A tri tip sandwich recipe is full of the exciting roast beef and delicious toppings, all snuggled inside a top-notch bun.
A sandwich from the West Coast of America, in particular California has been taking social media by storm due to its high level of flavours and tender texture. Today we will be taking an in depth look at the Tri-Tip Sandwich, from where it comes to how you can make it perfectly right out of your own home. We will also be answering the most asked questions to help you perfect and enjoy this dish.
What Is Tri-Tip?
What Is Tri-Tip — A triangle cut of beef from the bottom sirloin that is a little bit more tender and has significantly more flavor than anything you can buy. It’s also could be pretty lean, just enough fat marbling through the muscle to prevent it from drying out when cooked. Tri-tip roast is most often grilled or smoked, but it can also be roasted to tender deliciousness in an oven — and now pan-seared for your convenience.
Why Is It Called Tri-Tip?
The first name comes from how the cut is triangular in shape, with three points to the meat — and thus why it’s “tri” tip. This cut was adopted in California, specifically authorized for use in Santa Maria-style BBQ which the meat is heavily seasoned with salt and pepper garlic rub then grilled directly over medium flame.
How to Properly Cook Tri-Tip for a Sandwich
The cooking method that suits the Tri-Tip Sandwich best is grilling. There you can get the woodsy BBQ flavor to pair with your fatty beef, and enjoy both crispy exterior but still tenderness juicy interior.
This is going to be a step by step guide in how we make our delicious Tri-Tip Sandwich recipe.
Tri-Tip Sandwich Recipe
Ingredients
For the Tri-Tip:
2-3 pound tri-tip roast
2 tablespoons olive oil
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
2 teaspoons garlic powder
2 teaspoons smoked paprika
1 teaspoon onion powder
Optional: 1 teaspoon chili powder, for an extra kick
For the Sandwich:
4 Ciabatta Rolls or French Roll
1 cup arugula or baby spinach
Cheddar or provolone cheese (4 slices)
1 big red onion, diced and sautéed
1 cup BBQ sauce of your choice
½ cup mayonnaise
2 tablespoons Dijon mustard
Pickles : Add only if you like some crazy crunchieee.
Butter for toasting the rolls
Instructions
Step 1: Season the Tri-Tip
Combine salt, pepper, garlic powder, smoked paprika onion powder and chili in a small bowl.
Rub tri-tip with olive oil and heavily coat the spice mixture over it. Remove the tri-tip from refrigerator to allow it to come up in temperature (to room temp) for at least 30 minutes before you grill, so that flavors can penetrate into the meat.
Step 2: Grill the Tri-Tip
Preheat grill to medium-high heat. You need the grill hot enough to give you a nice sear, but not so blazing that it chars the outside before your steak is done in middle.
Sear the tri-tip on each side over high heat for 4-5 minutes or until a crust forms.
Now, reduce the heat or move it to a medium-low temperature on your bbq for indirect cooking. Continue grilling, turning once or twice more and aiming for a 130-degree internal temperature (medium rare) or 140 degrees (for medium), another 20 to 30 minutes.
Take the tri-tip out of the grill, wrap it in tin foil and let sit for 10 min. This gives the time for all of those juices to redistribute evenly through that meat, creating perfect condtions for a juicy sandwich.
Step 3: Caramelize the Onions
Allow the tri-tip to rest and then heat a pan over medium with 1 T of olive oil. Throw in some sliced red onions and continue to cook for 15-20 minutes, stirring every few minutes while the onion slices soften. Pinch of salt and 1 tsp sugar (optional, add only if you like the sweetness)
Step 4: Assemble the Sandwich
Slice the rested tri-tip against grain into thin strips. This makes sure that it had been really simple to tear into and put on your fork every-time.
Cut the ciabatta or French rolls in half and butter insides. Grill or toast the rolls until they are golden brown.
Prep a small tapisserie and mix your choice of mayonnaise with Dijon mustard for creamy tartness
Apply mayo-mustard mix to the bottom half of the rolls, then fill up with arugula (or spinach), tri-tip meat slices, caramelized onions and a slice of cheese. If desired, top with a little BBQ sauce and some pickles for an added flavor/texture pop!
Top it with the other half of bun and your sandwich is ready!
Step 5: Serve and Enjoy
Cut the sandwiches in half and serve with coleslaw, potato salad or even French fries on the side if you want a proper lunch.
How to make the perfect Tri-Tip Sandwich
For the best flavor and tenderness we suggest cooking to medium-rare, or at most Medium. It is easy to overcook so your panini will be dry.
On resting the tri-tip post grilling to seal in juices.
Toasting the bread adds a layer of toasty, crunchy goodness and also prevents sogginess from taking over your sandwiches.
Add on toppings such as sautéed mushrooms, roasted bell peppers or jalapeños for a kick.
Other FAQs about tri-tip sandwich Recipe
1. Tri-Tip Sandwich with How to Make French Bread?
A tri tip sandwich — Ciabatta rolls, French rolls or sourdough bread The firm texture stands up nicely to the juicy meat and other fixings.
2. Does Tri-Tip have to be Grilled or Can it Bake in the Oven?
Yes! To bake the tri-tip in an oven, preheat it to 425°F and sear your meat on a skillet for anywhere between three or four minutes per side after which you transfer them into the oven to finish cooking until they reach temperatures of around 130-135° F when checked with an internal thermometer.
3. What kind of other sauces go well with a Tri-Tip Sandwich?
If BBQ sauce is not your thing, consider switching it out for an aioli, horseradish cream, chimichurri or a spread of garlic herb butter.
4. Should I slice tri-tip for a sandwich?
Be sure to always cut tri-tip against the grain. Grain is simply the way that muscle fibers run. Slicing crosswise instead of against the grain tears those fibers apart, making sure it is slushy.
5. What are the toppings available for Tri-Tip Sandwich?
Mix and match with other ingredient toppings like caramelized onions, sautéed mushrooms, pickle slices, roasted red pepper slivers or arugula / spinach leaves; these can include custom flavored cheeses from cheddar to provolone or Swiss as well.
6. Is it okay to actually marinate the tri-tip before throwing on the grill?
Yes! Do Tri-tip Marinades make a difference? It marinates so well in olive oil, garlic, rosemary and red wine vinegar. It should be marinated for at least 4 hours or overnight to get the best results.
7. How much time to rest tri-tip after grilling?
Rest the tri-tip for at least 10 minutes after grilling. It will help to move around the juices a little-bit, hence getting every bite as juicy and tasty.
8. How far in advance can I make tri-tip sandwiches?
You can make the meat and caramelized onions ahead of time. Combine just before serving so sandwiches do not turn soggy.
9. Is it possible to cook this on the smoker for a different taste or is that sacrilege?
Absolutely! The other thing that the smokiness does is to give this smoked tri-tip an amazing taste. Smoke at 225 for medium rare of116-120 degrees.
10. What to Serve with a Tri-Tip Sandwich?
One of the most popular sides is coleslaw, but potato salad, French fries or onion rings are common options as well as grilled vegetables and just a green salad.
Conclusion
You can serve Tri-Tip Sandwiches up at all sorts of occasions, from backyard barbecues to casual weeknight dinnersRANDY MAY / AUTHOR This sandwich fits the bill with its juicy flavorful meat, that is littered in all of your favorite toppings. Serve the people-pleasing dish in less time, just follow.the above food! Whether you grill, roast or smoke your tri-tip slices thin against the grain and serve on bread that is bold enough to stand up to these succulent toppings.
Now that you do, go light up the grill for some Tri-Tip Sandwiches!