TRI TIP SANDWICH
This hearty sandwich is piled high with tender slices of tri tip steak, grilled onions and peppers, Gouda cheese, and spicy chipotle aioli.
Provided by Dahn Boquist
Categories Sandwiches and Pizza
Time 15m
Number Of Ingredients 15
Steps:
- Place the mayonnaise in a small mixing bowl.
- Chop the chipotle peppers and garlic together until they are finely minced and add them to the mayonnaise.
- Stir in the vinegar, molasses, onion powder, cumin, salt, and pepper. Set the aioli aside.
- Heat the oil in a large skillet over medium heat.
- Add the onions and peppers and cook for 15 to 20 minutes, stirring occasionally, until the onions are golden brown. Season with salt and pepper
- Assemble the sandwiches
- Toast the hoagie rolls under a broiler or lay them flat on a grill until lightly browned.
- Slice the tri-tip steak into thin slices. Cut across the grain to get tender slices of meat.
- Spread the chipotle aioli onto the toasted buns then pile the onion and pepper mixture on one side. Top the onions with two slices of cheese then a heap of sliced tri-tip.
Nutrition Facts : Calories 1097 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 200 milligrams cholesterol, Fat 85 grams fat, Fiber 3 grams fiber, Protein 57 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 1125 grams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 47 grams unsaturated fat
SANTA MARIA-STYLE BBQ TRI-TIP
Provided by Bobby Flay | Bio & Top Recipes
Time 5h
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- In a small bowl, mix the granulated garlic, salt and pepper together and rub all over and into the meat. Let stand 30 minutes at room temperature.
- Prepare a charcoal grill for direct and indirect medium-high heat. Add the chips about 30 minutes before grilling the beef.
- Set the tri-tip over direct heat, fat-side up, and sear until nicely browned, about 10 minutes. Flip over and sear other side.
- Move the tri-tip over the indirect-heat area, cover and grill until an instant-read thermometer inserted into the thickest part registers 130 degrees F, 20 to 30 minutes.
- Transfer the meat to a cutting board and let rest at least 15 minutes. Slice the meat across the grain. Serve with Santa Maria Pinquito Bean Relish, Tomato Relish and Grilled French Bread.
- Heat a large saute pan over medium heat. Add the bacon and cook until golden brown and the fat has rendered. Remove the bacon with a slotted spoon to a plate lined with paper towels.
- Add the poblano and onions to the bacon fat in the pan and cook until soft, 3 to 4 minutes. Add the beans and bacon and cook until warmed through. Season with kosher salt and freshly ground black pepper. Put into a serving bowl and top with cilantro or parsley leaves.
- Preheat the grill for high direct heat.
- Toss the tomatoes with the canola oil, season with salt and pepper and transfer to a grill basket. Grill, tossing once or twice, until charred on all sides. Remove the tomatoes to another bowl. Add the parsley or cilantro, olive oil, garlic paste, chiles and onions. Stir to combine and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
- Mash the butter, garlic and some salt and pepper in a mortar and pestle.
- Brush the cut side of the bread lightly with oil and season with salt and pepper. Grill the bread, cut-side down, until golden brown. Flip over and continue cooking for 30 seconds longer. Remove from the grill, slather with the garlic butter and cut each half into 4 pieces. Put the pieces on a platter and scatter parsley leaves over the top.
CALIFORNIA TRI TIP SANDWICH
This is a great, filling sandwich for sports occasions, casual dinner nights. Lots of wonderful flavors here!
Provided by Sandra Schwartz @Sandstress
Categories Beef
Number Of Ingredients 11
Steps:
- Liberally sprinkle fresh ground black pepper on both sides of beef. Place in gallon-size zip-lock bag with the chopped garlic and Worcestershire Sauce. Place bag in refrigerator for several hours or overnight. (Turn bag a few times)
- Preheat oven to 425 degrees. Remove beef from bag and place in heavy roasting pan. Roast beef for approximately 45-55 minutes, or until desired doneness. (I prefer 140 degrees, internal temperature). Set beef on rack to rest 15 minutes. Blend chopped tarragon into mayonnaise.
- Slice french roll, laying it open. Lightly brush with olive oil, place both halves on foil, under hot boiler, toasting until lightly golden brown. Spread with tarragon mayonnaise. Slice Beef Tri Tip diagonally, against the grain, in thin slices. Lay several thin slices of beef on bottom part of french roll. Top with swiss cheese. Set on foil, under hot broiler, just until cheese is well-melted. Lay several slices of ripe tomato over cheese. Next layer the sliced Mezzetta peppers. Finish with chopped lettuce, and top of french roll. Spear with two long tooth picks, and cut in the middle.
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