Yes, I admit it — I love beef. Growing up we didn’t eat it often but when we did, it was usually ground beef, which I couldn’t stand when I was a kid. I think I just got tired of it. When I was a teenager my mom owned a grocery store and she did better finally and we could finally afford good cuts of beef. And that is when it all changed for me. I was hooked! Wow, good cuts of beef taste nothing like ground beef. I have fond memories of my mom and I making delicious steak dinners at home.
My kids are very lucky. They have grown up eating the finest of foods. They are not spoiled by any means but blessed compared to my upbringing. This summer I grilled a lot, and as you can guess I cooked lots of beef dinners.
These tri-tip sandwiches with chimichurri sauce are beyond ridiculous. I made them many times for picnics and dinners this summer. Slices of tender and moist beef in a warm toasted bolillo with homemade tangy chimichurri sauce, lettuce, tomato, Oaxaca cheese, and creamy slices of avocado is heaven all in one bite.
Tri-Tip Sandwich with Chimichurri Sauce (Tortas de Bistec)
- 1/2 cup dark brown sugar
- 1/4 cup paprika
- 2 tablespoons coarse black pepper
- 1 teaspoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 teaspoon cayenne pepper
- 1 tablespoon kosher salt
- yellow mustard
- 2 pounds tri-tip steak, abut 2” thick
- 4 bolillos, Mexican rolls or French sandwich rolls
- 4 tablespoons butter, softened
- Tomato slices
- Oaxaca cheese slices
- Avocado slices
- Red onion slices
- Puree all ingredients in a blender. Transfer to bowl. (Cover and let stand at room temperature.)
- In a large dish combine dry ingredients with a fork.
- Apply a light coat of yellow mustard to the meat then sprinkle enough rub on the entire surface of the meat on both sides.
- Preheat a gas grill to medium-high. Cook 3 to 4 minutes per side over direct heat until nicely charred. Lower gas grill heat to medium and cook an additional 6 to 8 minutes per side or until an instant-read thermometer registers 120°F for rare (steak will carry over to 125°F, or medium-rare, as it rests).
- Transfer meat to a carving board; let rest for 10 minutes. Thinly slice against the grain.
- Spread butter on bolillos and place the rolls buttered side down on a hot griddle and slightly toast.
- Spread chimichurri sauce on one side of the warm toasted bolillo.
- Place desired amount of meat and garnish with toppings of your choice.
Disclosure: Recipe developed for Local Harvest