Tri-tip is a tender meat that is relatively inexpensive. On the grill, tri-tip develops a crispy outer layer and juicy interior. Just a few minutes under foil after the grill allows the meat to relax and retain juices while you are putting the garnishes and side dishes together!
In a sandwich, tri-tip is very flavorful with lettuce and tomato. Bump it up with some cheese, avocado or a drunken portabella mushroom!
*Barbequed tri-tip (Use Boccafina™ Abbondante™ as a rub with a small amount of EVOO in a zip lock storage bag with the meat for at least 1 hour before grilling.
*1 sliced red onion
*1 head romaine lettuce
* any desired sliced cheese (Havarti or Muenster work well)
*1 sliced fresh tomato
*4-6 ciabatta rolls
Add a unique ingredient with a barbequed portabella mushroom! See drunken portabella for preparation on the grill!
Slice / prepare ingredients sandwich style while trip-tip is on the barbeque
Barbeque tri-tip on high heat to sear for first 2-3 minutes (do not flip). Turn heat to low for another 10 minutes then turn heat to high and flip. Sear for 2-3 minutes and again on low for 10 minutes.
Juices will begin to surface as the tri-tip cooks and is almosr ready. (It is recommended to use a meat thermometer if you are unsure of temperatures) Many meat thermometers in stores will have a scale to determine heat ranges.
Depending on size of the tri-tip and appetite, one tri-tip should feed 4-6 people.