Reverse Seared Tri-tip for Sandwiches

Name: Reverse Seared Tri-tip for Sandwiches
Total time: 75 min
Cuisine: American
Ingredients: 2.5 lb tri-tip; 2 slices sourdough bread; 1 tsp balsamic glaze; 2 tbsp arugula; 2 tbsp mayo; 12 baby Bella mushrooms; 0.5 medium sweet onion; 2 tbsp balsamic glaze; 1 tsp red wine vinegar; 2 tbsp butter; Salt; pepper; 1 tbsp cooking oil

1h 15m

Serves 1

cwfeats.com

Reverse Seared Tri-tip for Sandwiches

cwfeats.com

1h 15m

Serves 1

Directions

1Preheat your grill to 275 degrees and season up the tri-tip with your favorite steak seasoning.
2Place the tri-tip on the grill opposite of the heat, creating two cooking zones by banking coals to one side.
3Cook the tri-tip until it reaches an internal temperature of 110 degrees.
4While the tri-tip is cooking, cut up the onions and mushrooms.
5In a skillet, add 1 tbsp cooking oil and sauté the onions over medium-high heat, seasoning them with salt.
6Once the onions are translucent, add the mushrooms and let them cook down until tender.
7Add butter, red wine vinegar, and balsamic glaze to the skillet with the onions and mushrooms.
8Leave on heat for 2 more minutes, then remove and set aside.
9Once the tri-tip hits an internal temperature of 110 degrees, remove it and pat it dry with a paper towel.
10Sear the tri-tip over direct heat for 2 minutes per side.
11Remove the tri-tip and let it rest for 5 minutes before slicing.
12While the tri-tip is resting, toast the bread.
13Slice the tri-tip against the grain for a more tender bite.
14Assemble the sandwich by adding the toasted sourdough bread, mayo, arugula, balsamic glaze, tri-tip, sautéed onions, and mushrooms, then top with the last slice of bread.

Ingredients

2.5 lb tri-tip
2 slices sourdough bread
1 tsp balsamic glaze
2 tbsp arugula
2 tbsp mayo
12 baby Bella mushrooms
0.5 medium sweet onion
2 tbsp balsamic glaze
1 tsp red wine vinegar
2 tbsp butter
Salt
pepper
1 tbsp cooking oil

Equipment

grillskilletmeat thermometerpaper towel

Tips

I highly recommend a meat thermometer as it makes it easy to not overcook the tri-tip.
Serve with fries or your favorite side.

Reverse Seared Tri-tip for Sandwiches

1h 15m

Serves 1

cwfeats.com

Reverse Seared Tri-tip for Sandwiches

cwfeats.com

1h 15m

Serves 1

Directions

1Preheat your grill to 275 degrees and season up the tri-tip with your favorite steak seasoning.
2Place the tri-tip on the grill opposite of the heat, creating two cooking zones by banking coals to one side.
3Cook the tri-tip until it reaches an internal temperature of 110 degrees.
4While the tri-tip is cooking, cut up the onions and mushrooms.
5In a skillet, add 1 tbsp cooking oil and sauté the onions over medium-high heat, seasoning them with salt.
6Once the onions are translucent, add the mushrooms and let them cook down until tender.
7Add butter, red wine vinegar, and balsamic glaze to the skillet with the onions and mushrooms.
8Leave on heat for 2 more minutes, then remove and set aside.
9Once the tri-tip hits an internal temperature of 110 degrees, remove it and pat it dry with a paper towel.
10Sear the tri-tip over direct heat for 2 minutes per side.
11Remove the tri-tip and let it rest for 5 minutes before slicing.
12While the tri-tip is resting, toast the bread.
13Slice the tri-tip against the grain for a more tender bite.
14Assemble the sandwich by adding the toasted sourdough bread, mayo, arugula, balsamic glaze, tri-tip, sautéed onions, and mushrooms, then top with the last slice of bread.