Tri-Tip is a cut of meat that I was not familiar with just a few years ago and one that I did not grow up eating as a child. However, last summer I went to my local market and asked the butcher what would be the best cut of meat for my teriyaki meat sticks. I was surprised when he said “Tri-Tip.” I went along with his recommendation and never looked back. This recipe showcases the delicious flavor the Tri-Tip is known for. The lean yet slightly marbled cut of meat is just perfect for the smoker. It allows the meat to cook slowly, picking up that slightly smoky flavor yet keeping the meat tender and juicy, perfect for a tri-tip sandwich.
This is a perfect example of what a Tri-Tip should look like.
A flavorful and simple dry rub is all you need for this recipe. The smoky flavor and dry rub create the perfect seasoned meat when sliced up for a sandwich.
A remote thermometer probe helps to monitor the process of the meat and avoid overcooking. If you don’t have one, check the meat with a instant read thermometer periodically.
This glorious Tri-Tip is done! It’s best to let the meat rest for 20 minutes, then transfer to the refrigerator until slightly chilled before serving. This helps to firm up the meat when slicing into thin pieces for the most delectable steak sandwich.
The Tri-Tip is perfectly tender and so flavorful. If you don’t already have smoked paprika pick up a jar at your favorite market.
We like our Tri-Tip sandwiches stuffed in a roll served with mayo-horseradish sauce, thinly sliced sweet onions, and lots of arugula. Pickles and chips on the side are a good accompaniment, or if time allows, this potato salad or one with a vinaigrette would certainly be a hit.
- 1½ pound Tri-Tip
- 2 teaspoons kosher salt (I use Diamond Crystal, if using Morton's decrease to 1½ teaspoons)
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (mild)
- 4 - 6 sandwich rolls, buns, or your favorite bread
- mayonnaise
- prepared horseradish
- sweet onion slices
- arugula
- Pat meat dry with paper towels. Sprinkle both sides of meat with kosher salt. Place in the refrigerator (on a plate or rack) for 2-3 hours, uncovered.
- Heat smoker to 225 degrees. Just before cooking sprinkle meat with pepper, garlic powder and smoked paprika. Massage spices into meat.
- Place Tri-Tip directly on rack in smoker and cook for approximately 2½ hours, or until interior temperature reaches 145 degrees. If you prefer your beef more rare, shoot for 135 - 140 degrees. Let beef cool for 20 minutes or so, cover and transfer to the refrigerator to chill for a few hours before slicing into thin pieces. You may also choose to slice the beef before chilling (refrigerating firms it up and makes it easier to slice thin pieces). Serve with mayo-horseradish sauce, sweet onions, and arugula on your favorite rolls, buns, or sandwich bread.
