Santa Maria Tri-Tip Sandwich

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READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make the barbecue sauce:
  • In a medium saucepan over medium-high heat, warm the olive oil.
  • Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes.
  • Add the chicken broth, ketchup, steak sauce, parsley, Worcestershire sauce, ground coffee, and black pepper.
  • 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.
  • Purée the sauce in a food processor or blender.
  • Allow to cool, cover and refrigerate until ready to use.
  • Bring to room temperature before serving.
  • To make the dry rub:
  • In a small bowl, mix together the black pepper, garlic powder, salt, dried mustard, paprika, and cayenne.
  • Press the mixture into the surface of the tri-tip, cover with plastic wrap, and refrigerate overnight.
  • Follow the grill’s instructions for using wood chips.
  • Sear the tri-tip directly over medium heat, turning once, until both sides are seared, about 5 minutes total.
  • 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.
  • Allow to rest for 5 minutes before slicing thinly on the diagonal against the grain.
  • Build each roll with slices of meat and a dollop of sauce.
  • Serve warm or at room temperature.
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