I got this in an email thought I would share.
INGREDIENTS
- BLACK ANGUS BEEF TRI-TIP, THAWED
QTY 2.5 LBS. - MARINADE:
- LIGHT OLIVE OIL
QTY 3 TBSP. - GARLIC CLOVES, CHOPPED
QTY 3 CLOVES - ONION
QTY ¼ - WORCESTERSHIRE SAUCE
QTY 2 TBSP. - WHITE VINEGAR
QTY 1 TBSP. - BAD TO THE BONE PORK SEASONING
QTY 1 - COARSE SEA SALT
QTY TO TASTE - FRESHLY GROUND BLACK PEPPERCORNS
QTY TO TASTE - HERB AIOLI:
- MAYONNAISE
QTY ½ CUP - FRESH TARRAGON, CHOPPED
QTY 2 TSP. - FRESH PARSLEY, CHOPPED
QTY 1 TSP. - GARLIC CLOVES, CHOPPED
QTY 2 CLOVES - FRESH LEMON JUICE
QTY 2 TSP. - RIPE-VINE TOMATOES, SLICED
QTY 2 - RED ONION, THINLY SLICED
QTY ½ - INDIVIDUAL RUSTIC CIABATTA BREAD
QTY 6 SLICES - BABY ARUGULA
QTY 3 OZ.
COOKING
DIRECTIONS
- In a blender or food processor, blend all marinade ingredients.
- Place Tri-Tip in a bowl and pat dry. Add marinade and cover with plastic wrap. Refrigerate for 1-2 hours.
- Heat grill to medium low and place marinated Tri-Tip on the grill. Turn Tri-Tip every 5-7 minutes until internal temperature reaches 125°F-130°F. Approximately 25-30 minutes. Remove from grill and cover with foil.*
- While meat is grilling, prepare Herb Aioli by mixing mayonnaise, fresh tarragon and lemon juice in a bowl. Reserve.
- Slice Ciabatta breads horizontally and place, cut side down, on the grill until slightly toasted.
- Slice Tri-Tip in thin slices across the grain and assemble sandwiches.
- To assemble sandwich: Spread Herb Aioli on both sides of bread. Arrange meat slices evenly on bottom half, top with arugula, tomato, onion and second half of the bread.
- Reserve leftover meat in the refrigerator and use for additional sandwiches.
*USDA recommends cooking beef to a minimum internal temperature of 145°F .
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