Tri-Tip BLT
Kelly Senyei
4
10 minutes
40 minutes
Tri Tip
56g/serving
It’s hard to improve upon the iconic BLT, but add in a layer of tender, shaved tri-tip and Kurobuta bacon and this ordinary sandwich just turned into an extraordinary meal. The Santa Maria Seasoning lends warm notes of pepper and garlic, but any of your preferred seasonings will work to give this traditional sandwich a welcome upgrade.
Ingredients
- 1 Double R Ranch Tri-Tip
- Snake River Farms Santa Maria Seasoning
- Avocado oil
- 8 slices sourdough bread, toasted
- Mayonnaise
- 4 thick-cut tomato slices
- 8 slices Snake River Farms Kurobuta Pork Bacon, cooked
- 4 Romaine lettuce leaves
Directions
- Preheat the oven to 350°F.
- Pat the try-tip dry all over and cover it generously with the Santa Maria Seasoning.
- Place a large oven-proof skillet over medium-high heat and add enough avocado oil to lightly coat the surface. Once the oil is hot, add the tri-tip and sear it on both sides until it naturally releases from the pan and a crust has formed.
- Transfer the skillet into the oven and roast the tri-tip until a digital thermometer inserted at the thickest point reaches 130°F for medium-rare, about 10 minutes per pound.
- Remove the tri-tip from the oven and let it rest for at least 15 minutes before cutting against the grain into thin slices.
- Assemble the sandwiches by slathering the bread with mayonnaise then adding the sliced tomatoes with a pinch of salt and pepper, followed by the bacon, lettuce and tri-tip. Add the remaining slices of bread on top then cut in half and serve.