My dude and I have been making great use of our grill already this summer! We’ve been grilling everything from ribs, burgers, bbq chicken, oysters, pizza, and veggies. This Fourth of July we’re going to keep things simple by grilling up a few tri-tip roasts and turning them into big ole’ sandwiches! I love tri-tip! It’s a great cut of meat to serve up at a casual get-together with lots of people because it’s fairly inexpensive and can easily feed a crowd.
While I think the dry rub is important to penetrate some initial flavor into the meat, I think it’s the basting marinade that really does wonders to the overall flavor! I also love making tri-tip sandwiches from the roast because they’re so yummy and I love how the bread always manages to soak up a good amount of the flavorful meat juices. I also like keeping the sandwiches pretty simple so that the tri-tip remains the star of the show, but you can also dress them up or down to you specific taste and preference.
This is such a great, low maintenance recipe that’s perfect for these gorgeous summer days. Enjoy! xx, Jenny
Makes 2.5 pound tri-tip or about 6 sandwiches
2 1/2 teaspoons salt
2 1/2 teaspoons black pepper
1 tablespoon garlic powder
2 1/2 teaspoons smoked paprika
2 teaspoons onion powder
1 teaspoon minced rosemary
1 (2.5 pound) tri-tip roast
1 tablespoon extra virgin olive oil
1/3 cup red wine vinegar
1/3 cup extra virgin olive oil
2 tablespoons whole grain mustard
ciabatta rolls, buttered and grilled/toasted
creamy horseradish sauce
lightly caramelized red onions
slices of provolone cheese
cracked black pepper
1. Place all dry rub ingredients into a small mixing bowl and whisk together. Generously sprinkle mixture over the tri-tip and rub all over the meat.
2. Tightly wrap tri-tip in plastic wrap and refrigerate for at least 3 hours and up to 24 hours.
3. Unwrap tri-tip and gently pat dry. Brush with 1 tablespoon of oil and lightly season with salt and pepper.
4. Place all basting ingredients into a mixing bowl and whisk together.
5. Preheat grill to medium-high heat. Add tri-tip and sear for 3 to 4 minutes. Flip and continue to sear for 3 to 4 minutes.
6. Lower heat to medium and baste roast with basting marinade. Flip and baste other side of the roast.
7. Continue to flip and baste tri-tip every 4 minutes for about 16 minutes or until cooked to medium-rare (pink in the center) or for 20 minutes or until cooked to medium (slightly pink in the center).
8. Remove tri-tip from grill and transfer to a cutting board. Allow beef to rest for about 10 minutes.
9. Thinly slice tri-tip and assemble into sandwiches with the ciabatta, creamy horseradish sauce, caramelized red onion, cheese, and black pepper. Place open faced, cheese topped sandwiches under the broiler for couple minutes to melt cheese.
10. Finish with grilled ciabatta tops and serve.