Prepare to embark on a culinary journey that will transform your ordinary sandwich into a mouthwatering masterpiece! These Smoked Tri Tip Sandwiches with Chimichurri Sauce are not just a meal—they're a flavor explosion that will have your taste buds dancing and your guests begging for your secret recipe. Imagine tender, smoky beef nestled between perfectly toasted rolls, drizzled with a vibrant, herbaceous chimichurri sauce that adds a zesty punch to every single bite.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 tri tip roast
- Salt
- Pepper
- 4 sandwich rolls
- Chimichurri sauce
- Fresh parsley
- Garlic
- Red wine vinegar
Instructions
- Begin by preparing your tri tip roast. Take the roast out of the refrigerator and allow it to come to room temperature for about 30 minutes. This helps ensure even cooking.
- Preheat your smoker to 225°F (107°C). If you are using wood chips, choose a flavor such as hickory or mesquite for a robust smoky flavor.
- While the smoker is heating, season the tri tip roast generously with salt and pepper on all sides. Make sure to rub the seasoning into the meat to enhance the flavor.
- Once the smoker is ready, place the tri tip roast directly on the grill grates. Close the lid and smoke the roast for about 2 hours, or until it reaches an internal temperature of 135°F (57°C) for medium-rare. Use a meat thermometer to check the temperature accurately.
- While the tri tip is smoking, prepare the chimichurri sauce. In a medium bowl, combine 1 cup of finely chopped fresh parsley, 3 cloves of minced garlic, 1/2 cup of olive oil, 1/4 cup of red wine vinegar, and a pinch of salt and pepper. Mix well until all ingredients are combined. Adjust seasoning to taste.
- Once the tri tip has reached the desired internal temperature, remove it from the smoker and let it rest for at least 10-15 minutes. This allows the juices to redistribute within the meat, keeping it tender and juicy.
- While the meat is resting, prepare the sandwich rolls. You can toast them lightly on a grill or in an oven if desired, to add some crunch.
- After resting, slice the tri tip against the grain into thin slices. This will ensure each bite is tender and easy to chew.
- Assemble the sandwiches by placing a generous portion of sliced tri tip on the bottom half of each sandwich roll. Drizzle with chimichurri sauce, adding more or less to taste. Top with the other half of the roll.
- Serve the smoked tri tip sandwiches immediately, with extra chimichurri sauce on the side for dipping or drizzling. Enjoy your delicious creation!
Tips
- Temperature is Key: Always let your tri tip come to room temperature before smoking to ensure even cooking and maximum tenderness.
- Wood Chip Selection: Choose robust woods like hickory or mesquite to enhance the smoky flavor profile of your meat.
- Meat Thermometer Magic: Invest in a reliable meat thermometer to hit that perfect medium-rare temperature (135°F) without overcooking.
- Resting is Crucial: Never skip the resting period after smoking. This allows meat juices to redistribute, guaranteeing a juicy, succulent result.
- Chimichurri Pro Tip: Make your chimichurri sauce at least 30 minutes before serving to allow flavors to meld and intensify.
- Slice Against the Grain: Always slice your tri tip against the grain to ensure maximum tenderness in each sandwich bite.
- Toast Those Rolls: Lightly toasting your sandwich rolls adds a delightful crunch and prevents them from getting soggy from the meat's juices.
Nutrition Facts
Calories: 495kcal
Carbohydrates: 31g
Protein: 34g
Fat: g
Saturated Fat: g
Cholesterol: 80mg
