Tri-Tip Sandwich Sauce: 1 tbs olive oil 1/2c finely diced onion 1 tsp minced garlic 1/2c chicken broth 1/4c ketchup 1/4c steak sauce 1tbs finely chopped fresh parsley 1 tbs Worcestershire sauce 1 ½ tsp ground coffee ¼ tsp freshly ground black pepper Rub: 1tbs cracked black pepper 2 tsp garlic salt 1 tsp dry mustard 1 tsp paprika ¼ tsp cayenne pepper 2 – 2 ½ lbs tri-tip beef about 1 1/2 “ thick 12 slices French Bread In saucepan over medium heat add olive oil and all sauce ingredients, bring to boil for about 10 minutes until reduced to 1/2c. Puree the sauce in food processor. Allow to cool, cover and refrigerate until ready to use. Bring to room temperature before using. Dry rub: mix all rub ingredients together. Press mixture into the surface of the tri-tip, cover with plastic wrap, and refrigerate for a minimum of 5 hours. Cook tri-tip over indirect medium heat on grill, turning once, until the internal temp is 140F for medium rare. Allow to rest for 5 minutes, before slicly thinly on the diagonal against the gran. Makes 6 servings
Posted on: Tue, 15 Jul 2014 10:05:17 +0000
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