rub for at least 3 hours, allowing deep flavor penetration. After patting the roast dry and brushing with oil, it is seared over high heat to develop a crust, then cooked at a lower temperature while being regularly basted with a tangy marinade that combines red wine vinegar, olive oil, and whole grain mustard.
The basting keeps the meat moist and adds acidity and richness. Following the cooking period, the meat is rested to redistribute juices before slicing. The sandwich is assembled on grilled or toasted ciabatta rolls with layers of horseradish sauce for heat, sweet caramelized onions, and cheese slices, resulting in balanced textures and flavors.
For best results, the tri-tip may be prepared up to two days ahead and gently reheated to avoid overcooking. It also freezes well when wrapped tightly after applying the dry rub, maintaining quality up to six months.
Ingredients
dry rub
- 2 ½ teaspoons salt
- 2 ½ teaspoons black pepper
- 1 tablespoon garlic powder
- 2 ½ teaspoons smoked paprika
- 2 teaspoons onion powder
- 1 teaspoon rosemary minced
tri-tip
- One 2.5 pound tri-tip roast
- 1 tablespoon extra virgin olive oil
basting marinade
- ⅓ cup red wine vinegar
- ⅓ cup extra virgin olive oil
- 2 tablespoons whole grain mustard
assembly
- 4 ciabatta rolls or roll of choice, grilled or toasted
- 1 cup horseradish sauce creamy
- 1 cup red onion sliced and lightly caramelized
- 8 lices cheese
Instructions
- Place all dry rub ingredients into a small mixing bowl and whisk together. Generously sprinkle mixture over the tri tip and rub all over the meat.
- Tightly wrap tri tip in plastic wrap and refrigerate for at least 3 hours and up to 24 hours.
- Unwrap tri tip and gently pat dry. Brush with 1 tablespoon of oil.
- Place all basting ingredients into a mixing bowl and whisk together.
- Preheat grill to 375˚F or place grill pan over medium-high heat and preheat oven to 350˚F.
- Add tri tip and sear for 3 to 4 minutes. Flip and continue to sear for 3 to 4 minutes.
- Lower heat to 350˚F (or medium heat) and baste roast with basting marinade. Flip and baste other side of the roast, then close grill lid. (If cooking on stovetop, place tri tip in oven at this time).
- Continue to flip and baste tri tip every 8 minutes for about 24 minutes for medium-rare or for 32 minutes for medium.
- Remove tri tip from grill or oven and transfer to a cutting board. Allow beef to rest for 6 to 8 minutes.
- Thinly slice tri-tip into 1/4-1/2" pieces.
- To assemble: Spread tops and bottom of rolls with creamy horseradish sauce. Top bottom rolls with a few slices of tri tip and top each with 2 slices of provolone cheese.
- Place sandwiches until a broiler for 1 to 2 minutes, until cheese melts. Top each sandwich with red onions and gently press roll tops over each sandwich. Serve.
Notes
- The tri-tip roast benefits from a 3-24 hour marinade period to maximize flavor.
- For make-ahead convenience, cook the tri-tip slightly underdone before refrigerating and gently reheat before serving.
- To freeze, wrap the seasoned tri-tip tightly in plastic wrap, place in a freezer bag, and thaw overnight in the refrigerator before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4sandwiches
Amount Per Serving
Calories 967 kcal
% Daily Value*
| Calories | 967kcal | 48% |
| Carbohydrates | 42g | 14% |
| Protein | 75g | 150% |
| Fat | 55g | 85% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 210mg | 70% |
| Sodium | 2555mg | 106% |
| Potassium | 1258mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 950IU | 19% |
| Vitamin C | 18mg | 20% |
| Calcium | 415mg | 42% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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