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Category: Sandwiches I
Prep Time: Cook Time: Total Time:
Sauce:
1 tbsp olive oil
1/2 cup finely diced red onion
1 tsp minced garlic
1/2 cup chicken broth
1/4 cup ketchup
1/4 cup steak sauce
1 tbsp finely chopped fresh parsley
1 tbsp Worcestershire sauce
1-1/2 tsp ground coffee
1/4 tsp freshly ground black pepper
Rub:
1 tbsp cracked black pepper
2 tsp garlic salt
1 tsp dry mustard
1 tsp paprika
1/4 tsp cayenne pepper
2 to 2-1/2 lb tri-tip beef, about 1-1/2 inch thick
12 slices French bread
Oak, mesquite, or hickory chips soaked in water for at least 30 minutes
To make barbecue sauce: In a medium saucepan over medium-high heat, warm olive oil. Add onion and garlic and cook, stirring occasionally, until soft, about 5 minutes. Add chicken broth, ketchup, steak sauce, parsley, Worcestershire sauce, ground coffee, and black pepper. Bring mixture to a boil, and then reduce heat to a simmer and cook, stirring occasionally, until reduced to 1/2 cup, about 10 minutes. Puree 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 dry rub: In a small bowl, mix together black pepper, garlic salt, mustard, paprika, and cayenne. Press mixture into surface of tri-tip, cover with plastic wrap, and refrigerate for 3 hours or as long as 24 hours.
Follow grill’s instructions for using wood chips. Sear tri-tip directly over medium heat, turning once, until both sides are seared, about 5 minutes total. Then grill tri-tip indirectly over medium heat, turning once, until internal temperature is about 140 degrees for medium-rare, 20 to 30 minutes more. Allow to rest for 5 minutes before slicing thinly on diagonal against grain. Build each sandwich with slices of meat and a dollop of sauce. Serve warm or at room temperature. Serves 6
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SANTA MARIA TRI-TIP SANDWICH
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Category: Sandwiches I
Prep Time: Cook Time: Total Time:
Sauce:
1 tbsp olive oil
1/2 cup finely diced red onion
1 tsp minced garlic
1/2 cup chicken broth
1/4 cup ketchup
1/4 cup steak sauce
1 tbsp finely chopped fresh parsley
1 tbsp Worcestershire sauce
1-1/2 tsp ground coffee
1/4 tsp freshly ground black pepper
Rub:
1 tbsp cracked black pepper
2 tsp garlic salt
1 tsp dry mustard
1 tsp paprika
1/4 tsp cayenne pepper
2 to 2-1/2 lb tri-tip beef, about 1-1/2 inch thick
12 slices French bread
Oak, mesquite, or hickory chips soaked in water for at least 30 minutes
To make barbecue sauce: In a medium saucepan over medium-high heat, warm olive oil. Add onion and garlic and cook, stirring occasionally, until soft, about 5 minutes. Add chicken broth, ketchup, steak sauce, parsley, Worcestershire sauce, ground coffee, and black pepper. Bring mixture to a boil, and then reduce heat to a simmer and cook, stirring occasionally, until reduced to 1/2 cup, about 10 minutes. Puree 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 dry rub: In a small bowl, mix together black pepper, garlic salt, mustard, paprika, and cayenne. Press mixture into surface of tri-tip, cover with plastic wrap, and refrigerate for 3 hours or as long as 24 hours.
Follow grill’s instructions for using wood chips. Sear tri-tip directly over medium heat, turning once, until both sides are seared, about 5 minutes total. Then grill tri-tip indirectly over medium heat, turning once, until internal temperature is about 140 degrees for medium-rare, 20 to 30 minutes more. Allow to rest for 5 minutes before slicing thinly on diagonal against grain. Build each sandwich with slices of meat and a dollop of sauce. Serve warm or at room temperature. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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