At my house, we barbeque at least three or four times a week,
Usually, on one those days, we have Tri Tip, which I love to serve
with some sauteed onions and peppers, but today I was looking for
a fresh, delicious twist on the Tri Tip sandwich.
I have created one that I think is going to knock your socks off!
I built my recipe around the Cattleman's Finest line of beef at Smart & Final.
Cattleman's Finest has an excellent selection of cuts, including Filet Mignon, New York Strip.
Ribeye, London Broil and Top Sirloin.
Let's make my Tropical Summer Tri Tip Sandwiches!
Here's what you will need:
Cattleman's Finest Tri Tip Roast, 2 lbs.
1 Large Sweet onion
2 Red Bell Peppers
4 - 6 Sandwich Rolls
First Street Provolone Cheese, 4-6 slices
! cup First Street Basalmic Vinegarette
3/4 cup First Street Orange Marmalade (room temperature)
1 tbsp Ginger, grated or minced
2 heaping tbspns Brown Sugar
Make the marinade first. Ideally, the Tri Tip Roast should marinate for at least two hours.
In a medium bowl, combine the basalmic vinegarette, marmalade,
ginger and brown sugar. Taste how tangy and sweet it is, then set it aside.
Take out your Tri Tip and trim excess fat from the back.
I have to say that the Cattleman's Finest Tri Tip had minimal fat on it,
which I was really impressed with.
You want to leave on a little fat for flavor, but not too much,
because it can cause your meat to burn on the grill.
Place your Tri Tip in a large bowl or gallon-sized zip lock bag.
Use only one cup of the marinade on your Tri Tip,
saving about 3/4 cup for basting the roast
and drizzling on sandwiches when plating them.
Place marinating meat in the refrigerator until about 30 mins. before grilling.
While you are heating the grill, cut the peppers in half, removing the stem and seeds.
Slice the onion into 1/4' slices. Cut up the pineapple.
About six slices of pineapple and onion, and two cut bell peppers
should be good for a 2-pound roast, (4 to 6 sandwiches)
Cook your Tri Tip on low to medium heat.
For me, the key to evenly cooking a Tri Tip is:
Turn the meat every 5 to 7 minutes!!
(Set a timer if you have to)
After about 35 minutes or so, place the peppers and onions
on the grill. Use a spatula for turning the onions.
The onions will cook faster, so when they are done I like to place them on aluminum foil,
seal it up and leave them on the corner of the grill to stay hot.
Use tongs to turn the peppers.
After the veggies are on the grill for 6 - 8 mins, add the pineapple to the grill.
(Cook time for peppers, 9-12 mins, Onions, 6-8 mins, and Pineapple, 5-6 mins.)
For the last 10 to 15 mins, (While fruit & veggies cook) baste your Tri Tip with the marinade.
Remember to save some to drizzle on the sandwiches.
Preheat oven to 350 degrees for melting cheese on the sandwich rolls.
OR - If you have a top rack on your grill, you may heat rolls there.
I ran out of room on my grill, and I am always afraid I will burn the bread,
so I thought the oven was safer for me.
Place cheese on rolls and heat in oven about 6 - 8 mins. Just enough to melt the cheese
and lightly toast the bread. Ideally, the rolls are still soft on the outside.
Remove meat from grill and allow it to rest for about 5 minutes before slicing.
Remove veggies andcut into slices or chunks. Cut pineapple into
small chunks (1/2" or so).
Cut Tri Tip into bite-sized pieces. Remove rolls from oven.
Add meat, peppers, onions and pineapple to rolls.
Drizzle with the extra marinade.
Grab an extra slice of pinapple (way better than a pickle to complement this sandwich)
Grab sandwich with both hands and dig in!
Now, if you like my sandwich, (and I know you will), head on over to
Cattleman's Finest and vote for my recipe. Click the recipe tab and my recipe is in "Week 2". You'll be entered to win a
$50 Smart & Final Cash Card AND a Weber Q220 Grill in
Cattleman's Finest Grill Up Your Summer Sweepstakes!
How cool is that?
Get on out there and #GrillUpYourSummer
This project has been compensated as part of a social shopper insights study for #CollectiveBias. All opinions are my own