Remixed from “Santa Maria Tri-Tip Sandwich” — View Original
Remix request: “Size this for. 2lb roast. Also provide the recipe for homemade chimichurri”
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.
- Prep Time: 20 min
- Cook Time: 40 min
Servings:
2 servings
Ingredients
- 2 lb tri-tip roast
- 2 tsp coarse salt
- 1 tsp freshly ground black pepper
- 2 tbsp olive oil
- 2 sandwich buns or artisan rolls
- For chimichurri: 1 cup fresh parsley, finely chopped
- For chimichurri: 1/2 cup fresh cilantro, finely chopped
- For chimichurri: 4 cloves garlic, minced
- For chimichurri: 1/2 cup extra-virgin olive oil
- For chimichurri: 2 tbsp red wine vinegar
- For chimichurri: 1/2 tsp dried oregano
- For chimichurri: 1/4 tsp red pepper flakes (optional for heat)
- For herb mayo (optional): 2 tbsp mayonnaise, 1 tsp lemon juice, pinch salt
- Extra: pan juices from roast (optional)
Instructions
- Mix the chimichurri ingredients in a bowl; let sit 15 minutes to bloom flavors.
- rub: Coat roast with salt, pepper and olive oil; let rest 10 minutes while grill heats.
- Preheat grill or grill pan to medium-high.
- Sear roast on all sides 4–6 minutes per side until browned; move to cooler area and cook to 125–130°F internal for medium-rare (check with thermometer).
- Remove, tent loosely, rest 15 minutes; slice thinly against the grain.
- Toast buns on the grill until golden; spread a thin layer of chimichurri on each bottom bun.
- Assemble by layering sliced roast, spoon over pan juices if any, top with chimichurri and a dollop of herb mayo if desired; cap with top bun and serve.
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.
Nutritional Estimates
Per serving · 2 servings total
| calories | 680 |
|---|---|
| protein | 52 |
| carbs | 40 |
| fat | 34 |
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