One of my top 5 favorite sandwiches ever! I make these with smoked tri tip, but if you dont have a smoker, you can follow my tri tip marinade recipe and then grill your tri tip instead.
* ~10 oz prepared, sliced tri tip (recipe included below)
* 2 Mexican bolillo rolls, or similar sandwich rolls
* butter (for toasting buns)
* 2 to 4 slices of cheese, I use provolone
* pickled red onions
* garlic aioli
* arugula
*Sandwich Preparation*
1. Optional: Toast the buns. Heat a griddle or skillet over medium heat. Split the bun and butter the cut sides, then place on the griddle until golden, about 2-3 minutes. Set aside.
2. Spread the garlic aioli (or similar) on the bottom bun. Top with arugula, pickled red onions, cooked tri tip, and cheese (use either 1 or 2 slices per sandwich, depending on your preference).
3. If desired, stick the sandwich under a broiler (in an oven or toaster oven) to melt the cheese, or use a culinary torch (if available). Serve immediately!
# Smoked Tri Tip
This smoked tri tip recipe calls for a lower smoke temp than most you’ll find, and does not require searing.
* ~2.5 lb whole tri tip roast (tri tip roasts range from 2 to 3 lbs)
*For Marinade:*
* ⅓ cup lime juice
* ⅓ cup olive oil
* 2 tablespoon Worcestershire sauce
* 2 teaspoon salt
* 2 teaspoon onion powder
* 2 teaspoon paprika
* 2 teaspoon chili powder
* 2 teaspoon garlic powder
* 1 teaspoon cumin
* 1 teaspoon black pepper
*Instructions*
1. Combine all ingredients of the marinade. Trim excess fat from the steaks if desired and place in a zip bag with the marinade. Marinate in the fridge for at least 2 hours before cooking (preferably overnight).
2. Preheat the smoker to 200 °F.
3. Remove from the marinade and place directly on the grill grates. Brush extra marinade on top if desired.
4. Smoke at 200 °F until a probe inserted into the thickest portion of the meat reads 125 °F internal temperature for medium-rare (the internal temperature will continue to climb while resting). This will take around 2 hours. Transfer the meat to a cutting board to rest and tent with foil. (For a rare finish, remove the tri tip at 115 °F. For a medium finish, remove at 135 °F, for a medium-well finish, remove at 145 °F.)
5. Let the tri tip rest for 10 to 15 minutes before slicing.
6. Slicing tri tip against the grain is a little tricky because the grain changes directions. Take a look at the guide image (included in original recipe link) and slice along the solid line as your first cut to separate the two sections. Then slice in the direction of the dotted lines. I like to target about ¼ inch thick slices.
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# Tri Tip Sandwiches
One of my top 5 favorite sandwiches ever! I make these with smoked tri tip, but if you dont have a smoker, you can follow my tri tip marinade recipe and then grill your tri tip instead.
Original recipe: [Tri Tip Sandwich](https://www.craftycookbook.com/tri-tip-sandwiches/)
Makes: 2 large sandwiches
*Ingredients*
* ~10 oz prepared, sliced tri tip (recipe included below)
* 2 Mexican bolillo rolls, or similar sandwich rolls
* butter (for toasting buns)
* 2 to 4 slices of cheese, I use provolone
* pickled red onions
* garlic aioli
* arugula
*Sandwich Preparation*
1. Optional: Toast the buns. Heat a griddle or skillet over medium heat. Split the bun and butter the cut sides, then place on the griddle until golden, about 2-3 minutes. Set aside.
2. Spread the garlic aioli (or similar) on the bottom bun. Top with arugula, pickled red onions, cooked tri tip, and cheese (use either 1 or 2 slices per sandwich, depending on your preference).
3. If desired, stick the sandwich under a broiler (in an oven or toaster oven) to melt the cheese, or use a culinary torch (if available). Serve immediately!
# Smoked Tri Tip
This smoked tri tip recipe calls for a lower smoke temp than most you’ll find, and does not require searing.
Original recipe: [Smoked Tri Tip](https://www.craftycookbook.com/smoked-tri-tip-mexican-marinade-no-sear/)
*Ingredients*
* ~2.5 lb whole tri tip roast (tri tip roasts range from 2 to 3 lbs)
*For Marinade:*
* ⅓ cup lime juice
* ⅓ cup olive oil
* 2 tablespoon Worcestershire sauce
* 2 teaspoon salt
* 2 teaspoon onion powder
* 2 teaspoon paprika
* 2 teaspoon chili powder
* 2 teaspoon garlic powder
* 1 teaspoon cumin
* 1 teaspoon black pepper
*Instructions*
1. Combine all ingredients of the marinade. Trim excess fat from the steaks if desired and place in a zip bag with the marinade. Marinate in the fridge for at least 2 hours before cooking (preferably overnight).
2. Preheat the smoker to 200 °F.
3. Remove from the marinade and place directly on the grill grates. Brush extra marinade on top if desired.
4. Smoke at 200 °F until a probe inserted into the thickest portion of the meat reads 125 °F internal temperature for medium-rare (the internal temperature will continue to climb while resting). This will take around 2 hours. Transfer the meat to a cutting board to rest and tent with foil. (For a rare finish, remove the tri tip at 115 °F. For a medium finish, remove at 135 °F, for a medium-well finish, remove at 145 °F.)
5. Let the tri tip rest for 10 to 15 minutes before slicing.
6. Slicing tri tip against the grain is a little tricky because the grain changes directions. Take a look at the guide image (included in original recipe link) and slice along the solid line as your first cut to separate the two sections. Then slice in the direction of the dotted lines. I like to target about ¼ inch thick slices.
I posted my homemade garlic aioli / garlic mayo recipe here last week: [here’s the comment link](https://www.reddit.com/r/food/comments/1sg8k3n/comment/of36os4/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button).