I don’t eat a ton of red meat, but I do love a good tri tip. Lean, meaty and great sliced, tri tip is a versatile cut that is sure to please any red meat eater in your orbit. It’s also a quick meat to smoke, which adds a ton of flavor you don’t get from a gas grill.
For my kids I just sliced up some tri tip, added some rice and sliced cucumbers and bell peppers, and they scarfed it down. For my wife and myself, I made the tri tip into a sandwich. A darn good sandwich at that. So, let’s make a sandwich!
For the tri tip: 1 whole tri tip, 1 tbsp salt, 1 tbsp pepper, 1 tbsp Worcestershire sauce, 1 tomato and 1 tsp olive oil.
For the sandwich: Dutch crunch or potato rolls, arugula, sliced bell pepper, horseradish sauce and cilantro.
Cover the tri tip evenly in the salt, pepper and Worcestershire sauce. Slather the tomato (I used a roma) in the olive oil. Smoke the tomato and tri tip in a smoker at 250 degrees until you have reached 135 degrees internal temperature.* Remove from the grill and let rest under foil for 10 minutes.
Slice the roll in half and apply horseradish to both sides. Stack sliced tri tip with the arugula, bell pepper, sliced smoked tomato and cilantro. Add the top bun and you are ready to eat! Enjoy.
*If you don’t have a smoker, follow the same steps but cook in an oven. You won’t get the smoke flavor, but the tri tip will be just as juicy.