Servings
Font
Back
0 from 3 votes

Tri-Tip Sandwich with Chimichurri Sauce (Tortas de Bistec)

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 1045 kcal
Course: Main Course
Cuisine: American

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

Instructions

Chimichurri Sauce:
    Cup of Yum
  1. Puree all ingredients in a blender. Transfer to bowl. (Cover and let stand at room temperature.)
Tri-Tip:
  1. In a large dish combine dry ingredients with a fork.
  2. Apply a light coat of yellow mustard to the meat then sprinkle enough rub on the entire surface of the meat on both sides.
  3. 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).
  4. Transfer meat to a carving board; let rest for 10 minutes. Thinly slice against the grain.
Sandwiches:
  1. Spread butter on bolillos and place the rolls buttered side down on a hot griddle and slightly toast.
  2. Spread chimichurri sauce on one side of the warm toasted bolillo.
  3. 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

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

% 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.