Reverse Seared Tri-tip for Sandwiches
This sandwich was next level! From the toasted bread to the sautéed onions and mushrooms! This one is sure to impress.
Length of time from start to finish: 1 hour 15 min
- 2.5 lb tri-tip
- 2 slices sourdough bread
- 1 tsp balsamic glaze
- 2 tbsp arugula
- 2 tbsp mayo
- Sautéed onions ingredients
- 12 baby Bella mushrooms
- 1/2 medium sweet onion
- 2 tbsp balsamic glaze
- 1 tsp red wine vinegar
- 2 tbsp butter
- Salt and pepper
Here is a link to my seasonings https://www.spanglishasadero.com/ use code Fire10
-Preheat your grill to 275 degrees and season up the tri-tip! Season it with your favorite steak seasoning and place it on the grill opposite of the heat. You want to create two zones of cooking. Bank the coals to one side of the grill. Let the tri-tip go until it reaches an internal temperature of 110 degrees.
-While the tri-tip is cooking, cut up the onions, the mushrooms and sauté them over medium high heat. In a skillet add 1 tbsp cooking oil, first goes in the onions, season those with salt. Once translucent, add the mushrooms, let those cook down until tender and add butter, red wine vinegar and balsamic glaze. Leave on heat for 2 min longer. Remove and set aside.
-Once the tri-tip hits an internal of 110, remove it and pat it dry with a paper towel, then sear It over direct heat for 2 min per side. Remove and let rest for 5 min before slicing.
-Now while the tri-tip is resting, toast the bread. Slice the tri-tip against the grain for a more tender bite. Go against the grain of the meat.
-Now let’s assemble! Add the toasted sourdough bread, add mayo, arugula, balsamic glaze, the tri-tip, sautéed onions and mushrooms and add the last slice of bread.
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