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Grilled tri tip sandwich stacked with toppings

Name: Tri Tip Sandwich

Summary: This grilled tri tip sandwich features tender, juicy tri tip slices marinated in a flavorful blend of garlic, Worcestershire, and spices, served on toasted ciabatta with fresh toppings and creamy horseradish mayo.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Sandwich
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 2 –3 lbs tri tip roast
  • 1/4 cup olive oil
  • 2 tbsp Worcestershire sauce
  • 2 tbsp balsamic vinegar
  • 4 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • Kosher salt to taste
  • 4 –6 ciabatta or French sandwich rolls
  • 1/2 cup horseradish mayo or garlic aioli
  • 1 cup arugula or baby spinach
  • 2 large tomatoes sliced
  • 1/2 cup pickled red onions
  • 4 slices provolone or sharp cheddar optional

Equipment

  • Equipment:
  • Grill (gas or charcoal)
  • Sharp carving knife
  • Cutting board
  • Mixing bowls
  • Tongs
  • Meat thermometer
  • Aluminum foil

Method
 

  1. Instructions:
  2. In a bowl, whisk together olive oil, Worcestershire, balsamic vinegar, garlic, oregano, smoked paprika, black pepper, and salt.
  3. Place the tri tip in a resealable bag or dish and coat with the marinade. Refrigerate at least 4 hours or overnight.
  4. Preheat grill to high (about 400°F). Sear the tri tip on each side for 4–5 minutes.
  5. Move to indirect or medium heat, cook until internal temperature reaches 130°F for medium-rare.
  6. Rest the tri tip 10–15 minutes, then slice thinly against the grain.
  7. Toast the sandwich rolls lightly on the grill.
  8. Spread horseradish mayo or aioli on the bread.
  9. Layer with arugula, tomato, pickled onions, optional cheese, and plenty of tri tip slices.
  10. Serve hot with your favorite sides.

Notes

Notes:
You can substitute chimichurri or BBQ sauce for horseradish mayo.
Store leftover tri tip in the fridge for up to 4 days.
Great with kettle chips, coleslaw, or grilled vegetables on the side.