SANTA MARIA TRI TIP SANDWICH

Ingredients

• 2 to 2 1/2 pounds Coleman Natural Beef Tri-Tip, about 1 1/2 inches thick

  For the Sauce:

  • 1 tablespoon Olive Oil
  • 1/2 cup finely diced red onion
  • 1 teaspoon minced garlic
  • 1/2 cup chicken broth
  • 1/4 cup ketchup
  • 1/4 cup steak sauce
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon Worcestershire Sauce
  • 1 1/2 teaspoons ground coffee
  • 1/4 teaspoon freshly ground black pepper

  For the Rub:

  • 1 tablespoon cracked black pepper
  • 2 teaspoons garlic salt
  • 1 teaspoon dry mustard
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • Olive Oil
• 12 slices French Bread

TO MAKE THE BARBEQUE SAUCE:

1. In a medium saucepan over medium-high heat, warm the olive oil.
2. Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes.
3. Add the chicken broth, ketchup, steak sauce, parsley, Worcestershire sauce, ground coffee, and black pepper.
4. Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until reduced to 1/2 cup, about 10 minutes.
5. Puree the sauce in a food processor or blender.
6. Allow to cool, cover and refrigerate until ready to use. Bring to room temperature before serving.

TO MAKE THE DRY RUB:

1. In a small bowl, mix together the black pepper, garlic salt, mustard, paprika, and cayenne.
2. Lightly brush the Tri-tip with Olive Oil
3. Press the mixture into the surface of the tri-tip
4. Cover with plastic wrap, and refrigerate for 3 hours or as long as 24 hours.

GRILLING INSTRUCTIONS:

1. Preheat Grill to medium heat
2. OPTIONAL: You can use Oak, mesquite, or hickory chips soaked in water for at least 30 minutes in your grill for additional "smoked" flavor.
3. Sear the Coleman Natural Beef Tri-tip directly over medium heat, turning once, until both sides are seared, about 5 minutes total.
4. Then grill the Tri-tip indirectly over medium heat, turning once, until the internal temperature is about 140 degrees F for rare; for medium-rare cook 20 to 30 minutes more.
5. Allow to rest for 5 minutes
6. Slice thinly on the diagonal against the grain.

Build each sandwich with slices of meat and a dollop of sauce. Serve warm or at room temperature.

Makes 6 servings
Nutritional Facts per Serving

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