GrillAmerican
Tri-tip sandwich
Santa Maria beef, sliced across, a roll, grilled onion. The West Coast answer to Italian beef.
Made it?
30 min · 20 min hands-on · pull 130°F · rest 10 min
Ingredients
2 lb on the fire · ~1.4 lb to the table · 3 plates at 8 oz
- tri-tip, leftover or just rested, sliced thin across1 (2 lb)
- rolls4
- grilled onion, or a fresh one seared in the steak fat1 (2 lb)
- salsa or horseradishto taste
Method
- 1
Slice the tri-tip across the grain — the grain turns in the middle, so split the roast first.
- 2
Warm the roll in the steak fat. Onion on. Meat. A smear of salsa, not a flood.
- 3
If you are cooking the tri-tip for this, use the Santa Maria cook already in the library, then build the sandwich in the rest.
If you don’t have it
- Tri-tip → Sirloin flap or leftover picanha. Slice across. Same roll, same onion.
- Salsa → Horseradish or chimichurri. A smear. The beef is the filling.
Same cook, different day
Fresh off the pit
You ran the Santa Maria cook. Build in the rest window. Juice on the board goes on the roll.
Next day
Cold slices. 20 seconds in the fat. Do not recook it.
On the plate
With this, try
- With this dish, try making quick pickled onions.
In the morning, or while the meat is on. Thin red onion, hot vinegar, a pinch of sugar and salt. They pink up as they sit.
15 min
- With this dish, try making texas toast.
When you pull the meat. The rest window. Drippings or butter on thick slices. 30–45 seconds a side on the hot grate. Salt.
8 min
- With this dish, try making steak fries.
Par-cook while the steak dry-brines. Finish when the steak rests. Russets, ½-inch sticks, soak, dry. 325°F then 375°F, or a hot sheet with oil if you refuse a pot of fat. Salt the second they leave the heat.
45 min