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California Tri-Tip Sandwiches with Avocado and Chimichurri

By: Kelly Cahoon

The sandwich you didn’t know you were missing is about to be your new favorite. Tender, grilled American Wagyu tri-tip rests on a bed of avocados and arugula, smothered in grainy mustard and red pepper jelly and hugged between soft and chewy flat bread. 

This is a portable meal that will impress at the beach or park. Make the sandwich in advance, but for a great presentation bring all the ingredients and prepare right before serving.

Ingredients

Tri-Tip Sandwich

  • 1 SRF American Wagyu tri-tip Buy Now
  • 1 full loaf of flatbread
  • 3 ripe avocados, sliced
  • 6 tablespoons chimichurri
  • 3 tablespoons red pepper jelly
  • 3 tablespoons grainy mustard
  • 1 cup arugula
  • Flake salt and pepper
  • 1 tablespoon duck fat

Tri-Tip Marinade

  • 1 cup avocado oil
  • ¼ cup coconut aminos
  • ¼ cup Worcestershire sauce
  • 4 garlic cloves, smashed
  • 3 tablespoons dark maple syrup ¼ cup balsamic vinegar

Chimichurri

  • 1 shallot, minced
  • 3-4 garlic cloves, minced
  • 1/2 cup red wine vinegar
  • 1 teaspoon salt
  • 1/2 cup cilantro, finely chopped
  • 1/2 cup parsley, finely chopped
  • 3/4 cup avocado oil

Tri-Tip Sandwich

Remove the tri-tip from refrigerator 30 minutes before cooking. Set smoker to 225°F.
Smoke the tri-tip for about 1 hour, or until the internal temperature is 120°F for medium rare. Remove the steak from the grill and let rest. Heat a cast iron pan on high. Place the duck fat in the bottom of the cast iron, and sear the tri-tip for 3 to 4 minutes per side, until internal temperature is 130-135°F and a good crust has formed. Let rest, tented in foil, for at least 10 minutes before slicing very thin against the grain. Set aside.
Using a serrated knife, slice the flatbread in half lengthwise (if you can’t find flatbread, ciabatta is the next best option). Cover the base of the bread in grainy mustard and the top side in pepper jelly, spreading all the way to the edges. Place the freshly sliced avocado slices in a layer, covering the base of the bread, and sprinkle with flake salt and pepper.
Cover the avocado with a handful of arugula, and top the arugula with a thick, double layer of the thinly sliced tri-tip. Place the tri-tip layers in opposite directions to make them easier to bite into and to give your sandwich girth and height.
Spoon a liberal amount of chimichurri over the steak and cover with the top half of the flatbread.
Slice and serve.

Tri-Tip Marinade

Combine all the ingredients for the marinade in an extra-large plastic bag or bowl. Add the tri-tip and marinate in the refrigerator for 2-3 hours.

Chimichurri

Combine all ingredients and refrigerate until ready to use.