Santa Maria Tri-Tip Sandwiches

Santa Maria Tri-Tip Sandwiches

Photo by John Kernick

Makes 6
Prep 20 minutes, plus 15 minutes for sauce
Refrigerate 3 to 24 hours
Grill 25 to 35 minutes



  1. 1 of 5 Combine first 5 ingredients and mix well. Rub mixture over roast, pressing it into meat. Cover with plastic wrap and refrigerate at least 3 hours or up to 24 hours.
  2. 2 of 5 Soak a handful of oak, mesquite or hickory chips in water for at least 30 minutes.
  3. 3 of 5 Prepare grill for direct and indirect cooking over medium heat (350 degrees to 450 degrees ).
  4. 4 of 5 Brush cooking grates clean. Drain chips and add to charcoal or to smoker box of a gas grill; close lid. When smoke appears, place tri-tip directly over fire, close lid and sear over direct medium heat on both sides, about 5 minutes total, turning once. Move to indirect heat, close lid and grill over indirect medium heat until internal temp reaches 140 degrees for medium-rare, 20 to 30 minutes. Remove from grill; let rest 5 minutes. During last minute of grilling time, toast bread over direct heat. Remove from grill.
  5. 5 of 5 Cut meat on the diagonal across the grain into thin slices. For each sandwich, layer meat and a little Tri-Tip Barbecue Sauce between 2 slices of bread. Serve warm or at room temp. Recipe courtesy of Weber's Greatest Hits by Jamie Purviance
Nutrition Information for Santa Maria Tri-Tip Sandwiches
Servings Per Recipe: 6
Per Serving: