Tri Tip Melt Recipe

Make the marinade: in a bowl whisk together olive oil, soy sauce, Worcestershire sauce, brown sugar, minced garlic, smoked paprika, black pepper and kosher salt until sugar dissolves.

Place the tri-tip in a shallow dish or resealable bag. Pour the marinade over the meat, turning to coat all sides. Refrigerate for at least 1 hour, preferably 4–8 hours. Remove from refrigerator 30 minutes before cooking to come to room temperature.

Cooking the tri-tip (grill or oven)

Preheat grill to medium-high (about 425°F/220°C) or preheat oven to 425°F (220°C) and heat a heavy skillet over high heat. Remove tri-tip from marinade and pat dry with paper towels. If using grill: sear fat side down for 4–5 minutes to develop crust, then sear other side 3–4 minutes. Move to indirect heat, close lid and cook until internal temperature reaches 125–130°F (51–54°C) for medium-rare, about 15–20 additional minutes depending on thickness. If using skillet/oven: sear tri-tip in hot skillet 3–4 minutes per side until browned, then transfer to oven and roast 12–18 minutes until internal temp 125–130°F for medium-rare.

Remove tri-tip from heat and tent loosely with foil. Rest for 10 minutes. Slice thinly against the grain into 1/8–1/4-inch slices for sandwich assembly.

While meat rests, split the rolls and spread butter on cut sides. Toast rolls butter-side down in a skillet over medium heat until golden and crisp, about 2–3 minutes.

Mix mayonnaise and Dijon mustard; season to taste. Spread the mayo-mustard on both toasted roll halves.

Layer sliced tri-tip evenly on the bottom half of each roll (about half the meat per sandwich). Top meat with sliced cheddar and, if desired, briefly return open sandwiches under a broiler or in a hot pan to melt cheese, about 1–2 minutes—watch closely.

Top with tomato slices, thin red onion, pickled jalapeños if using, and a handful of arugula or lettuce. Close the sandwich and press gently. Slice in half and keep warm until serving.

Prepare potatoes: scrub and cut into even 1/4–1/2-inch fries. Soak in cold water for 20–30 minutes to remove excess starch; drain and dry thoroughly on towels.

Heat vegetable oil in a deep skillet or pot to 325°F (160°C) for the first fry. Fry batches of potatoes until tender but not brown, about 3–4 minutes per batch. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry potatoes again in batches until golden and crispy, about 2–3 minutes. Drain on paper towels and immediately season with salt and black pepper.

In a small bowl combine minced garlic, grated Parmesan and chopped parsley. While fries are still hot, toss them with the garlic-Parmesan mixture so the cheese sticks and the garlic softens slightly. Adjust seasoning to taste.

Portion fries into one serving dish and serve alongside each tri-tip melt.