Smoked Tri Tip Sandwiches
Smoky tri-tip thinly sliced and topped with amazing chimichurri sauce on a ciabatta role.
Servings 6 people
- 1 (2 pound) Tri-Tip Beef Roast (We use Snake River Farms)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon Kosher Salt
- 1 tablespoon Coarse Ground Black Pepper
- 1 tablespoon Granulated Garlic (Not Garlic Powder)
- 6 ciabatta rolls
- 1 cup Chimichurri Sauce
- 1/2 red onion, thinly sliced
Smoked Tri Tip
Preheat smoker to 250 degrees Fahrenheit using fruit wood like apple or cherry.
Trim the Tri-Tip of any excess silver skin and fat. Coat in olive oil. Combine the salt, peper, and garlic in a small bowl and liberally apply to the Tri-Tip.
Place the roast on the smoker with an instant read bluetooth thermometer and cook for an hour or until the internal temperature reads 125 degrees for rare. Remove and let sit for 15 minutes. After 15 minutes slice the Tri-Tip against the grains and use for the sandwiches.
Note: The chimichurri adds a lot of flavor, the red onion adds an additional texture and heat.
Another optional topping is hot red peppers.
Or simply serve them with the roll, chimichurri, and the Tri-Tip.