SRF Smoked Tri Tip Pool Sandwiches
Chef Mandy Tanner
8 Sandwiches
1 hours 15 minutes
10 minutes
323
American
Dinner
Hot summer days and swimming in the pool go hand in hand. The ultimate way to prep for sun and fun is making pool sandwiches (or beach sandwiches if you live near the ocean). These Smoked Wagyu Tri Tip Pool Sandwiches are a favorite. The Tri Tip can be smoked or grilled to your desired doneness, then thinly sliced and stacked on ciabatta, focaccia, or even a baguette. Tri Tip is a generous that cut of beef makes enough to feed a crowd, and is perfect for entertaining. Creamy burrata, peppery arugula, summer heirloom tomatoes, and a quick lemony vinaigrette make these sandwiches the ones everyone wants to come over for.
Ingredients
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1 SRF Wagyu Tri Tip
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder
8 sandwich rolls, such as ciabatta, or focaccia cut into portions and halved through the middle
4 cups arugula
2 to 3 large heirloom tomatoes, sliced, and seasoned with salt and pepper, if desired
8 (2 oz) balls of burrata cheese
Potato chips, for serving, optional
pickles, for serving, optional
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zest of 1 lemon
juice of 1 lemon
2 teaspoon honey
⅓ cup olive oil
¼ teaspoon kosher salt
Directions
In a small bowl, add the kosher salt, pepper, and garlic powder and stir to combine. Season the Tri Tip generously on all sides with the spice blend. (Optionally, this step can be done in advance. Place the Tri Tip on a rack over a rimmed baking sheet, and refrigerate until ready to cook or up to overnight.)
When ready to cook, preheat the smoker to 225F, alternatively, you can use a grill and cook at a medium-high heat for a shorter time.
Place the Tri Tip directly on the grates of the smoker or grill, and cook, flipping as needed for even cooking, until the internal temperature reaches 130F or desired doneness, 1 hour-1 hour 15 minutes. (Cook time will be shorter if grilling on a higher heat.)
Remove the Tri Tip from the grill and let it rest, uncovered on a cutting board for 10 minutes. Meanwhile, prepare the Lemony Vinaigrette.
For the Lemony Vinaigrette; In a small bowl or jar with a lid, add the zest and juice of a lemon, honey, olive oil, salt, and whisk or place a lid on the jar and shake to combine.
Once the Tri Tip has rested, slice the Tri Tip thinly, against the grain (Tri Tip grain runs in two directions; it’s easiest to slice it in half where the grain changes, then slice each piece thinly.)
Build the sandwiches. Drizzle some of the vinaigrette on both cut sides of the bread or rolls. Place the arugula in a bowl and drizzle with the remaining vinaigrette or as desired, and toss to coat the leaves gently. Place a handful of arugula on the bottom half of the bread or rolls. Break the burrata cheese open and place portions on the arugula, top with sliced tomatoes, thinly sliced smoked Tri Tip, and the top of the bread or rolls. Wrap each sandwich in parchment paper and cut in half. Serve with potato chips and pickles, as desired. Enjoy!