Grilled Tri Tip Sandwich

Serves 8

Prep time: 10 minutes
Cook time: 50 minutes
Total time: 3+ hours (including marinating)

Ingredients

• 8 focaccia (or your favorite) sandwich rolls

• 1 tri tip roast (~2-2.5lbs), trimmed and silver skin removed

• Jar April’s Red Wine Vinaigrette 

• 4 ripe Roma tomatoes, sliced

• ½ red onion, thinly sliced

• 1 head of leaf lettuce, washed and dried

• ½ C mayo

• 2T Extra virgin olive oil

• salt and pepper to taste

Directions

Marinate:  pour 8oz of AGH red wine vinaigrette over the tri tip roast (reserve remaining 4oz for aioli), cover and marinate for at least 2 hours and up to overnight 

Temper: Remove tri tip from the refrigerator 30 minutes to 1 hour prior to grilling

Grill: Turn one of the gas grill burners on and leave the other burner(s) off. Close the lid and adjust the burner level until the grill thermometer reads around 350F degrees.

Place the tri tip on the grill grate over indirect heat, which is the burner that's turned off. Close the lid. Grill to an internal temperature of 100°F, which will take about 30 minutes.

Prep Veggies, Bread, and Aioli: While your tri tip is cooking, wash and slice your tomatoes and onion, wash and dry lettuce, and make your aioli by combining ½ C mayo with the remaining 4oz AGH dressing. Slice sandwich rolls in half, lightly brush with EVOO

Sear: Move the tri tip to the direct-heat side of the grill, which is the side with the burner on. Grill for about 5-7 minutes per side, until the internal temperature reaches 130F.

Rest: Remove from the grill. Cover loosely with foil. Let it rest for 15 minutes. Slice against the grain.

Grill Bread - place sandwich halves face down on the grill for about 2 minutes until you have grill marks

Assemble: spread aioli among the grilled sandwich halves, top with sliced tomatoes, red onion, sliced tri tip, and lettuce, season with salt and pepper to taste. 

Enjoy!