Tri tip is my favorite cut of beef because it's quick to cook and great to the taste. Take tri-tip to the next level by making an aioli and serving tri-tip on a ciabatta bun! Here's what I do:
Ingredients
1 tri-tip (about 2 lbs)
1/4 Cup beef rub
1 Cup mayo
1/4 Cup horseradish
1 tsp lemon juice
3 cloves garlic, minced
1 tsp balsamic vinegar
3 Cups arugula
6 Kaiser buns, halved
2 Rosemary sprigs
6 slices Havarti cheese
Instructions
Preheat grill to 225 degrees with oak or hickory over indirect heat. Season tri-tip.
Place on grill and smoke until internal temp of meat reaches 120 degrees.
In a large cast iron skillet with avocado oil, sear tri tip over high heat for a minute on each side. Remove and rest 10-15 minutes before slicing. Also remove cast iron skillet from heat.
While tri tip is resting, slice Kaiser bun in half and place face down on the skillet until toasted.
In a small bowl, mix Mayo, horseradish, lemon juice, garlic, and balsamic vinegar. Spread on insides of the bun.
Slice tri tip and place slices on one half of the bun. Place Havarti slice on top, melt with food torch. Place arugula on other bun and put sandwich together.
Check this recipe and more at www.learningtosmoke.com/smoke...