Santa Maria Tri-Tip Sandwich

BBQ tri tip.

• Ready In: 1 hr
• Serves: 12

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

• DRY RUB

• 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.