Chimichurri Tri-Tip Sandwich with Chimichurri Mayo | Wild Fork
Thin-sliced Chimichurri Tri-Tip piled onto a toasted ciabatta roll with arugula and a quick chimichurri mayo. A hearty sandwich that eats like a meal.
INGREDIENTS
1/3 cup mayonnaise
2 tbsp chimichurri sauce (for the mayo)
1 cup arugula
LET'S GET COOKING!
1) Preheat oven to 425°F and bring tri-tip to room temperature, 10 minutes.
2) Sear tri-tip in olive oil in an oven-safe skillet over high heat, 4-6 minutes per side.
3) Transfer skillet to oven and roast 35-40 minutes, until internal temp reaches 125-130°F.
4) Rest 10 minutes, tented in foil.
5) Stir chimichurri sauce into mayonnaise to make a quick chimichurri mayo.
6) Slice against the grain (remember the grain shifts direction partway through the roast).
7) Spread chimichurri mayo on toasted WF Ciabatta Sandwich Rolls.
8) Layer sliced tri-tip and arugula onto the WF Ciabatta Sandwich Rollsand serve.