Tri-Tip Sandwiches

Ingredients

• 1trimmed tri-tip roast
• 1 tbspolive oil
• 2 tbspBasic Spice Blend
• 1 loafEasy Make-Ahead Garlic Bread
• 1 cupsalsa

Instructions

1. 1

   Heat the grill

   Preheat an outdoor grill.

2. 2

   Season the beef

   Brush the olive oil over the meat. Sprinkle the seasoning generously over the surface, then rub it in.

3. 3

   Grill the roast

   Cook the roast over a hot grill until it reaches your preferred doneness. An internal temperature of 63°C (145°F) is considered safe.

4. 4

   Toast the bread

   Meanwhile, wrap the garlic bread in foil and cook it on the grill for about 15 minutes. Open the foil, place the cut sides face down on the grill and crisp them for a few minutes, watching for flare-ups.

5. 5

   Rest and slice

   Once the tri-tip is cooked, take it off the heat and leave it to rest for 10 minutes. Slice it thinly.

6. 6

   Build the sandwiches

   Arrange the thin slices of beef over one side of the grilled bread. Put the top half in place and cut the loaf into four sections.

7. 7

   Serve with salsa

   Serve the sandwiches with the salsa.

What are tri-tip sandwiches?

Tri-tip sandwiches are associated with California’s Central Coast, where grilled tri-tip is served in bread with salsa. This version keeps the idea simple: smoky beef, garlic bread and a spicy accompaniment.

The bread is grilled alongside the roast, so it warms through and gets crisp at the cut sides. Slicing the meat thinly makes it easier to layer into four portions.

Nutrition and macros by portion

The nutrition label shows one serving as written: 359 calories, 13g protein, 66g carbs, 6g fat.

The garlic bread supplies most of the carbohydrates, while the tri-tip provides the protein and some of the fat; the olive oil also contributes fat. Serve a sandwich with a generous helping of salad or grilled vegetables to add freshness and make the plate more varied.

Seasoning the tri-tip

Oil first: brush the roast all over so the spice blend has a surface to cling to. Rub the seasoning in evenly, including across the ends.

Spice blend: the recipe calls for Basic Spice Blend, so use that as specified rather than adding extra seasonings. The salsa provides a separate, fresh hit of flavour at the table.

Grilling the roast

Hot grill: cook the tri-tip over a hot outdoor grill, turning or repositioning it as needed for even cooking. Use an instant-read thermometer to check the thickest part and aim for your chosen doneness; 63°C (145°F) is stated as a safe internal temperature.

Resting time: leave the roast off the heat for 10 minutes before slicing. This gives you time to finish the bread and helps keep the meat from losing its juices as soon as it is cut.

Getting the bread right

Wrapped first: keep the garlic bread in foil on the grill for about 15 minutes so it heats through without the crust scorching.

Crisp finish: open the foil and toast the cut sides face down for a few minutes. Keep an eye on the bread, as dripping oil or butter can cause flare-ups.

Slicing and assembling

Thin slices: cut the rested tri-tip thinly, then layer it over one side of the grilled loaf. This makes the filling easier to portion and bite through.

Four sections: replace the top of the loaf and cut it into four pieces. Serve the salsa alongside so everyone can add as much as they like.

What to serve alongside

The salsa is the recipe’s spicy, tangy counterpoint to the rich beef and garlic bread, so serve it at the table rather than spreading it on too early.

For a more balanced plate, add a simple green salad or grilled vegetables. They bring freshness alongside the warm, filling sandwich.

Recipe notes & tips

• Let the grill heat properly before adding the roast.
• Rub the spice blend over all sides of the meat for even seasoning.
• Check the roast’s internal temperature in its thickest part.
• Keep the bread wrapped in foil for its initial grilling time.
• Watch the bread closely when crisping the cut sides over the grill.
• Rest the tri-tip for the full 10 minutes before slicing.

Variations

• Extra salsa: offer more at the table for a punchier, spicier sandwich.
• Salad side: serve with crisp salad leaves for a fresh contrast.
• Grilled vegetables: add grilled vegetables alongside the sandwiches.
• Open-faced serving: leave off the top of the bread and serve the beef on one side.
• Smaller portions: cut the loaf into more pieces for smaller servings.

Common mistakes to avoid

• Skipping the oil: the seasoning may not cling as well, so brush the meat before adding the spice blend.
• Guessing doneness: check the thickest part of the roast with a thermometer.
• Slicing straight away: the juices can run out; rest the roast for 10 minutes first.
• Burning the bread: keep it wrapped for the first 15 minutes, then crisp the cut sides briefly.
• Leaving the bread unattended: dripping fat can flare up, so watch it as it toasts.
• Cutting thick slices: the sandwich can be harder to eat; slice the rested meat thinly.

How to store

Refrigerate leftover beef and bread separately in airtight containers for up to 3 days. Reheat the beef gently and warm the bread in the oven or on the grill; add salsa just before serving.

Frequently asked questions