Santa Maria Tri Tip Sandwich
- 1 Tbsp. extra virgin olive oil
- 1/2 c. finely-diced red onion
- 1 tsp chopped garlic
- 1/2 c. chicken broth
- 1/4 c. ketchup
- 1/4 c. steak sauce
- 1 Tbsp. finely-minced fresh parsley
- 1 Tbsp. Worcestershire sauce
- 1 1/2 tsp grnd coffee
- 1/4 tsp freshly-grnd black pepper
- 1 Tbsp. freshly-cracked black pepper
- 2 tsp garlic salt
- 1 tsp dry mustard
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 2 1/2 lb tri-tip beef, abt 1 1/2" thick
- 12 slc French bread
- Oak, mesquite, or possibly hickory chips soaked in water
- for at least 30 min
- To make the Barbecue Sauce: In a medium saucepan over medium-high heat, hot the extra virgin olive oil. Add in the onion and garlic and cook, stirring occasionally, till soft, about 5 min.
- Add in the chicken broth, ketchup, steak sauce, parsley, Worcestershire sauce, grnd coffee, and black pepper. Bring the mix to a boil, then reduce the heat to a simmer and cook, stirring occasionally, till reduced to 1/2 c., about 10 min.
- Puree the sauce in a food processor or possibly blender. Allow to cold, cover and chill till ready to use. Bring to room temperature before serving.
- To make the Dry Rub: In a small bowl, mix together the black pepper, garlic salt, mustard, paprika, and cayenne. Press the mix into the surface of the tri-tip, cover with plastic wrap, and chill for 3 hrs or possibly as long as 24 hrs.
- Follow the grill's instructions for using wood chips. Sear the tri-tip directly over medium heat, turning once, till both sides are seared, about 5 min total. Then grill the tri-tip indirectly over medium heat, turning once, till the internal temperature is about 140 degrees for medium-rare, 20 to 30 min more. Allow to rest for 5 min before slicing thinly on the diagonal against the grain.
- Build each sandwich with slices of meat and a dollop of sauce. Serve hot or possibly at room temperature.
- This recipe yields 6 servings.
- Wine Recommendation: Look for a wine with lots of fruit and a bit of acid for balance; a Rhone-style blend from the home of the tri-tip, California's Central Coast.
- Comments: Santa Maria, California, is home to the Barbecue Hall of Fame and a passionate band of grillers who have perfected the art of cooking a relatively unknown but unbelievably delicious cut of meat. Also known as "bottom sirloin butt," tri-tip should be grilled no more than medium-rare, then cut into thin slices and served on French bread.
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