Smoked Tri-Tip Sandwich with Chimichurri Sauce

An easy smoked tri-tip sandwich recipe topped with our awesome Chimichurri Sauce, onions, and a ciabatta roll. Don’t have a smoker? That’s fine, you can grill or roast it in the oven.

Tri-tip, where have you been all my life. We serve this cut at catering events and in our house. And when we have leftover tri-tip or want to do a focused lunch, we always go to Tri-Tip Sandwiches. Adding a chimichurri sauce is the perfect addition for flavor.

Chimichurri Sauce

It’s so easy! You can do like the traditionalists and chop everything by hand. Or you can do like us and toss all of your ingredients into the trusty food processor and pulse a few times, saving your hands the job of chopping. Our awesome recipe can be found here! Ours is a nod to Argentina with some of the following ingredients:

• Parsley
• Shallots
• Garlic
• Lemon
• Red Chili Pepper
• Oregano
• Red Wine Vinegar
• Extra Virgin Olive Oil

What is Tri-Tip

Tri-Tip is a lean cut of meat that is located toward the base of the sirloin. When butchered from the surrounding tissue, the cut has a distinct triangle look, thus the “tri” in the name. This lean cut has some marbling and is incredibly tender.

Tri-Tip is great:

• Roasted in the Oven
• Grilled Hot and Fast
• Smoked (like we do in this recipe)
• Reverse Seared

How to Smoke Tri-Tip

Smoking Tri-Tip is very easy.

• Trim off excess silver skin and fat then season.
• Smoke at 250 degrees F, using a fruit wood.
• Use a Bluetooth Thermometer like the Smoke Unit from Thermoworks to watch the temp remotely, and pull it at your desired finishing temperature.
• Let roast rest for 15 minutes before slicing.

We like 125 degrees F for a rare Tri-Tip for these sandwiches.

Slicing Tri-Tip

Tri-Tip has two different directions in which it needs to be sliced because the grains you need to slice against (or perpendicular to) alter direction. When slicing start at the thin end and make pencil thin slices. As the cuts get closer to the center of the roast, rotate the knife to cut against the grains on the opposite end and finish the slicing.

Cutting against the grains for this sandwich is important as it helps keep the delicious texture when biting into the steak when it’s in a roll and avoids it being chewy, or pulling the entire slice out as you bite into the sandwich.

Tri-Tip Sandwich Recipe with Chimichurri

Wine Pairing Ideas

Now most folks will recommend red wine with smoked steak. But doused in this sauce with all its herbaceous and acidic flavors opens it up to white wine. White wine with steak? You betcha! Look for something with strong herbal and lemony characteristics that mimic the sauce, like crisp acidic Sauvignon Blanc or herbal Grüner Veltliner.  Since the meat is sandwiched between lots of this sauce and two thick pieces of ciabatta bread, it won’t be the main focus here nor get in the way of enjoying a crisp white wine.

But since the Argentineans are credited with inventing this heavenly sauce you can honor them by serving it with the traditional pairing for this dish — an Argentinean Malbec or Cabernet Sauvignon. Look for good examples from Kaiken.

Other Sandwich Recipes

• Porchetta Sandwich with Jalapeño Chimichurri Recipe
• French Dip Sandwich with Homemade Au Jus
• Smoked Pork Tenderloin Sandwich – And Beaujolais Wines Perfect for a Picnic
• Smoked Meatball Sandwiches

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