Extraordinary, the Santa Maria Tri-Tip Sandwich is best served as a dinner main course. Perfect with cole slaw, potato salad and a wonderful Strawberry-Rhubarb Cobbler for dessert.

Santa Maria Tri-Tip Sandwich
 
Author:
Recipe type: Main Course
Cuisine: American
Serves: 6
Ingredients
Barbecue Sauce:
  • 1 Tablespoon olive oil
  • 1/2 Cup finely-diced red onion
  • 1 teaspoon minced garlic
  • 1/2 Cup chicken broth
  • 1/4 Cup ketchup
  • 1/4 Cup steak sauce
  • 1 Tablespoon finely-chopped fresh parsley
  • 1 Tablespoon Worcestershire sauce
  • 1 1/2 teaspoons ground coffee
  • 1/4 teaspoon freshly-ground black pepper
Dry Rub:
  • 1 Tablespoon freshly-cracked black pepper
  • 2 teaspoons garlic salt
  • 1 teaspoon dry mustard
  • 1 teaspoon paprika
  • 1/4 teaspoon Cayenne pepper
For the Tri-Tip:
  • 2 1/2 pounds tri-tip beef, about 1 1/2" thick
  • 12 slices French bread
  • oak, mesquite, or hickory chips; soaked in water for at least 30 minutes
Instructions
  1. 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.
  2. Add the chicken broth, ketchup, steak sauce, parsley, Worcestershire sauce, ground coffee, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until reduced to 1/2 cup, about 10 minutes.
  3. Puree the sauce in a food processor or blender. Allow to cool, cover and refrigerate until ready to use. Bring to room temperature before serving.
  4. To make the Dry Rub: In a small bowl, mix together the black pepper, garlic salt, mustard, paprika, and cayenne. Press the mixture into the surface of the tri-tip, cover with plastic wrap, and refrigerate for 3 hours or as long as 24 hours.
  5. 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 for medium-rare, 20 to 30 minutes more. Allow to rest for 5 minutes before slicing thinly on the diagonal against the grain.
  6. Build each sandwich with slices of meat and a dollop of sauce. Serve warm or at room temperature.
Notes
This recipe yields 6 servings.

Wine Recommendation: Look for a wine with lots of fruit and a bit of acid for balance; a Rh??ne-style blend from the home of the tri-tip, California's Central Coast.

Comments: Santa Maria, California, is home to the Barbecue Hall of Fame and a passionate band of grillers who have perfected the art of cooking a relatively unknown but unbelievably delicious cut of meat. Also known as "bottom sirloin butt," tri-tip should be grilled no more than medium-rare, then cut into thin slices and served on French bread.

Per Serving (excluding unknown items): 2532 Calories; 30g Fat (10.7% calories from fat); 81g Protein; 476g Carbohydrate; 28g Dietary Fiber; 0mg Cholesterol; 6560mg Sodium. Exchanges: 31 Grain (Starch); 0 Lean Meat; 0 Vegetable; 6 Fat; 1/2 Other Carbohydrates.

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