Char-Crusted Beef Tri-tip Sandwich

By BBQ Brian Misko

Owner and Pitmaster at House of Q

 

Combining perfectly-cooked beef tri-tips and grilled veggies off a Yoder Smokers Charcoal Flat Top Grill, this hearty, flavorful sandwich is great for a family meal or to feed a large gathering. Go here to see a video of how Brian puts the sandwich together: https://youtu.be/DjobJi0UfEE

Ingredients:

2-3 lb Beef tri-tip
2-3 TB House of Q House Rub
1 TB Black pepper
1 TB Brown Sugar

1 red bell pepper – sliced
1 yellow bell pepper – sliced
1 sweet onion – sliced
2-3 TB butter
1/2 cup Rock’n Red BBQ Sauce

1 cup mayonnaise
2-3 TB horseradish (adjust to taste)
2-3 TB Slow Smoke Gold BBQ Sauce
1 Ts granulated garlic
1 Ts granulated onion
1 Ts black pepper

1 soft crust baguette or soft buns

Directions:

Prepare your grill for high heat-direct grilling with half or one area left as your safe zone or where there is no heat.

Mix the rub ingredients together and crust the tri-tip steak all over with the spices. Sear on the hot side of the grill for a few minutes with the lid closed. Turn the steak over and sear the other side. Once there is a crust established on the steak, move it to the safe zone. Monitor the internal temperature and remove the steak from the grill when it reaches 125-130 F for medium rare. This is a steak that really warrants at most a medium doneness… medium-rare is best. Let rest for 5-10 minutes and slice across the grain
for serving.

While the tritip is cooking, saute the peppers and onions in a skillet. (alternately is to grill the peppers and onions and remove from the grill to mix with sauce.) Once soft, add the bbq sauce and stir to mix the vegetables. Shut off the heat and hold to serve.

In a bowl, mix the mayonnaise, horseradish, BBQ sauce and spices. Stir to mix and set aside.

Once the meat is rested, slice and set aside. To assemble the sandwich, slice the baguette the full length and open on a cutting board. Coat the bread with the mayonnaise mixture and then slices of the tritip. Top with the vegetables and close the top part of the bread loaf. Slice across the loaf into individual portions and serve.

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