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

Serving Size
  • Black Angus Beef Tri-Tip, thawed

    2.25 lbs
    Qty 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 bottle
    Qty 1 Tbsp.
    $4.98
  • Coarse Sea Salt

    1 bottle
    Qty To taste
    $5.38
  • Freshly Ground Black Peppercorns

    1 bottle
    Qty 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

  1. In a blender or food processor, blend all marinade ingredients.
  2. Place Tri-Tip in a bowl and pat dry. Add marinade and cover with plastic wrap. Refrigerate for 1-2 hours.
  3. 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.*
  4. While meat is grilling, prepare Herb Aioli by mixing mayonnaise, fresh tarragon and lemon juice in a bowl. Reserve.
  5. Slice Ciabatta breads horizontally and place, cut side down, on the grill until slightly toasted.
  6. Slice Tri-Tip in thin slices across the grain and assemble sandwiches.
  7. 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.
  8. Reserve leftover meat in the refrigerator and use for additional sandwiches.
    *USDA recommends cooking beef to a minimum internal temperature of 145°F .

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