Recipe:Tri-Tip Steak Sandwichwith Herb Aioli
- Prep Time: 15 minutes
- Cook Time: 15 minutes
This is not your average sandwich, piled high with marinated Tri-Tip and topped with Herb Aioli. Who said sandwiches can't be high-class. Serves 4 - .
Ingredients
-
Black Angus Beef Tri-Tip, thawed
2.25 lbsQty 2.5 lbs.$14.58 -
Marinade:
-
Light Olive Oil
Qty 3 Tbsp. -
Garlic Cloves, chopped
Qty 3 cloves -
¼ Onion
Qty -
Worcestershire Sauce
Qty 2 Tbsp. -
White Vinegar
Qty 1 Tbsp. -
Bad to the Bone Pork Seasoning
1 bottleQty 1 Tbsp.$4.98 -
Coarse Sea Salt
1 bottleQty To taste$5.38 -
Freshly Ground Black Peppercorns
1 bottleQty To taste$5.78 -
Herb Aioli:
-
Mayonnaise
Qty ½ Cup -
Fresh Tarragon, chopped
Qty 2 tsp. -
Fresh Parsley, chopped
Qty 1 tsp. -
Garlic Cloves, chopped
Qty 2 cloves -
Fresh Lemon Juice
Qty 2 tsp. -
Ripe-Vine Tomatoes, sliced
Qty 2 -
Red Onion, thinly sliced
Qty ½ -
Individual Rustic Ciabatta Bread
Qty 6 Slices -
Baby Arugula
Qty 3 Oz.
Cooking
Instructions
- In a blender or food processor, blend all marinade ingredients.
- Place Tri-Tip in a bowl and pat dry. Add marinade and cover with plastic wrap. Refrigerate for 1-2 hours.
- Heat grill to medium low and place marinated Tri-Tip on the grill. Turn Tri-Tip every 5-7 minutes until internal temperature reaches 125°F-130°F. Approximately 25-30 minutes. Remove from grill and cover with foil.*
- While meat is grilling, prepare Herb Aioli by mixing mayonnaise, fresh tarragon and lemon juice in a bowl. Reserve.
- Slice Ciabatta breads horizontally and place, cut side down, on the grill until slightly toasted.
- Slice Tri-Tip in thin slices across the grain and assemble sandwiches.
- To assemble sandwich: Spread Herb Aioli on both sides of bread. Arrange meat slices evenly on bottom half, top with arugula, tomato, onion and second half of the bread.
- Reserve leftover meat in the refrigerator and use for additional sandwiches.
*USDA recommends cooking beef to a minimum internal temperature of 145°F .