Tri-Tip Steak Sandwich

Name: Tri-Tip Steak Sandwich
Prep time: 3 h
Cook time: 1 h 30 min
Ingredients: 4 jumbo yellow onions; 1/2 cup olive oil; 4 tablespoons unsalted butter; 1 teaspoon honey; Kosher salt, for seasoning; 1 cup mayo; 1 cup sour cream; 1/2 cup prepared horseradish; 1/4 cup buttermilk; 2 tablespoons lemon zest, from about 1 large lemon; Dash Worcestershire sauce; Salt and pepper, to taste; 4 tablespoons ground coffee; 2 heaping tablespoons light brown sugar; 1 teaspoon cayenne pepper; 1 teaspoon chipotle pepper; 2 tablespoons granulated garlic; 2 tablespoons smoked paprika; 3 tablespoons kosher salt; 2 tablespoons freshly ground black pepper; 1 teaspoon cinnamon; 2 pounds tri-tip, trimmed and sliverskin removed; 8 French bread rolls, preferably New Orleans style; Swiss cheese slices; 1 bunch watercress

With Caramelized Onions & Horseradish Cream Sauce

4.5

Recipe By

Fey&Mark

PublishedFeb 9, 2022

#Bread#Brown sugar#Butter#Cayenne pepper#Chipotle#Cinnamon#Coffee#Garlic#Honey#Horseradish#Lemon#Mayo#Smoked paprika#Sour cream#Swiss cheese#Tri-tip#Watercress#Worcestershire sauce#Yellow onion

What You Need

Ingredients

Serving Multiplier

For the caramelized onions:

014 jumbo yellow onions
02½ cup olive oil
034 tablespoons unsalted butter
041 teaspoon honey
05Kosher salt, for seasoning

For the horseradish cream sauce:

011 cup mayo
021 cup sour cream
03½ cup prepared horseradish
04¼ cup buttermilk
052 tablespoons lemon zest, from about 1 large lemon
06Dash Worcestershire sauce
07Salt and pepper, to taste

For the steak and sandwiches:

014 tablespoons ground coffee
022 heaping tablespoons light brown sugar
031 teaspoon cayenne pepper
041 teaspoon chipotle pepper
052 tablespoons granulated garlic
062 tablespoons smoked paprika
073 tablespoons kosher salt
082 tablespoons freshly ground black pepper
091 teaspoon cinnamon
102 pounds tri-tip, trimmed and sliverskin removed
118 French bread rolls, preferably New Orleans style
12Swiss cheese slices
131 bunch watercress

Step by Step

Instructions

01
Coat the tri-tip with the dry rub, cover with plastic wrap and place in fridge for at least 3 hours (could be up to a day). Remove and let set at room temperature for 30 minutes before transferring to the grill.
02
Heat grill to 500°F.
03
Sear meat on both sides for approximately 5-6 minutes. Remove from direct heat and place on the indirect side of the grill or reduce heat to medium-high (approximately 350°F). Continue to cook until internal temperature reaches 130°F, approximately 20-25 minutes.
04
Place tri-tip on cutting board and let rest for 12-15 minutes before thinly slicing (across the grain). Then sprinkle with a little more kosher salt.

Community Score

4.5

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