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Craving a tender, flavorful steak recipe? Then check out this grilled tri tip sandwich! The tenderness of the meat packed with the amazing charcoal flavors and garlicky mayo spread makes this the ultimate sami. If you are not familiar with a tri tip, it’s appearance is similar to that of a ribeye with the beautiful marbling, and if grilled properly, this cut is the most tender and flavorsome of all steaks.
Table of Contents
Step 1: How to prep a Tri Tip steak
This cut of beef is very flavorful. It would be a shame to cover it in marinade or overpowering spices. A simple coating of salt and pepper seasoning is all you need to enhance and improve this steak.
Start with coating the tri tip with a little bit of Truff olive oil as the binder for the spices. You risk a lot of the spices falling off or burning without the binder. Then apply a layer of seasoning and this baby is ready to be grilled.
Roasting garlic will take the same amount of time as grilling the tri tip, so why not place them on the grill at the same time. On a sheet of foil, place an entire head of garlic and drizzle some olive oil and sprinkle salt. Close it by twisting the top of the foil and place it on the grill.
Dad’s Seasonings
Must have grillin seasonings!
Step 2: How to grill the perfect tri tip steak.
Start off by heating up the grill to 250 degrees and set in up for dual zone heat. This means there should be an indirect cooking set up as well as direct for the final sear.
First place the tri tip on the indirect side for approximately 1 hour or until it reaches 115- 120 internal.
Then, increase the temperature of the grill to high heat at 500 degrees and sear the steak 2 minutes per side.
Finally, set aside the grilled trip tip steak to rest for 10 minutes. It’s very important to rest any protein after a cook. This process helps redistribute all those wonderful juices that will create a beautifully tender slice of meat.
Step 3: Time to sauté and roast.
This grilled tri tip sandwich is not complete without the garlic mayo spread and sauteed onions. It adds a burst of soft garlicky onion goodness that adds on layers of flavors.
For perfectly sautéed onions, slice up some yellow onions and throw them in a large saucepan with half a stick of butter and cook over low heat. Mix occasionally to prevent onions from burning or sticking to the bottom of the pan.
For the mayo spread, in a mixing bowl, add mayo, sour cream and squeezed out roasted garlic. Mix the ingredients together and spread over a toasted french bread. Add some sliced grilled tri tip and sautéed onions and this sandwich is ready to be eaten. Enjoy!
Frequently Asked Questions:
Type of steak depends on what you are trying to grill up. For hot and fast look for cuts with good marbling like a ribeye or NY strip. If you are cooking a roast or stew, look for cuts that are cheaper and meatier like a chuck roast.
The internal temperature all depends on how you want or prefer your steak cooked. For a medium rare, remove it at between 120-125 degrees. If you are going for a medium cooked steak, anywhere between 135-140 degrees. Anything over will be well done. Remember to always rest the meat for 10 minutes before slicing.
All my recipes can be replicated in the oven, stove top or gas grill. You do not need a big green egg or weber grill to replicate any of my recipes.
Similar Recipe Ideas:
Printer friendly recipe below:
Grilled Tri Tip Sandwich
Ingredients
- 3 lbs Tri tip steak
- 3 tbsp Salt & Pepper mix
- 1 French bread baguette
- 2 Yellow onion
- 1/2 stick Unsalted butter
- 1 Head of garlic
- 1 tbsp Olive oil
- 1/4 cup Mayo
- 1/4 cup Sour cream
Instructions
- Start with coating the tri tip with a little bit of olive oil as the binder and season with salt and pepper.
- On a sheet of foil, place an entire head of garlic and drizzle some olive oil and sprinkle salt. Close it by twisting the top of the foil and place it on the grill.
- First place the tri tip on the indirect side at 250 degrees for approximately 1 hour or until it reaches 120 degrees internal.
- Next, increase the temperature of the grill to high heat at 500 degrees, and sear the steak 2 minutes per side.
- For the perfectly sautéed onions, slice up a yellow onion and throw them in a large saucepan with a stick of butter and cook over low heat. Mix occasionally to prevent onions from burning or sticking to the bottom of the pan.
- For the mayo spread, in a mixing bowl, add mayo, sour cream and squeezed out roasted garlic. Mix the ingredients together and spread over a toasted french bread.
- Add some sliced grilled tri tip, some sautéed onions and this sandwich is ready to eat.
Nutrition
Check out the Recipes Page for other tasty ideas!
