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Tri Tip Sandwich

Serves 4 | 

Meaty, cheesy and bursting with big flavors.



Ingredients:

2 lb beef tri-tip
1 bottle steak marinade, 12 oz.
Kosher salt, to taste
Ground black pepper, to taste
2 tablespoons honey habanero mustard
1/2 cup mayonnaise
1 tablespoon cilantro, minced
1 tablespoon green onions, minced
2 tablespoons olive oil
1/4 cup brown onions, sliced
1/4 cup red bell pepper, sliced
1/4 cup green peppers, sliced
1 cup iceberg lettuce, shredded
1 avocado, sliced
3 tablespoons olive oil
4 slices smoked gouda
1 baguette, halved

Directions:

  1. Place tri-tip in a large resealable bag, pour marinade over the top of the meat and flip to coat. Place meat in refrigerator and let marinate for 4 hours, or overnight.
  2. In a small bowl, mix together mustard, mayonnaise, green onions, and cilantro to make aioli.
  3. Preheat grill to medium.
  4. Remove triple-tip from marinade, season with salt and pepper and place on grill. Cook for approximately 8-12 minutes, flip over and cook for an additional 8-12 minutes. Transfer to a plate and tent with foil. Let rest for 15 minutes before slicing.
  5. Heat olive oil in a pan over medium-low heat. Once hot, add brown onion, red and green bell pepper, and cook until tender. Season with salt and pepper.
  6. Heat oven to 250 degrees F.
  7. Brush olive oil over baguette and place in the oven to toast.
  8. Place baguette bottom on cutting board, top with shredded lettuce, sliced tri-tip, gouda cheese, sauteed veggies and avocado slices. Generously spread aioli on the top half of the baguette. Place top half of baguette on the bottom. Slice into four sandwiches and enjoy!
Tri Tip Sandwich
Serves 4
2 lb beef tri-tip
1 bottle steak marinade, 12 oz.
Kosher salt, to taste
Ground black pepper, to taste
2 tablespoons honey habanero mustard
1/2 cup mayonnaise
1 tablespoon cilantro, minced
1 tablespoon green onions, minced
2 tablespoons olive oil
1/4 cup brown onions, sliced
1/4 cup red bell pepper, sliced
1/4 cup green peppers, sliced
1 cup iceberg lettuce, shredded
1 avocado, sliced
3 tablespoons olive oil
4 slices smoked gouda
1 baguette, halved
  1. Place tri-tip in a large resealable bag, pour marinade over the top of the meat and flip to coat. Place meat in refrigerator and let marinate for 4 hours, or overnight.
  2. In a small bowl, mix together mustard, mayonnaise, green onions, and cilantro to make aioli.
  3. Preheat grill to medium.
  4. Remove triple-tip from marinade, season with salt and pepper and place on grill. Cook for approximately 8-12 minutes, flip over and cook for an additional 8-12 minutes. Transfer to a plate and tent with foil. Let rest for 15 minutes before slicing.
  5. Heat olive oil in a pan over medium-low heat. Once hot, add brown onion, red and green bell pepper, and cook until tender. Season with salt and pepper.
  6. Heat oven to 250 degrees F.
  7. Brush olive oil over baguette and place in the oven to toast.
  8. Place baguette bottom on cutting board, top with shredded lettuce, sliced tri-tip, gouda cheese, sauteed veggies and avocado slices. Generously spread aioli on the top half of the baguette. Place top half of baguette on the bottom. Slice into four sandwiches and enjoy!
Cuisine: American
Season: Fall
Course: Dinner
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Tri Tip Sandwich

Serves 4

Ingredients:

2 lb beef tri-tip
1 bottle steak marinade, 12 oz.
Kosher salt, to taste
Ground black pepper, to taste
2 tablespoons honey habanero mustard
1/2 cup mayonnaise
1 tablespoon cilantro, minced
1 tablespoon green onions, minced
2 tablespoons olive oil
1/4 cup brown onions, sliced
1/4 cup red bell pepper, sliced
1/4 cup green peppers, sliced
1 cup iceberg lettuce, shredded
1 avocado, sliced
3 tablespoons olive oil
4 slices smoked gouda
1 baguette, halved

Tri Tip Sandwich

2 lb beef tri-tip
1 bottle steak marinade, 12 oz.
Kosher salt, to taste
Ground black pepper, to taste
2 tablespoons honey habanero mustard
1/2 cup mayonnaise
1 tablespoon cilantro, minced
1 tablespoon green onions, minced
2 tablespoons olive oil
1/4 cup brown onions, sliced
1/4 cup red bell pepper, sliced
1/4 cup green peppers, sliced
1 cup iceberg lettuce, shredded
1 avocado, sliced
3 tablespoons olive oil
4 slices smoked gouda
1 baguette, halved

Directions:

  1. Place tri-tip in a large resealable bag, pour marinade over the top of the meat and flip to coat. Place meat in refrigerator and let marinate for 4 hours, or overnight.
  2. In a small bowl, mix together mustard, mayonnaise, green onions, and cilantro to make aioli.
  3. Preheat grill to medium.
  4. Remove triple-tip from marinade, season with salt and pepper and place on grill. Cook for approximately 8-12 minutes, flip over and cook for an additional 8-12 minutes. Transfer to a plate and tent with foil. Let rest for 15 minutes before slicing.
  5. Heat olive oil in a pan over medium-low heat. Once hot, add brown onion, red and green bell pepper, and cook until tender. Season with salt and pepper.
  6. Heat oven to 250 degrees F.
  7. Brush olive oil over baguette and place in the oven to toast.
  8. Place baguette bottom on cutting board, top with shredded lettuce, sliced tri-tip, gouda cheese, sauteed veggies and avocado slices. Generously spread aioli on the top half of the baguette. Place top half of baguette on the bottom. Slice into four sandwiches and enjoy!

Tri Tip Sandwich

Serves 4
  1. Place tri-tip in a large resealable bag, pour marinade over the top of the meat and flip to coat. Place meat in refrigerator and let marinate for 4 hours, or overnight.
  2. In a small bowl, mix together mustard, mayonnaise, green onions, and cilantro to make aioli.
  3. Preheat grill to medium.
  4. Remove triple-tip from marinade, season with salt and pepper and place on grill. Cook for approximately 8-12 minutes, flip over and cook for an additional 8-12 minutes. Transfer to a plate and tent with foil. Let rest for 15 minutes before slicing.
  5. Heat olive oil in a pan over medium-low heat. Once hot, add brown onion, red and green bell pepper, and cook until tender. Season with salt and pepper.
  6. Heat oven to 250 degrees F.
  7. Brush olive oil over baguette and place in the oven to toast.
  8. Place baguette bottom on cutting board, top with shredded lettuce, sliced tri-tip, gouda cheese, sauteed veggies and avocado slices. Generously spread aioli on the top half of the baguette. Place top half of baguette on the bottom. Slice into four sandwiches and enjoy!
Cuisine: American
Season: Fall

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