Cheesy Smoked Tri-Tip Sandwich

The Cheesy Smoked Tri-Tip Sandwich, cooked on the Big Green Egg, features a wood-smoked tri-tip seasoned with garlic, herbs, salt, and pepper, seared for a crust, and sliced thin across the grain.

It’s layered on a sesame roll with smoked provolone, roasted corn and shishito peppers, creamy harissa horseradish sauce, pickled fresnos, and arugula for a bold, savory bite.

Ingredients

Tri-Tip

• 1 Tri-Tip
• 1/8 C Kosher Salt
• 1/8 C Black Pepper
• 4 Garlic Cloves
• 1 Bunch Thyme
• 1 Bunch Rosemary
• 1/4 C Olive Oil

Corn & Shishito Peppers

• 1 Corn on the Cob
• 10 Shishito Peppers
• 1/2 Yellow Onion
• 3 Garlic Cloves
• Heavy Pinch of Kosher Salt
• Heavy Pinch of Black Pepper
• 2 Tbsp Butter

Creamy Harissa Horseradish Sauce

• 1/2 C Creamy Horseradish
• 1/4 C Mayo
• 1/2 C Harissa
• 2 Tbsp Chopped Parsley

Tri-Tip

1. Combine the garlic, thyme, rosemary and olive oil and rub all over the tri-tip.
2. Season all around with salt and black pepper.
3. Put the meat on the grill, cooking to an internal temperature of 115°F/46°C, flipping half way through.
4. When the meat reaches 115°F/46°C pull it off and get the Big Green Egg up over 500°F/260°C.
5. Sear the outside of the meat all around to get a nice crust, then set aside to rest for about 10 minutes.
6. Slice thin on a bias making sure to carve the two muscles separately going across the grain.

Corn & Shishito Peppers

1. Preheat a pan on the Big Green Egg and add the butter to melt.
2. Add the onions, peppers and corn, season with salt and black pepper.
3. Once the onions are halfway caramelized, add in the garlic and continue to cook down.
4. Once everything has a nice roasted color to it, take the pan off the heat.

Creamy Harissa Horseradish Sauce

1. Combine all ingredients together and set aside.

Recipe and photo from Big Green Egg.