Tri Tip Sandwich

Tender slices of juicy tri-tip beef nestled in soft ciabatta bread and slathered with tangy horseradish sauce are pure yum! Calling all sandwich enthusiasts to enjoy a mouthwatering experience with every bite. And it's a great reason to pellet grill two tri-tips at once, one to enjoy at the moment and the other for sandwiches.

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Course: Appetizer, Main Course

Cuisine: American

Keyword: sandwich, tri-tip

Prep Time: 15

Pellet Grilling: 3

Total Time: 15

Servings:

Calories: 695kcal

Author: imma

Ingredients

Pellet Grill Tri-Tip

1 1½-2-pound (680-900g) tri-tip roast, trimmed
1 tablespoon garlic powder
½ tablespoon onion powder
½ tablespoon paprika
1 teaspoon chili powder
½ tablespoon brown sugar
1-2 teaspoon rosemary
1 tablespoon black pepper
1 teaspoon salt
1 tablespoon soy sauce
1 tablespoon olive oil, or as needed

Horseradish Sauce

½ cup sour cream
½ cup mayonnaise
2 teaspoons minced garlic
2 tablespoons prepared horseradish, well-drained
1 tablespoon Dijon mustard
½ tablespoon lemon juice
½ teaspoon kosher salt
1 tablespoon Worcestershire sauce
Salt and pepper to taste

Sandwich

1 ciabatta bread (or 4 ciabatta rolls)
Grilled onions (sauteed or fresh also works)
Provolone cheese, sliced
Lettuce (fresh salad greens)

Instructions

Pellet Grill Tri-Tip

Make the marinade. Mix the onion powder, garlic powder, smoked paprika, chili powder, brown sugar, rosemary, pepper, soy sauce, and olive oil in a small bowl.
Place the tri-tip in an aluminum foil pan or sealable plastic bag and pour the marinade over it. Seal the bag and massage or rub the marinade into the meat.
Let the tri-tip roast marinate in the refrigerator for 1 to 24 hours for added flavor.
Remove the tri-tip from the marinade. Then let it set for 20-30 minutes at room temperature before grilling.

Horseradish Sauce

Mix the sour cream, mayonnaise, minced garlic, horseradish, Dijon mustard, lemon juice, kosher salt, Worcestershire sauce, salt, and pepper in a medium bowl. Adjust seasonings to taste. Set aside. You can do this ahead and store it in the fridge for up to 3 days.

Assembly

Slice the ciabatta bread in half and spread the horseradish sauce on each side.
Layer the smoked tri-tip on one side of the bread and the toppings (grilled onions, provolone cheese, and lettuce) on the other side.
Close the two halves of the bread and press down lightly.
Serve the smoked tri-tip sandwiches with your favorite sides, extra horseradish sauce, and enjoy!

Notes

Medium-well to well-done tri-tip can get tough. A meat thermometer will save your beef. As soon as the internal temperature gets 130-135°F/55-57℃ for medium-rare or 150℉/65℃ for medium, you're done.
Don't skip the rest period because it allows juices to reabsorb for a juicier steak.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition