
Grilled Tri Tip Chimichurri Sandwich

You’ve seen it everywhere, but have you tried it yet? Chimichurri is a fresh, herby Argentinean sauce that is often paired with steak. And though you can find plenty of dry-herb shortcuts and ready-to-eat preparations at your local speciality grocer, the key word here is fresh. Making it yourself is always worth it. The fragrant sauce really shines when paired with an extra-beefy cut like tri tip. Grilled with a whiff of smoke and sliced thin, the juicy steak and fresh sauce is delectable in between a baguette (or as-is straight off the cutting board).
Grilled Tri Tip Chimichurri Sandwich
Servings
8
Prep Time
20 minutes
Cook Time
30 minutes
Recipe by Nick Nesgoda | Burnt Pellet BBQ
Fresh chimichurri takes time. It requires a commitment to chop the fresh herbs (though you can utilize a food processor) and time for the flavors to meld together. Preparing the sauce up to three hours in advance yields the best flavor. This recipe uses our Black & Tan blend to season the tri tip, but Steak King, Thundering Longhorn or The Go-To can be subbed in for equally savory results.

Ingredients
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½ cup parsley, finely chopped
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½ cup cilantro, finely chopped
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5 cloves of minced garlic, finely chopped
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2 tablespoons red wine vinegar
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Juice from ½ lemon
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¼ cup of olive oil
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1 tsp salt
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1 tsp black pepper
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½ tsp crushed red pepper
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2-3 pound tri tip
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2 tbsp of Black & Tan seasoning
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4 slices of provolone cheese
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24” french bread or baguette
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4 tbsp mayo
Directions
Assemble the chimichurri by combining all the chopped ingredients in a bowl and mixing them with the red wine vinegar, lemon juice, olive oil, salt, pepper and crushed red pepper. Cover and refrigerate.
Trim excess fat off the tri tip. Brush with olive oil and generously season with Black & Tan on all sides. Let the tri tip sit out and come to room temp 30-45 minutes prior to cooking.
On a grill set up for indirect cooking, place the tri tip on the opposite side of the coals and grill at 275°F for about 25 minutes. Add hardwood to the coals for a smoky flavor.
Once the tri tip reaches an internal temperature of 125°F, place it over direct coals and sear it for 2-3 minutes on each side. Remove it from the heat once the internal temperature reaches your desired doneness (132°F for a medium rare).
Let the tri tip rest for 15 minutes then thinly slice it against the grain. A tri tip has grains running two different directions, so make sure you examine it before slicing.
Assemble your sandwich on toasted bread. Add the sliced tri tip, a generous layer of the fresh chimichurri and slices of provolone cheese. Melt the cheese by placing the sandwich over indirect heat; on a grill or in an oven or melt directly with a torch.
Place mayo on the top bun, then slice into handheld portions.
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