Tri-Tip Sandwich – A Classic Santa Maria Bite
Sink your teeth into a juicy tri-tip sandwich with bold smoky flavor. Learn the best grilling tips, toppings, and sides for this Santa Maria-style bite!
Equipment
- Grill or Cast Iron Skillet
Ingredients
Tri-Tip
- 2-3 lbs tri-tip roast Santa Maria-style cut
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tsp smoked paprika optional
Sandwich Components
- 4 ciabatta or French rolls toasted
- 2 large yellow onions thinly sliced
- 1 tbsp olive oil
- 4 tbsp butter softened
- 6 slices pepper jack cheese
- 2 cups arugula
- mustard yellow, brown, spicy, or stone ground
Optional Condiments
- BBQ sauce or chimichurri
Instructions
- Pat the tri-tip dry and season generously with salt, black pepper, garlic powder, and smoked paprika.
- Let the seasoned tri-tip rest for at least 30 minutes to absorb flavors.
- Grill over red oak for traditional flavor, or use a charcoal grill, gas grill, or cast-iron skillet.
- Cook until internal temperature reaches 130°F-135°F for medium-rare. Let rest for 10-15 minutes.
- Slice the tri-tip against the grain in ¼-inch thick slices.
- Heat olive oil in a skillet over medium heat and sauté onions for 7-10 minutes until caramelized.
- Spread butter on the cut side of ciabatta rolls and toast until golden brown.
- Place pepper jack cheese on the warm bread so it melts slightly.
- Layer sliced tri-tip, arugula, caramelized onions, and mustard on the toasted bread.
- Serve immediately and enjoy a perfect Santa Maria-style tri-tip sandwich.
Notes
For a traditional touch, pair with pinquito beans, grilled corn, or coleslaw.