Grilled Tri-Tip Sandwich

Contributor: Carla Bayot
 Serving Size 1 person
Prep Time Cook Time Total Time
3-24 hours 2 hours 5-26 hours
  • 2 tablespoons salt
  • 2 tablespoons ground black pepper
  • 2 tablespoons granulated garlic
  • 2 tablespoons granulated onion
  • 1 tablespoon cayenne pepper
  • 2-3 pounds trimmed tri-tip roast
    1. Combine salt, pepper, garlic onion and cayenne pepper.
    2. Liberally apply seasoning on both sides of tri-tip. Store in plastic bag and refrigerate for 3 to 24 hours.
    3. Set burners to high and preheat grill to 500°F. Place tri-tip over direct heat and sear 4 minutes on each side. Place tri-tip in a aluminum tray disposable pan and cover with foil. Adjust heat in the grill at 300F. Place pan with tri-tip on cooler side of grill. Close lid and cook for 2 hours or until internal temperature reaches 130°F. Remove from grill, and transfer tri-tip on cutting board. Cut meat against the grain.
    4. In a small bowl, combine mayonnaise, lemon juice, Dijon mustard and garlic. Cover and refrigerate until needed.
    5. Slice french roll bread lengthwise. Grill flat side down on the grill. Once toasted, spread aioli on grilled bread, top with tri-tip, queso fresco and mixed baby greens.

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