Santa Maria Tri-Tip Sandwich

From Marsha Jones

Ingredients

The recovered record did not include an ingredient list.

Directions

Santa Maria, California, is home to the Barbecue Hall of Fame and a passionate band of grillers who have perfected the art of cooking a relatively unknown but unbelievably delicious cut of meat. Also known as “bottom sirloin butt,” tri-tip should be grilled no more than medium-rare, then cut into thin slices and served on French bread.
FOR THE SAUCE:
1Tbsp olive oil
½ cup finely diced red onion
1 tsp minced garlic
½ cup chicken broth
¼ cup ketchup
¼ cup steak sauce
1 Tbsp finely chopped fresh parsley
1 Tbsp Worcestershire sauce
1½ tsp ground coffee
¼ tsp freshly ground pepper
FOR THE RUB:
1 Tbsp cracked black pepper
2 t garlic salt
1 t dry mustard
1 t paprika
¼ tsp cayenne pepper
MEAT AND GRILL
2 to 2½ pounds tri-tip beef, about 1 ½ inches thick
12 slices of French bread
Oak, mesquite, or hickory chips soaked in water for at least 30 minutes
To make the barbecue sauce:
In a medium saucepan over medium-high heat, warm the olive oil.
Add onion and garlic and cook, stirring occasionally, until soft, about 5 minutes.
Add the chicken broth, ketchup, steak sauce, parsley, Worcestershire sauce, ground coffee and black pepper.
Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until reduced to half cup. About ten minutes.
Puree the sauce in a food processor or blender.
Allow to cool cover and refrigerate until ready to use.
Bring to room temperature before serving.
To make the dry rub:
In a small bowl, mix together the black pepper, garlic salt, mustard, paprika, and cayenne.
Press the mixture into the surface of the tri-tip, cover with plastic wrap, and refrigerate for 3 hours or as long as 24 hours.
Follow the grill’s instructions for using wood chips.
Sear the tri-tip directly over medium heat, turning once, until both sides are seared., about five (5) minutes total.
Then grill the tri-tip indirectly over medium heat, turning once, until the internal temperature is about 140 degrees F; for medium-rare, 20 to 30 minutes more.
Allow to rest for five (5) minutes before slicing thinly on the diagonal against the grain.
Build each sandwich with slices of meat and a dollop of sauce.

Recovered source text

Original cookbook text

This record did not separate cleanly into ingredient and direction fields, so its original transcription is preserved below.

Santa Maria Tri-Tip Sandwich
Santa Maria, California, is home to the Barbecue Hall of Fame and a passionate band of grillers who have perfected the art of cooking a relatively unknown but unbelievably delicious cut of meat. Also known as “bottom sirloin butt,” tri-tip should be grilled no more than medium-rare, then cut into thin slices and served on French bread.
Marsha Jones
FOR THE SAUCE:
1Tbsp olive oil
½ cup finely diced red onion
1 tsp minced garlic
½ cup chicken broth
¼ cup ketchup
¼ cup steak sauce
1 Tbsp finely chopped fresh parsley
1 Tbsp Worcestershire sauce
1½ tsp ground coffee
¼ tsp freshly ground pepper
FOR THE RUB:
1 Tbsp cracked black pepper
2 t garlic salt
1 t dry mustard
1 t paprika
¼ tsp cayenne pepper
MEAT AND GRILL
2 to 2½ pounds tri-tip beef, about 1 ½ inches thick
12 slices of French bread
Oak, mesquite, or hickory chips soaked in water for at least 30 minutes
To make the barbecue sauce:
In a medium saucepan over medium-high heat, warm the olive oil.
Add onion and garlic and cook, stirring occasionally, until soft, about 5 minutes.
Add the chicken broth, ketchup, steak sauce, parsley, Worcestershire sauce, ground coffee and black pepper.
Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until reduced to half cup. About ten minutes.
Puree the sauce in a food processor or blender.
Allow to cool cover and refrigerate until ready to use.
Bring to room temperature before serving.
To make the dry rub:
In a small bowl, mix together the black pepper, garlic salt, mustard, paprika, and cayenne.
Press the mixture into the surface of the tri-tip, cover with plastic wrap, and refrigerate for 3 hours or as long as 24 hours.
Follow the grill’s instructions for using wood chips.
Sear the tri-tip directly over medium heat, turning once, until both sides are seared., about five (5) minutes total.
Then grill the tri-tip indirectly over medium heat, turning once, until the internal temperature is about 140 degrees F; for medium-rare, 20 to 30 minutes more.
Allow to rest for five (5) minutes before slicing thinly on the diagonal against the grain.
Build each sandwich with slices of meat and a dollop of sauce.

Transcribed from Main-Dishes-Beef.docx, page 23.