Tri-Tip Steak Sandwiches With Grilled Peppers And Onions
As you know by now, I love to grill. Give me anything I food and I will figure out a way to grill it. Today we are going to make a Tri-Tip Steak Sandwich With Grilled Peppers And Onions. Tri Tip you say? Well tri-tip is a cut of beef from the bottom sirloin sub primal cut. It is a small triangular muscle, usually 1.5 to 2.5 lbs. (675 to 1,150g) per side of beef but that is not important right now (in my best Leslie Nielsen/Dr. Rumack voice – Airplane The Movie). It originated in the Santa Maria area of California and cut from the Bottom Sirloin of the cow.
2 lbs. Boneless Beef Tri Tip Roast
1 1/2 tbsp of your favorite Steak Seasonings and Rub (We like McCormicks Montreal Steak Grill Mates Seasoning)
1 large green bell pepper, seeded, cut in half
1 medium yellow bell pepper, seeded, cut in half
1 medium orange bell pepper, seeded cut in half
1 medium red bell pepper, seeded cut in half
2 medium onion, peeled, cut into thick slices
1/2 tbsp olive oil
Salt & pepper to taste
1. The night before grilling, rub your beef with your seasoning rub. Place in plastic wrap or a large baggie and place back in the refrigerator.
2. The next day, about 30 minutes before your ready to grill your beef, take it out of the refrigerator and let it rest at room temperature. In the mean time, rub some olive oil on your grill grates and set the heat to medium.
3. Place tri tip on grill, and cook over medium heat. After 5 minutes. flip the steak. Cook for 15 minutes, flip steak. Cook until internal temperature reaches 155 for medium or 160 for well done.
4. Place steak on a plate and let it rest for 5 minutes. Cut steak thin against the grain.
5. Place the onions and peppers on the grill along with any other vegetables you might like on the side with salt and pepper, if desired. Place vegetables over low/medium heat on the grill, and rotate every 5 minutes until lightly charred.
6. To make sandwich, place peppers, onions on the bottom roll, top with steak (and cheese if you like). Place in the broil and cook just until bread starts to turn lightly golden and cheese has softened, about 2 minutes. Top with barbecue sauce.
If you don’t have enough time to grill, and have a Tri Tip Grill near by that is the next best thing. Check out my The Foodie: Tri Tip Grill Review.