TRI TIP SANDWICHES RECIPES RECIPES

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RECIPES - TRI-TIP SANDWICHES | HOME & FAMILY - HALLMARK CHA…

Mark Steines is grilling the perfect Labor Dish meal, tri-tip sandwiches.

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SANTA MARIA TRI-TIP SANDWICH RECIPE - FOOD.COM



Santa Maria Tri-Tip Sandwich Recipe - Food.com image

Make and share this Santa Maria Tri-Tip Sandwich recipe from Food.com.

Total Time 1 hours

Prep Time 0S

Cook Time 1 hours

Yield 12 serving(s)

Number Of Ingredients 18

1 tablespoon olive oil
1/2 cup red onion, finely slices
1 teaspoon garlic, minced
1/2 cup chicken broth
1/4 cup ketchup
1/4 cup steak sauce, A1
1 tablespoon parsley, minced
1 tablespoon Worcestershire sauce
1 1/2 teaspoons coffee beans, ground
1/4 teaspoon black pepper
1 tablespoon cracked black pepper
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon dried mustard
1 teaspoon paprika
1/3 teaspoon cayenne pepper
3 lbs tri-tip roast
12 slices French rolls

Steps:

  • To make the barbecue sauce:
  • In a medium saucepan over medium-high heat, warm the olive oil.
  • Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes.
  • Add the chicken broth, ketchup, steak sauce, parsley, Worcestershire sauce, ground coffee, and black pepper.
  • Bring the mixture to a boil; reduce the heat to a simmer and cook, stirring occasionally, until reduced to 1/2 cup, about 10 minutes.
  • Purée the sauce in a food processor or blender.
  • Allow to cool, cover and refrigerate until ready to use.
  • Bring to room temperature before serving.
  • To make the dry rub:
  • In a small bowl, mix together the black pepper, garlic powder, salt, dried mustard, paprika, and cayenne.
  • Press the mixture into the surface of the tri-tip, cover with plastic wrap, and refrigerate overnight.
  • Follow the grill’s instructions for using wood chips.
  • Sear the tri-tip directly over medium heat, turning once, until both sides are seared, about 5 minutes total.
  • Then grill the tri-tip indirectly over medium heat, turning once, until the internal temperature is about 140 degrees Fahrenheit for medium-rare, 20 to 30 minutes more.
  • Allow to rest for 5 minutes before slicing thinly on the diagonal against the grain.
  • Build each roll with slices of meat and a dollop of sauce.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 24.6, FatContent 1.3, SaturatedFatContent 0.2, CholesterolContent 0, SodiumContent 295.4, CarbohydrateContent 3.1, FiberContent 0.4, SugarContent 1.6, ProteinContent 0.6

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