Reverse Seared Tri-Tip Steak Roll
Reverse Seared Tri-Tip Steak Roll
- 1 Super Sub Roll/Baguette sliced
- 1 tablespoons mayo
- 3 slices provolone
- 4 pinches salt & pepper or American BBQ Seasoning Sweet & Smokey
- 1 kg tri-tip steak/bottom sirloin
- chimichurri
- 1/2 cup cilantro chopped
- 1/4 cup parsley chopped
- 2 tablespoons chopped oregano
- 1/3 cup extra virgin olive oil
- Preparation
- Set your grill for indirect cooking using Charcoal. Optionally, add a wood chip for extra flavour.
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Season the steak with American BBQ Seasoning Sweet & Smokey or the salt and pepper blend. Place the steak on the grill grate until medium rare. Combine all the chimichurri ingredients in a bowl. Cover and refrigerate while the steak cooks.
- Cooking
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Move the charcoal to the open side of the grill to create a high heat searing zone. Sear the steak directly over the high heat until your desired internal temperature is reached Let rest for 10 minutes.
- Assembly
- Slice the Baguettes and spread with mayonnaise. Toast on the grill until golden. Slice the steak thinly against the grain. Place the sliced steak on the toasted bun, layer with provolone cheese, and top with chimichurri sauce. Place the assembled sandwich on the indirect side of the grill to melt the cheese.
- Finishing
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Slice the Baguettes in half, serve, and enjoy the bold flavours steak of this Tri-Tip Hoagie.
The reverse sear method ensures even cooking throughout while achieving a perfect crust. Always slice against the grain for maximum tenderness.
Storage: Chimichurri can be made ahead and stored in refrigerator for up to 1 week. Leftover tri-tip keeps for 3-4 days refrigerated.
Nutritional Notes: High protein, contains dairy from cheese