Tri Tip Sammies Sandwiches With Slaw Recipes

TRI TIP SANDWICH

Steps:

• Place the mayonnaise in a small mixing bowl.
• Chop the chipotle peppers and garlic together until they are finely minced and add them to the mayonnaise.
• Stir in the vinegar, molasses, onion powder, cumin, salt, and pepper. Set the aioli aside.
• Heat the oil in a large skillet over medium heat.
• Add the onions and peppers and cook for 15 to 20 minutes, stirring occasionally, until the onions are golden brown. Season with salt and pepper
• Assemble the sandwiches
• Toast the hoagie rolls under a broiler or lay them flat on a grill until lightly browned.
• Slice the tri-tip steak into thin slices. Cut across the grain to get tender slices of meat.
• Spread the chipotle aioli onto the toasted buns then pile the onion and pepper mixture on one side. Top the onions with two slices of cheese then a heap of sliced tri-tip.

TRI-TIP SAMMIES / SANDWICHES WITH SLAW

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, combine the pepper, oregano, cumin, celery salt, garlic powder and paprika.
• Rub the spice mix into the meat and place the roast fat side up in a foil lined pan. Bake for 45 minutes to an hour or until the internal temperature in the thickest part of the meat reads 120-125 degrees.
• In a medium saucepan, oever medium heat, melt the butter and saute the onions and garlic until soft and golden. Add the mustard, brown sugar and instant coffee to the saucepan and cook for one minute, stirring constantly. Stir in the hot pepper sauce, tomato sauce and vinegar. When the mixture comes to a boil, reduce the heat and simmer 30 minutes. Check the taste and adjust as you need to.
• Remove meat from the oven and let rest for a few minutes before slicing thinly across the grain and returning to the roasting pan. Slather the meat with plently of warm sauce and return to the oven, then prepare the slaw.
• In a large bowl, mix almonds, olive oil, lemon juice, mustard seed and celery seed. Add the chopped cabbage, tomatoes, corn and scallions. Season with salt and pepper and toss. Refrigerate until serving.
• Heat the buns, pile high with barbecued beef, smother with gobs of warm sauce. Serve with slaw!

TRUCKER SPECIAL SANDWICH WITH ROASTED TRI-TIP

Steps:

• For the roasted tri-tip: Preheat the oven to 350 degrees F.
• Place the tri-tip in a roasting pan and cover with the carrots, celery, onions, oregano and some garlic. Sprinkle with salt and pepper. Add 1/2 cup water to the pan and cover.
• Bake for 1 1/2 hours (reduce the time for rarer meat). Uncover and brown for about 30 minutes more. Let rest for about 15 minutes before slicing. (The stock may be saved for soups and brown gravies.)
• For the trucker special sandwich: Spread the butter on one side of each slice of bread. Place two bread slices, butter-side down, in a skillet over medium heat. Place one slice of cheese on each bread slice in the skillet. Place the meat on top of the cheese, and place the green chiles and bacon on top of the meat. Top with the other two slices of bread, butter-side up. Cook until golden brown on both sides. Remove the sandwiches from the skillet and cut in half.

CALIFORNIA TRI TIP SANDWICH

Steps:

• Liberally sprinkle fresh ground black pepper on both sides of beef. Place in gallon-size zip-lock bag with the chopped garlic and Worcestershire Sauce. Place bag in refrigerator for several hours or overnight. (Turn bag a few times)
• Preheat oven to 425 degrees. Remove beef from bag and place in heavy roasting pan. Roast beef for approximately 45-55 minutes, or until desired doneness. (I prefer 140 degrees, internal temperature). Set beef on rack to rest 15 minutes. Blend chopped tarragon into mayonnaise.
• Slice french roll, laying it open. Lightly brush with olive oil, place both halves on foil, under hot boiler, toasting until lightly golden brown. Spread with tarragon mayonnaise. Slice Beef Tri Tip diagonally, against the grain, in thin slices. Lay several thin slices of beef on bottom part of french roll. Top with swiss cheese. Set on foil, under hot broiler, just until cheese is well-melted. Lay several slices of ripe tomato over cheese. Next layer the sliced Mezzetta peppers. Finish with chopped lettuce, and top of french roll. Spear with two long tooth picks, and cut in the middle.