Looking to make a next level dish? Look no further than this smoked tri tip sandwich recipe!
People often ask me what my favorite cut of beef is. While there are many contenders, such as brisket, ribeye cap, and New York strip, I have to go with tri tip. This smoked tri tip sandwich recipe will walk you through the steps of how to cook this cut and make the glorious smoked tri tip sandwich this recipe is all about.
Tri Tip Sandwich Video
What is Tri Tip?
Tri tip is a cut of beef that comes from the bottom sirloin of the cow. It is triangular in shape, having three points. Hence, the name “tri” tip. This cut first came to popularity in the Santa Maria region in the central coast of California in the 1950s and has been gaining in popularity ever since.
How to Smoke Tri Tip
Tri tip is unique in that it is a roast that cooks like a steak. The traditional way to cook a tri tip roast is over an open flame with California red oak until done. The method I prefer is smoking it over low, indirect heat and then finishing it off with a sear. This method is known as reverse searing.
I have a separate blog post that walks you through the details of how to smoke a tri tip and I recommend checking that out. To summarize, season your tri tip with Santa Maria seasoning, which is a blend of salt, pepper, garlic powder, and dried parsley (among other ingredients). If you can’t get your hands on this seasoning, then a blend of salt, pepper, and garlic powder will do. Apply seasonings on all sides of meat.
Place meat on preheated grill at 225 degrees over indirect heat with oak wood. Smoke tri tip until thickest part of meat reaches an internal temp of 120 degrees. Remove and place in a cast iron skillet at a high temp (around 500 degrees Fahrenheit) with avocado oil and a couple of sprigs of rosemary. Sear for a minute on each side. Remove and rest for 10 to 15 minutes. Make sure to remove the cast iron skillet and set it aside for toasting the buns.
How to Slice Tri Tip Roast
Another thing that makes tri tip roast unique is there are two different grains in which the meat fibers run. They switch directions roughly halfway through the roast, so keep an eye out for that. Typically, I slice the tri tip at the point the grains switch directions and then slice each section along their respective grain. Slicing against the grain provides for a better bite of meat. Regarding thickness of slices, aim for about the width of a pencil.
What’s the Best Bread for Tri Tip Sandwiches?
The bread for a tri tip sandwich is vital to the dish. I believe bread makes or breaks the experience of any sandwich or burger we eat. For this tri tip sandwich recipe, I recommend ciabatta bread for it’s airy texture and sourdough-like taste. You can find sandwich sized ciabatta rolls at Costco in the bakery labeled as “artisan rolls” and are available in a 12-pack.
Toasted buns are perfect for any tri tip sandwich recipe! Using the existing blend of grease, avocado oil, and seasoning left in the cooling down skillet, I place the sliced ciabatta rolls face down for 30 to 60 seconds until toasted perfectly. If there’s not enough grease left in the skillet, feel free to apply butter and toast in the skillet using the same method.
If ciabatta bread isn’t available, I suggest sourdough or kaiser rolls.
Making the Lemon Garlic Aioli
While the tri tip is resting, make the lemon garlic aioli by taking a small or medium-sized bowl and placing in a cup of mayonnaise, 1/4 cup horseradish, two cloves of minced garlic, one teaspoon of lemon juice, and one teaspoon of balsamic vinegar. Mix ingredients with a fork until ingredients look well blended.
Assembling the Smoked Tri Tip Sandwich
Down to the final part! Spread your newly made aioli on the insides of the buns and place 3-4 strips of sliced tri tip on the bottom half. Place a slice of Havarti cheese on top of the slices. To get a melty cheese, place this half of the sandwich on a warm grill on a top rack. Havarti cheese melts well and this shouldn’t take too long. You can also use a food torch to melt the cheese on top of the tri tip.
With the hot side done, place a handful of arugula on the top half of the bun and put the sandwich together. Slice in half if you’d like or eat whole. And just like that the smoked tri tip sandwich recipe is complete!
What Should I Serve with the Tri Tip Sandwich?
So many things go well with this sandwich, but since this is my blog I must recommend these Dutch oven French fries!
Tri Tip Sandwich Recipe
Smoked Tri Tip Sandwich
Tri tip is an excellent cut of beef that tastes great by itself. But putting it on a sandwich with Havarti, an aioli, and arugula on a toasted Kaiser bun is next level!
Ingredients
- 1 tri-tip (about 2 lbs)
- 1/4 Cup beef rub
- 1 Cup mayo
- 1/4 Cup horseradish
- 1 tsp lemon juice
- 3 cloves garlic, minced
- 1 tsp balsamic vinegar
- 3 Cups arugula
- 6 Kaiser buns, halved
- 2 Rosemary sprigs
- 6 slices Havarti cheese
Instructions
- Preheat grill to 225 degrees with oak or hickory over indirect heat. Season tri-tip.
- Place on grill and smoke until internal temp of meat reaches 120 degrees.
- In a large cast iron skillet with avocado oil, sear tri tip over high heat for a minute on each side. Remove and rest 10-15 minutes before slicing. Also remove cast iron skillet from heat.
- While tri tip is resting, slice Kaiser bun in half and place face down on the skillet until toasted.
- In a small bowl, mix Mayo, horseradish, lemon juice, garlic, and balsamic vinegar. Spread on insides of the bun.
- Slice tri tip and place slices on one half of the bun. Place Havarti slice on top, melt with food torch. Place arugula on other bun and put sandwich together.
Notes
- Instead of Kaiser buns, ciabatta or brioche would work great. Even a basic white hamburger bun will do the trick if needed.
Nutrition Information:
Yield: 6 Serving Size: 1 sandwichAmount Per Serving: Calories: 550Total Fat: 35gSaturated Fat: 12gCholesterol: 140mgSodium: 1600mgCarbohydrates: 9gFiber: 5gSugar: 4gProtein: 35g
Nutrition information isn’t always accurate.
