New
Overstock Price
Back Soon
Success!
We will notify you when comes back in stock.
The email will be sent to
Notify me when available
Oops, something went wrong. Please try again.
Recipe:Tri-Tip Steak Sandwich with 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.
Ingredients
-
BLACK ANGUS BEEF TRI-TIP, THAWED
QTY 2.5 LBS.
MARINADE:
LIGHT OLIVE OIL
QTY 3 TBSP.
GARLIC CLOVES, CHOPPED
QTY 3 CLOVES
ONION
QTY ¼
WORCESTERSHIRE SAUCE
QTY 2 TBSP.
WHITE VINEGAR
QTY 1 TBSP.
BAD TO THE BONE PORK SEASONING
QTY 1
-
COARSE SEA SALT
QTY TO TASTE
-
FRESHLY GROUND BLACK PEPPERCORNS
QTY TO TASTE
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
Directions
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 .