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tri tip sandwich recipe
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Diet: General
Description
A high-end tri tip sandwich featuring tender, juicy beef and a vibrant, creamy smoked paprika and roasted red pepper aioli. This recipe uses a simple sear-roast technique for a hearty and flavorful meal.
Ingredients
- 1.2 kilograms (2.5 pounds) beef tri-tip roast, patted dry
- 30 milliliters (2 tablespoons) olive oil
- 10 grams (2 teaspoons) kosher salt
- 5 grams (1 teaspoon) fresh ground black pepper
- 5 grams (1 teaspoon) garlic powder
- 5 grams (1 teaspoon) onion powder
- 5 grams (1 teaspoon) smoked paprika
- 2 medium red bell peppers
- 240 milliliters (1 cup) mayonnaise (high-quality, avocado oil mayonnaise suggested)
- 2 cloves garlic, minced
- 15 milliliters (1 tablespoon) fresh lemon juice
- 2.5 grams (1/2 teaspoon) kosher salt
- 1.25 grams (1/4 teaspoon) black pepper
- 4 crusty sandwich rolls (ciabatta or French rolls)
- 50 grams (2 cups) fresh arugula
- 15 milliliters (1 tablespoon) chopped fresh parsley, for garnish
- 2.5 grams (1/2 teaspoon) smoked paprika, for garnish
Instructions
- Roast Red Peppers: Preheat oven to 400°F (200°C). Place red bell peppers on a baking sheet and roast for 25-30 minutes, turning occasionally, until skins are charred. Place peppers in a bowl, cover tightly with plastic wrap to steam for 10-15 minutes, then peel, core, and deseed.
- Prepare Tri-Tip Roast: Pat the tri-tip roast completely dry. Combine the salt, pepper, garlic powder, onion powder, and smoked paprika for the rub. Rub the roast with olive oil, then generously apply the spice mixture, pressing it firmly into the meat.
- Sear Tri-Tip: Heat a cast-iron skillet over medium-high heat until hot. Sear the tri-tip for 4-5 minutes per side until a deep brown crust forms on all surfaces.
- Roast and Rest: Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 135-140°F (57-60°C) for medium-rare. Remove the roast, place on a cutting board, and tent loosely with foil. Rest for 10-15 minutes before slicing.
- Make Smoked Paprika Aioli: While the meat rests, combine the roasted peppers, mayonnaise, minced garlic, lemon juice, smoked paprika, salt, and pepper in a food processor or blender. Blend until completely smooth and creamy, scraping down the sides as necessary. Adjust seasoning if needed.
- Assemble Sandwiches: Slice the sandwich rolls lengthwise and lightly toast them. Spread a generous layer of aioli on both sides of each roll. Layer thin slices of tri-tip on the bottom half of the roll, top with fresh arugula, and drizzle more aioli before adding the top half of the roll.
- Garnish and Serve: Serve immediately, garnishing with chopped parsley and a light dusting of smoked paprika over the aioli for extra color and flavor.
Notes
To achieve maximum tenderness, slice the tri-tip roast against the grain. Cut the roast into two or three pieces where the grain changes direction, then slice each section perpendicular to the grain, aiming for 1/4 inch thick slices. Patting the roast dry before seasoning ensures a good crust during searing.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Roasting, Searing
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 950 kcal
- Sugar: 5 g
- Sodium: 1200 mg
- Fat: 65 g
- Saturated Fat: 15 g
- Unsaturated Fat: 40 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 75 g
- Cholesterol: 160 mg