View cart background image
0
items
Free Shipping on orders of $40 or more
Dash of Diamonds and Pinch of Pearls Sweepstakes
Get Timely and Delicious Recipe Updates
 
Cooking.com Shopping Ideas For You

Santa Maria Tri-Tip Sandwich

Source: Weber's Art of the Grill
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 5   Reviews: 1 See Reviews
Rate/Review this Recipe
Active Time:  45 Minutes
Total Time:  3 Hours 50 Minutes
  Makes 6 servings
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.
RECIPE INGREDIENTS

INDIRECT/MEDIUM HEAT
For the Sauce:
1 tablespoon olive oil
1/2 cup finely diced red onion
1 teaspoon minced garlic
1/2 cup chicken broth
1/4 cup ketchup
1/4 cup steak sauce
1 tablespoon finely chopped fresh parsley
1 tablespoon worcestershire sauce
1 1/2 teaspoons ground coffee
1/4 teaspoon freshly ground black pepper
For the Rub:
1 tablespoon cracked black pepper
2 teaspoons garlic salt
1 teaspoon dry mustard
1 teaspoon paprika
1/4 teaspoon cayenne pepper
2 to 2 1/2 pounds tri-tip beef, about 1 1/2 inches thick
12 slices french bread
Oak, mesquite, or hickory chips soaked in water for at least 30 minutes
Santa Maria Tri-Tip Sandwich Recipe at Cooking.com
DIRECTIONS
TO MAKE THE BARBEQUE 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, then reduce the heat to a simmer and cook, stirring occasionally, until reduced to 1/2 cup, about 10 minutes. Puree 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 salt, mustard, paprika, and cayenne. Press the mixture into the surface of the tri-tip, cover with plastic wrap, and refrigerate for 3 hours or as long as 24 hours.


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 F 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 sandwich with slices of meat and a dollop of sauce. Serve warm or at room temperature.


WINE NOTES: 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.


Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 All-American Barbecue
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 460
Fat. Total: 13g
Fiber: 3g
Carbohydrates, Total: 34g
Sodium: 1323mg
% Cal. from Fat: 25%
Cholesterol: 122mg
Protein: 49g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Colin Reviewed: 09/20/2009
Great All Around!
Fantastic sauce! Using oak imparts a much better flavor than hickory chips or mesquite. This is a great all in one tutorial on authentic central CA bbq!
26 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You

NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.