There’s no going back to store-bought sandwiches after you make yourself one of these!
Tri-Tip Steak Sandwich
Hogey roll (Essential Bakery has one that is terrific)
1-1/2 lb. of tri-tip steak
Caramelized Shallots (see below)
Roasted Garlic Mayo
Red Wine Marinade (see below)
Red Wine Vinaigrette
Red Wine Marinade
1 cup (234 g) red wine of your choice (the acidity is what helps tenderize the steak)
1 T soy sauce
1/4 cup (54 g) olive oil
1 tsp. kosher salt
1 tsp. ground black pepper
2 tsp. minced garlic
1 tsp. onion powder
Whisk all ingredients in a small bowl. Put steaks in a resealable bag or roasting pan and pour the marinade over the top of the steak. Squeeze as much air out of the bag as possible and seal (or if using a pan, cover well with plastic wrap. Let the steaks marinate for at least two hours, preferably overnight.
Caramelize the Shallots
3 T (42 g) unsalted butter
3-4 whole fresh shallots, peeled, roots intact (dropping them in boiling water for 30 seconds makes them a breeze to peel)
3 T (37 g) sugar
3 T (44 g) good red wine vinegar
1/2 tsp. kosher salt
1/4 tsp. fresh ground black pepper
2 T chopped fresh flat leaf parsley
Preheat oven to 400°F.
In a 12-inch oven proof saute pan, melt the butter and add the shallots and sugar, tossing to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt and pepper and toss well.
Place the saute pan in the oven and roast for 15 to 30 minutes depending on the size of the shallots (until they are tender). Season to taste and sprinkle with parsley. Slice them at this point for the sandwiches.
Cook the Steak
Turn heat to high and preheat a cast iron or heavy skillet until very hot. Oil lightly and add steak, cooking each side for three minutes. Reduce the heat to medium high. Cook steaks to desired doneness, flipping as needed. It should take about 8-12 minutes depending on the thickness of the steaks.
Medium Rare: 130-135°F
Medium Well: 145-155°F
Well: 155°F and up
On the Grill:
Preheat grill to medium high. Place steaks on grill and cook 4-6 minutes per side until the internal temperature reaches desired doneness.
Whichever method you use to cook the steaks, let them rest 3-5 minutes before slicing them.
Lightly toast your hoagy roll. Spread roasted garlic mayo on both sides of the bread. Add tri-tip, shallots, roasted tomatoes and arugula and top the whole thing with a red wine vinaigrette and gorgonzola.
Recipe from Kim Campbell