Santa Maria Tri-Tip Sandwich |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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BBQ tri tip. Ingredients:
1 tablespoon olive oil |
1/2 cup red onion, finely slices |
1 teaspoon garlic, minced |
1/2 cup chicken broth |
1/4 cup ketchup |
1/4 cup steak sauce, a1 |
1 tablespoon parsley, minced |
1 tablespoon worcestershire sauce |
1 1/2 teaspoons coffee beans, ground |
1/4 teaspoon black pepper |
1 tablespoon cracked black pepper |
1 teaspoon garlic powder |
1 teaspoon salt |
1 teaspoon dried mustard |
1 teaspoon paprika |
1/3 teaspoon cayenne pepper |
3 lbs tri-tip roast |
12 slices french rolls |
Directions:
1. To make the barbecue sauce:
2. In a medium saucepan over medium-high heat, warm the olive oil.
3. Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes.
4. Add the chicken broth, ketchup, steak sauce, parsley, Worcestershire sauce, ground coffee, and black pepper.
5. Bring the mixture to a boil; reduce the heat to a simmer and cook, stirring occasionally, until reduced to 1/2 cup, about 10 minutes.
6. Purée the sauce in a food processor or blender.
7. Allow to cool, cover and refrigerate until ready to use.
8. Bring to room temperature before serving.
9. To make the dry rub:
10. In a small bowl, mix together the black pepper, garlic powder, salt, dried mustard, paprika, and cayenne.
11. Press the mixture into the surface of the tri-tip, cover with plastic wrap, and refrigerate overnight.
12. Follow the grill’s instructions for using wood chips.
13. Sear the tri-tip directly over medium heat, turning once, until both sides are seared, about 5 minutes total.
14. Then grill the tri-tip indirectly over medium heat, turning once, until the internal temperature is about 140 degrees Fahrenheit for medium-rare, 20 to 30 minutes more.
15. Allow to rest for 5 minutes before slicing thinly on the diagonal against the grain.
16. Build each roll with slices of meat and a dollop of sauce.
17. Serve warm or at room temperature.
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