Santa Maria Tri-Tip Sandwich
Santa Maria–style tri-tip sandwich featuring smoky, peppery tri-tip with bright chimichurri, dressed on a crusty bun. The dish blends grill-savory meat with herbaceous chimichurri for a bold, chef-inspired single-serving lunch or casual dinner.
Remixed 1 time- Prep Time: 15 min
- Cook Time: 25 min
Servings:
2 servings
(originally 1 serving)Ingredients(scaled)
- 300 g tri-tip steak (about 5.3 oz)
- 2 pinch coarse salt
- 2 pinch freshly ground black pepper
- 2 tablespoon olive oil
- 2 small sandwich bun or artisan roll
- 2 tablespoon chimichurri (see below)
Instructions
- Season tri-tip with salt and pepper; let rest 5 minutes. Preheat grill or grill pan over medium-high heat.
- Sear tri-tip 2–3 minutes per side until a medium-rare to medium doneness; remove and rest 5 minutes, then thinly slice against the grain.
- Toast bun briefly on the grill until golden; spread chimichurri inside the bottom half.
- Pile sliced meat onto bun, drizzle any pan juices if available, top with remaining chimichurri, and serve immediately.
Chef’s Pro Tips
- Use a sharp knife to slice thinly across the grain for tenderness.
- If you like more zing, add a squeeze of lemon over the chimichurri before serving.
Serving Suggestions
Pair with a simple green salad or grilled corn and a light citrus dessert to balance richness.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days; reheat meat gently and reassemble sandwich fresh.
Nutritional Estimates
Per serving · 2 servings total
| calories | 420 |
|---|---|
| protein | 32 g |
| carbs | 34 g |
| fat | 16 g |
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