Tri-Tip Sandwich With Balsamic Caramelized Onions


Tri-Tip Sandwich With Balsamic Caramelized Onions
Recipe Type: Entree
Cuisine: American
Serves: 6
  • 1 Tri-Tip Roast, about 2½ pounds
  • 4 tablespoons olive oil, divided
  • ½ cup BBQ dry rub
  • 2 medium yellow onions, thinly sliced
  • 1 teaspoon sugar
  • 1 tablespoon balsamic vinegar
  • 6 ciabatta rolls, sliced and toasted
  • Jack Cheese
  • Condiments of your choice
  1. Set up smoker or grill for indirect heat cooking and pre-heat to 225 degrees (or your preferred temperature for smoking)
  2. Rub 1 tablespoon of olive oil all over the tri-tip. Using the dry rub coat the tri-tip. Use as little or as much as you'd like of the dry rub. Just be sure to save at least 1 teaspoon for use on the onions.
  3. Smoke tri-tip until the internal temperature reaches 10 degrees less than your desired doneness. For this tri-tip I smoked it until it reached 135 degrees internal.
  4. Raise the heat on your smoker or grill to over 500 degrees and sear the meat on both sides until grill marks appear.
  5. Remove tri-tip from grill to cutting board or platter. Allow tri-tip to cool. Wrap tri-tip in plastic wrap as tight as you can. Refrigerate until cold.
  6. After it's good and cold remove from refrigerator and plastic wrap and slice as thinly as possible.
Caramelized Onions
  1. Pre-heat a large skillet, cast iron works best. Lower temperature and add olive oil and onions to skillet.
  2. Slowly cook the onions on medium heat until they start to turn transparent. Don't char the onions, you want them to caramelize not burn..
  3. Add sugar and gently stir to melt the sugar.
  4. When the onions are a nice deep golden brown add the balsamic vinegar and stir.
  1. Build the sandwiches however you want. We like ours with mayo, jack cheese and horseradish sauce.



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