Grilled Tri Tip Chimichurri Sandwich Recipe | Fire & Smoke Society
Grilled with a whiff of smoke and sliced thin, the juicy tri tip steak and fresh chimichurri sauce is delectable in between a baguette with cheese and mayo.
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Cooking tools:
- Grill
- Kitchen torch
- Instant-read thermometer
- Food processor
- Pastry brush
- Mixing bowl
- Cutting board
- Chef's knife
- Refrigerator
- Oven
- Toaster
- Measuring cup
- Measuring spoon
Ingredients
- ½ cup parsley, finely chopped
- ½ cup cilantro, finely chopped
- 5 cloves of minced garlic, finely chopped
- 2 tablespoons red wine vinegar
- Juice from ½ lemon
- ¼ cup of olive oil
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp crushed red pepper
- 2-3 pounds tri tip
- 2 tbsp of Black & Tan seasoning
- 4 slices of provolone cheese
- 24” french bread or baguette
- 4 tbsp mayo
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