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Santa Maria Tri-Tip Sandwich
Andre Lewis

Santa Maria Tri-Tip Sandwich

Tri-tip gives you real slices of steak instead of chopped griddle beef. A coarse garlic-pepper rub and quick char do most of the work; a spoonful of chunky tomato salsa keeps the leaner slices from eating dry. Cut across the changing grain or half the sandwich will chew like rope.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 1/2 lbs trimmed tri-tip roast
  • 2 tsp kosher salt
  • 1 tsp coarsely ground black pepper
  • 1 tsp garlic powder
  • 1 tbsp olive oil
  • 1 cup diced tomatoes
  • 1/4 cup finely diced white onion
  • 1 tbsp red wine vinegar
  • 1/4 tsp ground cumin
  • 6 crusty sandwich rolls split

Method
 

  1. Combine the salt, black pepper and garlic powder, rub it over the tri-tip and let the meat stand for 30 minutes.
  2. Stir the tomatoes, white onion, red wine vinegar and cumin together and refrigerate the salsa while the steak cooks.
  3. Heat a two-zone grill to medium-high, brush the tri-tip with olive oil and sear it over direct heat for 4 minutes per side.
  4. Move the roast to indirect heat, cover and cook for 20 to 28 minutes until the thickest part reaches 145°F.
  5. Rest the tri-tip for at least 3 minutes, identify the two grain directions and slice each section thinly across its grain.
  6. Pile the steak into the rolls and top each with 2 to 3 tablespoons drained tomato salsa.