This Tri-Tip Steak Sandwich is an extraordinary recipe! Enjoy the char kissed, thin sliced steak combined with a flavor-packed tomato jam, creamy cilantro cream cheese, pickled red onions, and a toasted bolillo bun. Your taste buds will be delighted - proceed with warranted excitement!
WHAT YOU’LL LOVE
- Charred, thin-sliced tri-tip: The roast is trimmed, seasoned with California Tri-tip Seasoning, seared over lump charcoal, finished on the indirect side, and sliced very thin across the grain.
- Sweet, spiced tomato jam: Tomatoes simmered with brown sugar, lime zest and juice, jalapeño, ginger, garlic, cumin, and a cinnamon stick cook down for about 45 minutes into a dark, syrupy spread.
- Quick-pickled red onions: Thin red onion slices steeped in cider vinegar with arbol chiles, cumin, coriander, allspice, and bay leaf turn tangy and crisp after 24 hours.
- Cilantro cream cheese and a toasted bolillo: Cream cheese blended with queso fresco, cilantro, and green chile sauce goes on the bottom bun, and mayonnaise-brushed bolillo is toasted over the coals until it crusts.
Grilled Tri-Tip Steak Sandwich with Tomato Jam
Tom Jackson
Rated 5.0 stars by 2 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
1 hour
Cook Time
30 minutes
Calories
1110
Warning: This is not an ordinary steak sandwich. Between the char kissed, thin sliced tri-tip roast, the huge flavor of a scratch-made sweet tomato jam, the creamy cilantro cream cheese spread, quick pickled red onions and toasted bolillo bun, this is decidedly an extraordinary Tri-Tip Steak Sandwich. Proceed with warranted excitement!
Ingredients
- 1 whole tri-tip roast
-
Cattleman’s Grill California Tri-Tip Seasoning
- 4 bolillo buns, split for sandwiches
- 1/2 cup mayonnaise
- 1 large red onion, sliced thin
- 3/4 cup water, plus more for boiling
- 1 clove of garlic, crushed
- 3 dried arbol chiles
- 1 bay leaf
- 1 tsp cumin seeds, toasted
- 1 tsp coriander seeds
- 1 tsp allspice
- 3/4 cup apple cider vinegar
- 1 1/2 tsp pickling salt
- 1 tsp sugar
- 2 large limes
- 2 lb tomatoes, cored and chopped into large pieces
- 1 large jalapeño, minced
- 2 cups brown sugar
- 1 tbsp fresh ginger, peeled, minced
- 1 tbsp garlic, minced
- 1 tbsp ground cumin
- 1 small cinnamon stick
-
Kosher salt, to taste
- 8 oz cream cheese, room temperature
- 1/4 cup queso fresco, crumbled
- 1/4 cup fresh cilantro, minced
-
2 tbsp Greenade Green Chile Sauce
For the pickled onions:
For the tomato jam:
For the cream cheese spread:
Directions
- To make the pickled onions, bring a pot of water to a boil. Place the sliced red onions in a heatproof bowl. Pour the boiling water over the onions. Let sit for one minute. Strain. Discard the water. Place the onions in a pint sized mason jar, along with the garlic, arbor chiles, bay leaf, cumin seeds, coriander seeds and allspice. Combine the 3/4 cup water, vinegar, pickling salt and sugar. Whisk to dissolve the salt and sugar. Pour the liquid into the jar. Place the lid on the jar. Give it a shake to distribute all ingredients. Store in the refrigerator. Let sit for 24 hours before eating.
To make the tomato jam, using a microplane, remove the zest from the limes and place in a Lodge 7 Quart Enameled Dutch Oven. Squeeze the lime juice into the dutch oven, as well.
Add the tomatoes, jalapeño, brown sugar, minced ginger, garlic, ground cumin, cinnamon stick and 1 teaspoon salt. Transfer to the side burner of the Napoleon Prestige 500. Cook over medium heat, stirring occasionally, until the tomatoes have darkened in color, and syrupy mixture has formed, about 45 minutes. Watch closely. If at any point the mixture begins to scorch, reduce the heat and mix in a splash of water. When the jam is cooked, let cool, discard the cinnamon stick, taste and adjust salt level as necessary.
- To make the cream cheese spread, simply combine all ingredients and mix well to combine.
Load a cast iron charcoal tray into one half of the main cooking chamber. Load with lump charcoal and turn on the burners underneath the charcoal tray. When the charcoal is lit (about 5 minutes), you can turn the gas burners off. Place the grate over the charcoal tray and close the lid to preheat the chamber.
Trim excess fat and silver skin from the surface of the tri-tip roast. Season with Cattleman’s Grill California Tri-Tip Seasoning. Let the rub set up for 5 minutes.
- Grill the tri-tip over the charcoal until the nicely charred. Flip to get color on all sides. Transfer to the indirect side of the grill. Close the lid. Allow the roast to continue to cook until the internal temperature reaches 125°F in the thickest part of the roast. Remove from the grill. Rest 10 minutes. Slice across the grain, very thin.
- Spread the cut surfaces of the buns with mayonnaise. Toast over the hot coals until crusted over, but not burnt.
- Build your sandwiches. Spread the bottom bun with the cream cheese spread. Top with the thin sliced tri-tip, then the pickled onions. Spread the top bun with the tomato jam and place on top of the onions and tri-tip.
Recipe Note
Recipe FAQ
Why trim the silver skin from the tri-tip?
Silver skin is a tough, chewy membrane that doesn't break down while grilling. Trimming it and excess fat leaves clean, tender slices.
What internal temperature should the tri-tip reach?
This recipe pulls it at 125°F, a medium-rare finish. As an intact whole-muscle roast, that is a common serving preference. USDA's general guidance for whole cuts of beef is 145°F, so anyone who prefers to follow that should cook it to that temperature.
Why rest the roast and slice it very thin across the grain?
A 10-minute rest lets the juices settle back into the meat. Thin slices cut across the grain shorten the muscle fibers, so the steak stays tender in a sandwich.
Why sear over the coals and then move to the indirect side?
Direct heat chars all sides of the roast. Finishing on the indirect side with the lid closed cooks it through gently, without burning the crust.
Why watch the tomato jam closely?
The jam is high in sugar, which scorches easily as the liquid cooks off. If it starts to stick or darken too fast, lower the heat and stir in a splash of water.
How long does the tomato jam keep?
Keep it covered in the refrigerator, where it keeps for about 2-3 weeks. It's also good on grilled cheese, burgers, and cheese boards.
Why pour boiling water over the onions first?
A brief blanch for 1 minute softens the onions and mellows their sharp bite, so they pickle faster and taste milder.
How long do the pickled onions take, and how long do they keep?
They need 24 hours in the refrigerator before eating. Keep them refrigerated in the jar, where they keep for about 2 weeks.
Why spread mayonnaise on the bolillo before toasting?
Mayonnaise browns evenly and gives the roll a crisp, golden crust that holds up to the juicy steak and the jam.
How do I build the sandwich?
Spread the cilantro cream cheese on the bottom bun, then add the sliced tri-tip and pickled onions. Spread tomato jam on the top bun and close the sandwich.
How should I store leftovers?
Assemble the sandwiches just before eating. Refrigerate the cooked tri-tip and the cream cheese spread within 2 hours of cooking. They keep for about 3-4 days.
How indoor-friendly is this recipe?
5 out of 5. A hot cast iron skillet sears the tri-tip before it finishes in a 400°F oven, and the jam and pickles are made on the stovetop and in the refrigerator.
Recipe Highlights
Charred tri-tip: Sliced thin and tender.
Tomato jam: Adds a sweet, spiced, jammy layer.
Quick-pickled red onions: Add tangy crunch.
Cilantro cream cheese: Gives the bolillo a creamy base.
Recommended Recipes
Nutrition
Nutrition
- Nutrition Serving Size
- 29.63 oz
- per serving
- Calories
- 1110
- Carbs
- 125 grams
- Protein
- 52 grams
- Fat
- 47 grams
- Sodium
- 1833 milligrams
