Grill Out

Santa Maria Tri-Tip Sandwich

• Sauce
  • 1tablespoon extra-virgin olive oil
  • 1/2cup finely diced red onion
  • 1teaspoon minced garlic
  • 1/2cup chicken broth
  • 1/4cup ketchup
  • 1/4cup steak sauce
  • 1tablespoon finely chopped fresh parsley leaves
  • 1tablespoon Worcestershire sauce
  • 1-1/2teaspoon ground coffee
  • 1/4teaspoon ground black pepper
• Rub
  • 1tablespoon cracked black pepper
  • 2teaspoons garlic salt
  • 1teaspoon dry mustard
  • 1teaspoon paprika
  • 1/4teaspoon ground cayenne pepper
•  
  • 1tri-tip roast, 2 to 2-1/2 pounds and about 1-1/2 inches thick
  • 12slices French bread
  • 2handfuls oak, mesquite, or hickory wood chips, soaked in water for at least 30 minutes

1. In a medium saucepan over medium-high heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes. Add the remaining sauce ingredients. 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. Purée the sauce in a food processor or blender. Allow to cool; cover and refrigerate until ready to use. Bring to room temperature before serving.

2. In a small bowl mix the rub ingredients. Press the mixture into the surface of the tri-tip, cover with plastic wrap, and refrigerate for 3 hours or as long as 24 hours. Allow the tri-tip to stand at room temperature for 15 to 30 minutes before grilling.

3. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F).

4. Brush the cooking grates clean. Drain and scatter the wood chips over lit charcoal or put them in the smoker box of a gas grill, following manufacturer’s instructions. Sear the tri-tip over direct medium heat, with the lid closed as much as possible, turning once, until both sides are seared, about 5 minutes total. Then continue grilling the tri-tip over indirect medium heat, with the lid closed, until the internal temperature reaches 140ºF, 20 to 30 minutes for medium rare. Let rest for 3 to 5 minutes before cutting the roast against the grain into thin slices.

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