Smoked Tri Tip Sandwich with warm Red Chimichurri

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Smoked Tri Tip Sandwich with warm Red Chimichurri

Sliced Sourdough bread

Mayo

Provolone cheese

Warm Red Chimichurri

3 Red bell peppers – roasted/skinned/seeded

4 minced garlic cloves

1 shallot minced

1 tbls chili flakes

½ cup fresh chopped parsley

2 tsp dried oregano

2 tsp smoked paprika

1 tsp cumin

2 tbls Red Wine Vinegar

Juice from ½ a lemon

½ cup of Avocado Oil (or olive oil)

Salt and pepper to taste

Tri Tip Rub

2 ½ lbs Tri Tip – trimmed

2 tbls kosher salt

1 tbls black pepper

1 tbls smoked paprika

1 tbls garlic powder

2 tsp onion powder

2 tbls brown sugar

1 tsp dried rosemary

1 tsp dry thyme

1 tsp mustard powder

1 tsp chili powder

½ tsp cayenne pepper

1 tsp cumin

1 tsp coriander

Season and smoke the tip for 2.5 hours at 225-230

While tri tip is smoking add all the Chimichurri ingredients except the Red Bell peppers into a bowl and mix well; set aside to allow the flavors to meld.

Roast the Red bell peppers until the skin blackens, making it easy to remove, then slice open and scrape out the seeds. Dice into ½ inch cubes and add to the mixture and continue to let the flavors meld.

Once your tri-tip is done, about 130 degrees internal temp, remove from the smoker and place on a very hot grill to sear for 4 minutes on each side. Remove and allow the meat to rest.

Add a tsp of mayo to one side of each slice of sourdough bread, and place flat down in a pan or griddle and cook until golden and crisp. While the bread is cooking, add two slices of provolone cheese to one side and allow it to melt.

With Tri-tip, the grain changes direction in the middle of the roast, so when slicing be mindful.

Slowly heat the chimichurri in a saucepan, you are not trying to boil it so keep the heat low, you just want a simmer.

Add 4-6 slices of tri-tip to your slice with the melted cheese, and top generously with red chimichurri and enjoy!