Wednesday, April 17, 2013

Touchdown Tri Tip Sandwich

Touchdown Tri Tip Sandwich

Prep Time: 3 Hours

Cook Time: 20 Minutes

Total Time: 3 Hours and 20 Minutes





2 lbs quality tri tip

1/4 cup D’oni Moondance marinade 

Kosher salt to taste 

Black pepper to taste 

2 tablespoons D’oni Bold as Love Honey Habanero mustard 

1/2 cup mayonnaise 

1 tablespoon cilantro, minced 

1 tablespoon green onions, minced 

4 slices smoked gouda

2 tablespoons olive oil 

1/4 cup brown onions, sliced thin 

1/4 cup red bell pepper, sliced thin 

1/4 cup green peppers, sliced thin 

1 cup iceberg lettuce, shredded thin 

1 avocado, sliced 

3 tablespoons olive oil or melted butter 

1 1/4 baguette 

(you’ll get 3 sandwich portions out of each baguette)



1. Marinate Meat Place Tri-Tip in a Pyrex dish or a large zip lock bag, pour marinade over the top of the meat and flip to coat beef.

2. Place meat in refrigerator and let marinate for 3 hours minimum, preferably overnight if possible.

3. Make Aioli In a small bowl mix together mustard, mayonnaise, green onions, and cilantro. This can be made up to 3 days in advance, covered and refrigerated until ready to use.

4. Grilling Meat Remove meat from marinade, season with salt and pepper and place on grill over medium heat.

5. Cook beef on one side for approximately 8 -12 minutes (watch carefully not to burn), flip beef over and cook for additional 8-12 minutes on other side. Check temperature with pocket thermometer, 130 degrees for medium rare. Adjust time on cooking depending on preference.

6. Remove meat from grill, place on plate, tent with foil and let rest 15 minutes before slicing.

7. Slice the meat thinly against the grain.

8. Sauté Vegetables (while meat is cooking) Heat olive oil in medium sauté pan, add vegetables and cook until tender. Season with salt and pepper.

9. Assembling Sandwich Cut baguette portions length wise, brush inside of baguette with olive oil and place on grill to lightly brown (be careful not to burn).

10. Place baguette bottoms on cutting board, top with shredded lettuce, sliced tri-tip, gouda cheese, sautéed veggies and avocado.

11. Generously spread aioli on the top half of each baguette, place on sandwich, tooth pick and cut in half.

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