best-kept secret of the grilling world! This boneless cut comes from the bottom
sirloin & is packed with succulent, beefy flavor.
Long a West Coast favorite, America's Guest
brings you this tasty recipe.
FOR THE SAUCE
1 tbsp - olive oil
1/2 cup - finely diced red onion
1 tsp - minced garlic
1/2 cup - chicken broth
1/4 cup - ketchup
1/4 cup - steak sauce
1 tbsp - finely chopped parsely
1 tbsp - Worcestershire sauce
1-1/2 tsp - ground coffee
1/4 tsp - ground black pepper
FOR THE RUB
1 tbsp - cracked black pepper
2 tsp - garlic salt
1 tsp - dry mustard
1 tsp - paprika
1/4 tsp - cayenne pepper
2 - 2-1/2 lbs - tri-tip beef about
1-1/2 inches thick
12 slices - French bread
Oak, Hickory, or Mesquite chips soaked in
water for at least 30 minutes
In a medium saucepan over medium-high heat,
warm the olive oil. Add the onion and garlic & cook, stirring
occasionally, until soft - about 5 minutes. Add the chicken broth.
ketchup, steak sauce, parsely, Worcestershire sauce, ground coffee, and black pepper.
Bring the mixture to a boil, then reduce heat to a simmer and cook, occasionally
stirring until reduced to 1/4 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.
MAKING THE 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 to 24 hours.
Follow your 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 approximately 140*F for
medium-rare - 20-30 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.
Makes 6 servings - Enjoy!