{"id":38034,"date":"2020-03-18T11:27:55","date_gmt":"2020-03-18T15:27:55","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=38034"},"modified":"2022-05-11T06:18:08","modified_gmt":"2022-05-11T10:18:08","slug":"tri-tip-steak-sandwich","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/tri-tip-steak-sandwich\/","title":{"rendered":"Tri-Tip Steak Sandwich"},"content":{"rendered":"
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Tri-Tip Steak Sandwich<\/h2>\n
<\/div>\nEmily Farris<\/span>\n
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Texture-wise, tri-tip is one of the best steaks you can get. But if you don\u2019t cook and cut it properly, things can go bad quickly. Tri-tip is technically two different muscles, and the grains run different directions in each. To ensure each bite is tender and juicy, cut the tri-tip in half where the two different grain patterns meet, then slice each piece against the grain. Both the steak and aioli should be prepped the day or night before you plan to make the sandwiches. The tri-tip yields enough meat for four sandwiches, plus leftovers.<\/div>\n
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Ingredients
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SMOKED PAPRIKA AIOLI<\/h4>
  • 1<\/span> cup<\/span> mayonnaise<\/span><\/li>
  • 2<\/span> tablespoons<\/span> fresh lemon juice<\/span><\/li>
  • 1<\/span> heaping teaspoon smoked paprika<\/span><\/li>
  • 1<\/span> teaspoon<\/span> kosher salt<\/span><\/li>
  • 1<\/span> teaspoon<\/span> fresh ground black pepper<\/span><\/li>
  • 3<\/span> cloves<\/span> of garlic<\/span> mince<\/span><\/li><\/ul><\/div>

    TRI-TIP STEAK<\/h4>
    • 1 2-<\/span> pound<\/span> tri-tip steak<\/span><\/li>
    • 2<\/span> tablespoons<\/span> Santa Maria\u2013style seasoning<\/span> or your favorite steak rub<\/span><\/li>
    • 3<\/span> tablespoons<\/span> olive oil<\/span><\/li>
    • 1<\/span> tablespoon<\/span> Worcestershire sauce<\/span><\/li><\/ul><\/div>

      STEAK SANDWICH<\/h4>
      • 4<\/span> ciabatta rolls<\/span><\/li>
      • 1<\/span> tablespoon<\/span> butter<\/span><\/li>
      • 1<\/span> pound<\/span> tri-tip<\/span> cooked and sliced<\/span><\/li>
      • 8<\/span> slices<\/span> provolone cheese<\/span><\/li>
      • \u00bd<\/span> cup<\/span> fresh baby arugula<\/span><\/li>
      • 4 to 6<\/span> tablespoons<\/span> smoked paprika aioli<\/span><\/li><\/ul><\/div><\/div>\n

        Instructions
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        • \u25baSMOKED PAPRIKA AIOLI: Combine all ingredients in a bowl or jar. Cover and refrigerate until ready to use, preferably overnight.<\/div><\/li>
        • \u25baPREPARE STEAK: Rub all sides of the tri-tip with seasoning and drizzle with olive oil and Worcestershire sauce. Cover and marinate in the fridge for at least 4 hours and preferably overnight.<\/div><\/li>
        • \u25baCOOK STEAK: Set up your charcoal grill with coals under half the grate (or if you have a gas grill, only turn on half the burners.) Sear tri-tip directly over the fire for 8 minutes, 4 minutes per side. Move tri-tip to the side of the grate without coals and cook indirectly for 20 to 30 minutes, until the internal temperature reaches 130\u00baF. Transfer to a plate or cutting board and tent with aluminum foil. Let the meat rest for 15 minutes before cutting, then slice against the grain.<\/div><\/li>
        • \u25baASSEMBLE SANDWICHES: Butter one side of the top half of each ciabatta roll, then add 4 ounces sliced tri-tip to the bottom half of each ciabatta roll. Top steak with 2 slices provolone cheese. Add both (separately, top piece buttered side down) to the side of the grill without coals, and cook for 45 to 90 seconds until cheese is melted and bread has just browned. Remove from grill, add equal amounts arugula to each sandwich, and equal amounts aioli to each top bun. Replace the top bun and serve immediately.<\/div><\/li><\/ul><\/div><\/div>\n
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          Texture-wise, tri-tip is one of the best steaks you can get. Add homemade aioli and lots of provolone, and you’ve got the perfect lunch.<\/p>\n","protected":false},"author":1,"featured_media":38035,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[31],"tags":[23047,23048,2772,949,23044,3329,23045,23046],"coauthors":[23043],"class_list":["post-38034","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-aioli","tag-cheese-and-meat","tag-lunch-recipe","tag-provolone","tag-steak-sandwich","tag-sustainable","tag-sustainable-meat","tag-sustainable-meat-eating"],"acf":[],"yoast_head":"\nTri-Tip Steak Sandwich - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"Texture-wise, tri-tip is one of the best steaks you can get. 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