The tri tip sandwich is a delectable blend of juicy, flavorful meat and fresh, crisp toppings. This recipe features marinated and grilled tri tip steak, paired with caramelized onions and a tangy horseradish mayo, all tucked into a toasted ciabatta roll. The tri tip cut, known for its tenderness and rich taste, absorbs the marinade perfectly, making each bite a savory delight. Whether you’re hosting a barbecue or looking for a hearty meal, this sandwich is sure to impress.
About Tri Tip Sandwich
One of the best parts about this tri tip sandwich is its versatility. You can customize the toppings to your liking, adding your favorite veggies or switching up the sauce. The balance of the smoky, grilled meat with the creamy horseradish mayo and sweet onions creates a harmony of flavors that will satisfy any palate. Perfect for a summer cookout or a cozy winter dinner, this sandwich is a crowd-pleaser all year round.
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Perfect Tri Tip Sandwich Recipe for Any Occasion
4
servings15
minutes30
minutes45
minutesIngredients:
- For the Tri Tip Marinade:
1.5 lbs tri tip steak
1/4 cup olive oil
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1 teaspoon black pepper
1 teaspoon dried rosemary
- For the Horseradish Mayo:
1/2 cup mayonnaise
2 tablespoons prepared horseradish
1 teaspoon lemon juice
Salt and pepper to taste
- For the Caramelized Onions:
2 large onions, thinly sliced
2 tablespoons butter
1 tablespoon olive oil
Salt to taste
- For the Sandwich:
4 ciabatta rolls, split and toasted
Fresh arugula or spinach leaves
Sliced tomatoes
Instructions:
- Marinate the Tri Tip: In a large resealable plastic bag, combine olive oil, soy sauce, Worcestershire sauce, minced garlic, black pepper, and dried rosemary. Add the tri-tip steak, seal the bag, and massage the marinade into the meat. Refrigerate for at least 1 hour or overnight for best results.
- Prepare the Horseradish Mayo: In a small bowl, mix the mayonnaise, prepared horseradish, lemon juice, salt, and pepper. Cover and refrigerate until ready to use.
- Caramelize the Onions: In a large skillet over medium heat, melt butter and olive oil. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until the onions are golden brown and caramelized about 20 minutes. Remove from heat and set aside.
- Grill the Tri Tip: Preheat your grill to medium-high heat. Remove the tri-tip from the marinade and grill for 6-8 minutes per side or until the internal temperature reaches 135°F for medium-rare. Let the steak rest for 10 minutes before slicing thinly against the grain.
- Assemble the Sandwiches: Spread a generous amount of horseradish mayo on the bottom half of each toasted ciabatta roll. Layer with slices of tri-tip steak, caramelized onions, fresh arugula or spinach, and tomato slices. Top with the other half of the ciabatta roll and serve immediately.
Notes
- Enjoy your delicious tri-tip sandwich with a side of crispy fries or a fresh salad for a complete meal.
