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
Recipe type: Main Course
Cuisine: American
Serves: 6
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
  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.
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.

Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.