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Cheesy Smoked Tri-Tip Sandwich
Chef Corey Siegel
Beef
This Cheesy Smoked Tri-Tip Sandwich features a wood-smoked tri-tip seasoned with garlic, herbs, salt, and pepper, seared for a crust, and sliced thin across the grain. It’s layered on a sesame roll with smoked provolone, roasted corn and shishito peppers, creamy harissa horseradish sauce, pickled fresnos, and arugula for a bold, savory bite.
Ingredients
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- 1 Tri-Tip
- 1/8 C Kosher Salt
- 1/8 C Black Pepper
- 4 Garlic Cloves
- 1 Bunch Thyme
- 1 Bunch Rosemary
- 1/4 C Olive Oil
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- 1 Corn on the Cob
- 10 Shishito Peppers
- 1/2 Yellow Onion
- 3 Garlic Cloves
- Heavy Pinch of Kosher Salt
- Heavy Pinch of Black Pepper
- 2 Tbsp Butter
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- 1/2 C Creamy Horseradish
- 1/4 C Mayo
- 1/2 C Harissa
- 2 Tbsp Chopped Parsley
Directions
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- Combine the garlic, thyme, rosemary and olive oil and rub all over the tri-tip.
- Season all around with salt and black pepper.
- Put the meat on the grill, cooking to an internal temperature of 115°F/46°C, flipping half way through.
- When the meat reaches 115°F/46°C pull it off and get the Big Green Egg up over 500°F/260°C.
- Sear the outside of the meat all around to get a nice crust, then set aside to rest for about 10 minutes.
- Slice thin on a bias making sure to carve the two muscles separately going across the grain.
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- Preheat a pan on the Big Green Egg and add the butter to melt.
- Add the onions, peppers and corn, season with salt and black pepper.
- Once the onions are halfway caramelized, add in the garlic and continue to cook down.
- Once everything has a nice roasted color to it, take the pan off the heat.
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Combine all ingredients together and set aside.
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