Santa Maria Style Tri Tip Sandwich
Juicy Santa Maria Style Tri-Tip Sandwich with tender, oak-grilled tri-tip, topped with fresh salsa, crisp lettuce, and smoky garlic aioli, all served on a toasted ciabatta roll. A savory blend of California flavors in every bite.
INGREDIENTS
- 2 lb. Mill Street Local tri-tip steak - SGC# 311789
- 2 and 1/4 tsp. kosher salt, divided. - SGC# 052100
- 1 tsp. black pepper - SGC# 191565
- 1 tsp. garlic powder - SGC# 191423
- 1 tbsp paprika - SGC# 171653
- 1 tbsp fresh Rosemary - SGC# 362575
- 1 tsp cayenne - SGC# 191389
- 2 Tbsp. cooking oil - SGC# 065312
- One large red onion, sliced. - SGC# 192179
- Rotella's Ciabatta buns, split. - SGC# 700766
- Olive oil cooking spray - SGC# 054397
- Arugula one cup, - SGC# 192524
- Roma Tomatoes - SGC# 195651
- 3 Tbsp Kosher Salt - SGC# 052100
- Great Lakes Cheese Provolone Cheese slices - SGC# 058995
INSTRUCTIONS
1. Rub the steak all over with two teaspoons of salt, pepper, garlic powder, paprika, cayenne, rosemary.
2. Preheat grill to 450°F.
3. Add the steak to the grille. Cook undisturbed until well-browned underneath, about 5 minutes. Flip and cook until well-browned underneath, another 4-5 minutes.
4. Cook until desired internal temperature is achieved in the thickest part of tri tip.
5. Slice the tri-tip against the grain. Set it aside.
6. Put the tops and bottoms of the buns split-side-up on a large baking sheet. Spray split sides of buns with the cooking spray. Put baking sheet on the rack below the broiler and cook until tops of buns are toasted, 2-4 minutes. Remove pan from oven.
7. Meanwhile, spread the bun tops with 1 tablespoon each of the horseradish sauce, Arugula and Sliced Roma Tomatoes
8. Remove the pan of bun bottoms from under the broiler. Top each bottom with a top and serve.
