California Tri Tip Sandwich Recipes

Steps:

• For the roasted tri-tip: Preheat the oven to 350 degrees F.
• Place the tri-tip in a roasting pan and cover with the carrots, celery, onions, oregano and some garlic. Sprinkle with salt and pepper. Add 1/2 cup water to the pan and cover.
• Bake for 1 1/2 hours (reduce the time for rarer meat). Uncover and brown for about 30 minutes more. Let rest for about 15 minutes before slicing. (The stock may be saved for soups and brown gravies.)
• For the trucker special sandwich: Spread the butter on one side of each slice of bread. Place two bread slices, butter-side down, in a skillet over medium heat. Place one slice of cheese on each bread slice in the skillet. Place the meat on top of the cheese, and place the green chiles and bacon on top of the meat. Top with the other two slices of bread, butter-side up. Cook until golden brown on both sides. Remove the sandwiches from the skillet and cut in half.

Steps:

• 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.
• Add the chicken broth, ketchup, steak sauce, parsley, Worcestershire sauce, ground coffee, and black pepper.
• Bring the mixture to a boil; reduce the heat to a simmer and cook, stirring occasionally, until reduced to 1/2 cup, about 10 minutes.
• Purée the sauce in a food processor or blender.
• Allow to cool, cover and refrigerate until ready to use.
• Bring to room temperature before serving.
• To make the dry rub:
• In a small bowl, mix together the black pepper, garlic powder, salt, dried mustard, paprika, and cayenne.
• Press the mixture into the surface of the tri-tip, cover with plastic wrap, and refrigerate overnight.
• 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 Fahrenheit for medium-rare, 20 to 30 minutes more.
• Allow to rest for 5 minutes before slicing thinly on the diagonal against the grain.
• Build each roll with slices of meat and a dollop of sauce.
• Serve warm or at room temperature.

Steps:

• Liberally sprinkle fresh ground black pepper on both sides of beef. Place in gallon-size zip-lock bag with the chopped garlic and Worcestershire Sauce. Place bag in refrigerator for several hours or overnight. (Turn bag a few times)
• Preheat oven to 425 degrees. Remove beef from bag and place in heavy roasting pan. Roast beef for approximately 45-55 minutes, or until desired doneness. (I prefer 140 degrees, internal temperature). Set beef on rack to rest 15 minutes. Blend chopped tarragon into mayonnaise.
• Slice french roll, laying it open. Lightly brush with olive oil, place both halves on foil, under hot boiler, toasting until lightly golden brown. Spread with tarragon mayonnaise. Slice Beef Tri Tip diagonally, against the grain, in thin slices. Lay several thin slices of beef on bottom part of french roll. Top with swiss cheese. Set on foil, under hot broiler, just until cheese is well-melted. Lay several slices of ripe tomato over cheese. Next layer the sliced Mezzetta peppers. Finish with chopped lettuce, and top of french roll. Spear with two long tooth picks, and cut in the middle.

Steps:

• Trim silver skin. The meat may have a thick layer of fat, some of which can be sliced off, but keep a good amount to help baste meat.
• Sprinkle meat with rub and massage lightly all over. Cover and refrigerate at least an hour or as long as overnight. Remove from refrigerator an hour before cooking.
• Prepare charcoal grill or heat a gas grill to high. Place roast on grill and sear one side well, 6 to 8 minutes, checking for flare-ups. Turn the roast and sear other side for about the same time. Then lower gas to medium-high or move the meat to a cooler part of the charcoal grill.
• Turn meat again and cook another 8 to 10 minutes. Flip and cook again. A 2-pound roast will require about 20 to 25 minutes total cooking time. The roast is ready when an instant-read thermometer reaches 130 degrees when inserted into the thickest part of the meat.
• Rest roast on a cutting board 10 to 20 minutes. Slice against the grain. The roast is shaped like a boomerang, so either cut it in half at the center of the angle, or slice against the grain on one side, turn the roast and slice against the grain on the other side.