Smoked Tri Tip Steak Sandwich
Tri tip roast rubbed with BBQ seasoning, smoked on a pellet grill and piled into a sandwich with a zippy horseradish mayo.
Nutritionper 100 gāŗ
248
Calories
18g
Protein
8g
Carbs
16g
Fat
Ingredients
| 1 | tri tip roast | |
| ā | olive oil | |
| ā | BBQ rub (e.g. Postal Barbecue MAD COW) | |
| 1/4 cup | 60 ml | mayo |
| 1 Tbsp | 15 ml | horseradish |
| 1 | garlic clove | |
| 1 tsp | 5 ml | Worcestershire sauce |
| ā | hot sauce | |
| 1 tsp | 5 ml | chopped chives |
| 1 oz | 28 g | pickle juice |
Instructions
- Coat the tri tip lightly with olive oil, then season all over with the BBQ rub.
- Smoke on a pellet grill at about 225Ā°F (107Ā°C) until the internal temperature reaches ~130Ā°F/54Ā°C for medium-rare.
- Rest the roast, then slice thinly against the grain.
- For the sauce, whisk together mayo, horseradish, minced garlic, Worcestershire, hot sauce, chives and pickle juice.
- Build the sandwiches with the sliced tri tip and horseradish mayo.
Note: this is a video-only page listing ingredients; the method is reconstructed as a faithful standard pellet-grill tri tip sandwich.