Live Fire Cooking · Recipes · Santa Maria Grill · Tri-Tip Sandwich Recipe ·

Lone Star Grillz “Tri-Tip Sandwiches w/Charred Pepper Aioli"

If you're looking for a sandwich that's a step above the ordinary, these Santa Maria Tri-Tip Sandwiches deliver big flavor with surprisingly simple ingredients. A full-cut tri-tip roast is seasoned and cooked over live fire on the Santa Maria Grill until perfectly medium rare, then sliced thin and piled high on toasted ciabatta rolls. Finished with melted provolone cheese and a smoky roasted red pepper aioli, every bite is loaded with wood-fired flavor. Whether you're feeding a crowd for a backyard gathering or looking for a new way to enjoy tri-tip, this sandwich is guaranteed to impress. All cooked over live fire on the Lone Star Grillz Santa Maria Grill!

Remember to always wash your hands prior to preparing. Use food grade gloves where appropriate to prevent contamination.

Recipe and Ingredients:

Ingredients

Tri-Tip

  • 1 full-cut tri-tip roast (2.5–3 lbs)

  •  tbsp Worcestershire sauce

  • 1 tbsp olive oil

  • LSG Texas Fusion

Charred Pepper Aioli

  • 1 cup mayonnaise

  • 1 red bell pepper

  • 1 whole garlic bulb

  • Juice of 1 lemon

  • 1 tsp LSG Texas Fusion

  • 1 tsp Smoked Paprika

Sandwiches

  • 6 ciabatta rolls

  • 6 slices provolone cheese

  • 1 small red onion, thinly sliced

  • Fresh parsley, chopped

Directions

  • Build a medium coal bed in your Santa Maria Grill and establish a moderate cooking zone and a hotter searing zone.

  • Trim hard fats and silver skin from underside of Tri-Tip.

  • Lightly coat the tri-tip with Worcestershire sauce and olive oil.

  • Season the tri-tip generously on all sides w/LSG Texas Fusion.

  • Allow the tri-tip to rest at room temperature for 30–45 minutes while continuing to prep and make Aioli.

  • Char the red bell pepper directly over the fire until blistered on all sides. Place in a covered bowl for 10 minutes, then peel and remove the seeds.

  • Slice the top off the garlic bulb, drizzle with olive oil, coat with LSG Texas Fusion, wrap in foil, and roast near the fire until soft, approximately 30–40 minutes.

  • Prepare the aioli by blending mayonnaise, charred red pepper, roasted garlic cloves (squeeze out of skin into blender), lemon juice, LSG Texas Fusion until smooth. Refrigerate until ready to serve.

  • Place the tri-tip over moderate heat with the grate raised higher above the coals. Cook until the internal temperature reaches approximately 115–120°F, flipping every 8–10 minutes.

  • Lower the grate or move the tri-tip over the hotter section of the fire and sear until a crust develops on all sides.

  • Cook to a final internal temperature of 128–132°F for medium rare.

  • Remove from the grill and rest for 15 minutes.

  • Lightly brush the ciabatta rolls with olive oil and toast until golden brown.

  • Slice the tri-tip thinly against the grain.

  • Assemble the sandwiches by spreading the charred pepper aioli on the rolls, adding provolone cheese, sliced tri-tip, red onion, and chopped parsley.

  • Serve immediately and enjoy.

Recipe By: Derek Perry

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