Tri-Tip Sandwich with Chimichurri Sauce (Tortas de Bistec)
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.
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.
The chimichurri sauce can be made 2 hours ahead. Cover and let stand at room temperature.