Equipment
Method
- Select a well-marbled tri tip roast.
- Season the meat generously with kosher salt, black pepper, garlic powder, and smoked paprika.
- Let the meat rest for at least 30 minutes to absorb the flavors.
- Preheat your grill to medium-high heat.
- Sear the tri tip for a few minutes on each side.
- Move the tri tip to indirect heat and cook until the internal temperature reaches 135°F for medium-rare.
- Let the meat rest for 10 minutes before slicing against the grain into thin slices.
- Assemble the sandwich by placing meat on fresh rolls, then add toppings and sauces as desired.
Notes
Adjust the seasoning to your taste, and feel free to experiment with various toppings. Using coleslaw in your sandwich adds a delightful crunch and complements the beef's richness. If you have leftovers, you can use them for sliders or as a delicious topping for a salad. Remember to slice against the grain for maximum tenderness when assembling your sandwiches.