Tri-Tip Sandwich with Chimichurri Sauce (Tortas de Bistec)
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
-
Servings
4
-
Calories
1045 kcal
-
Course
Main Course
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Cuisine
American
Tri-Tip Sandwich with Chimichurri Sauce (Tortas de Bistec)
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These tri-tip sandwiches with chimichurri sauce are beyond ridiculous. I made them many times for picnics and dinners this summer. Slices of tender and moist beef in a warm toasted bolillo with homemade tangy chimichurri sauce, lettuce, tomato, Oaxaca cheese, and creamy slices of avocado is heaven all in one bite.
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Ingredients
Chimichurri Sauce:
- 1 handful Italian parsley stems removed
- 1/2 cup olive oil
- 1/3 cup red wine vinegar
- 1 handful fresh cilantro stems removed
- 2 garlic cloves peeled
- 3/4 teaspoon dried crushed red pepper
- 1/2 teaspoon salt
Tri-Tip:
- 1/2 cup dark brown sugar
- 1/4 cup paprika
- 2 tablespoons coarse black pepper
- 1 teaspoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 tablespoon kosher salt
- yellow mustard
- 2 pounds tri-tip steak abut 2” thick
Sandwiches:
- 4 bolillos Mexican rolls or French sandwich rolls
- 4 tablespoons butter softened
Toppings:
- lettuce
- Tomato slices
- Oaxaca cheese slices
- avocado slices
- Red onion slices
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Instructions
Chimichurri Sauce:
- Puree all ingredients in a blender. Transfer to bowl. (Cover and let stand at room temperature.)
Tri-Tip:
- In a large dish combine dry ingredients with a fork.
- Apply a light coat of yellow mustard to the meat then sprinkle enough rub on the entire surface of the meat on both sides.
- Preheat a gas grill to medium-high. Cook 3 to 4 minutes per side over direct heat until nicely charred. Lower gas grill heat to medium and cook an additional 6 to 8 minutes per side or until an instant-read thermometer registers 120°F for rare (steak will carry over to 125°F, or medium-rare, as it rests).
- Transfer meat to a carving board; let rest for 10 minutes. Thinly slice against the grain.
Sandwiches:
- Spread butter on bolillos and place the rolls buttered side down on a hot griddle and slightly toast.
- Spread chimichurri sauce on one side of the warm toasted bolillo.
- Place desired amount of meat and garnish with toppings of your choice.
Notes
- The chimichurri sauce can be made 2 hours ahead. Cover and let stand at room temperature.
Nutrition Information
Show Details
Calories
1045kcal
(52%)
Carbohydrates
70g
(23%)
Protein
55g
(110%)
Fat
61g
(94%)
Saturated Fat
18g
(90%)
Cholesterol
180mg
(60%)
Sodium
2579mg
(107%)
Potassium
1027mg
(29%)
Fiber
6g
(24%)
Sugar
32g
(64%)
Vitamin A
4217IU
(84%)
Vitamin C
2mg
(2%)
Calcium
136mg
(14%)
Iron
17mg
(94%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1045 kcal
% Daily Value*
| Calories | 1045kcal | 52% |
| Carbohydrates | 70g | 23% |
| Protein | 55g | 110% |
| Fat | 61g | 94% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 180mg | 60% |
| Sodium | 2579mg | 107% |
| Potassium | 1027mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 32g | 64% |
| Vitamin A | 4217IU | 84% |
| Vitamin C | 2mg | 2% |
| Calcium | 136mg | 14% |
| Iron | 17mg | 94% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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