California Grilled Tri-Tip Sandwich Plate
California Wine Country tradition reading red oak grilled tri-tip sliced thin and piled into a crusty French roll with grilled red onion and a horseradish chimichurri, plated with grilled asparagus for the weekend Santa Maria-style sandwich plate.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat both tri-tip steaks dry. Trim woody asparagus ends. Slice red onion into 1cm rings. Mince garlic. Pick parsley and oregano leaves. Pulse parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, horseradish, Dijon, and sea salt into a coarse herb sauce; rest on bench. Mix garlic salt, black pepper, and granulated garlic for the rub.
Sear
Heat a large grill pan over high for 4 minutes. Rub both tri-tips with neutral oil, press into rub on every face. Lay undisturbed 6 minutes per side for a deep crosshatch crust.
Roast
Drop heat to medium-low, continue grilling and turning every 3 minutes for 14 minutes until an internal thermometer reads 130F (54C) for medium-rare.
Char
While tri-tips cook, lay onion rings and asparagus on a separate grill pan section with sea salt, grill 5 minutes turning once until striped and softened.
Rest
Lift tri-tips to a board and rest 8 minutes. Split both French rolls lengthways and toast cut-side down on the grill pan 60 seconds until golden.
Plate
Slice tri-tips thinly against the grain. Spread half the horseradish chimichurri on each roll, pile beef and grilled onion in, close the rolls, set asparagus alongside with remaining chimichurri spooned over.
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