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Remixed from “Santa Maria Tri-Tip Sandwich” — View Original

Santa Maria Tri-Tip Sandwich Remix

A scaled-up, crowd-friendly version using a 2 lb tri-tip roast with a bright chimichurri. The roast is seasoned, grilled to medium-rare, sliced thin, and served on toasted buns with a vibrant chimichurri plus a quick herb mayo for a creamy contrast.

Remix request: “Size this for. 2lb roast. Also provide the recipe for homemade chimichurri”

Total time

1h

Serves

2

grillmainbeefsandwichchimichurri

Ingredients

2 servings

Tick what you already have.

Instructions

Chef’s Pro Tips

  • Use a meat thermometer; aim 125–130°F for medium-rare.
  • Chimichurri can be made ahead; refrigerate for up to 1 day.
  • Add a squeeze of lemon over the finished sandwich for brightness.
  • If grilling indoors, use a grill pan and cover to mimic a grill environment.

Serving Suggestions

Pair with light coleslaw or a simple cucumber salad and pickles for crunch.

Storage Instructions

Store leftover roast and chimichurri separately in the fridge up to 3 days. Reheat roast gently and reassemble just before serving.

Nutrition

Estimated, per serving

calories
680kcal
protein
52g
carbs
40g
fat
34g

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