Santa Maria Tri-Tip Sandwich

  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. Puree 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.

olive oil, red onion, garlic, chicken broth, ketchup, steak sauce, parsley, worcestershire sauce, coffee beans, black pepper, rub, cracked black pepper, garlic, salt, mustard, paprika, cayenne pepper, rolls

Taken from www.food.com/recipe/santa-maria-tri-tip-sandwich-486502 (may not work)

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