El Toro Recipe

Sandwich

1. 1

   Prep tri-tip slices

   If tri-tip is not already deli-sliced, slice cold cooked tri-tip thinly across the grain into 1/8–1/4 inch slices until you have about 1 lb of meat. If you are using pre-sliced deli tri-tip, keep it refrigerated until ready to char-grill briefly.

2. 2

   Season slices

   In a bowl, toss the sliced tri-tip with kosher salt, black pepper, and smoked paprika to evenly coat. Add 1 teaspoon neutral oil and toss once to help the spices adhere and prevent sticking on the grill.

3. 3

   Preheat grill or grill pan

   Preheat a gas or charcoal grill to medium-high (about 425–475°F / 220–245°C). If using a cast-iron grill pan on the stovetop, heat it over medium-high until very hot and lightly smoking.

4. 4

   Char-grill the slices

   Working in batches if necessary, place the seasoned tri-tip slices directly on the hot grill or grill pan in a single layer. Grill 30–45 seconds per side just to get a light char and warmed-through interior (you are heating sliced meat, not cooking raw). Remove to a plate.

5. 5

   Warm and sauce the meat

   Return all grilled slices to a warm pan (or cover the plate) and toss with 1/2 cup of barbecue sauce, coating evenly. Keep warm while you prepare the bread. Reserve the remaining 1/4 cup barbecue sauce for finishing at service.

6. 6

   Prepare rolls

   Split the sandwich rolls and butter the cut sides lightly with softened butter. Place rolls cut-side down on the hot grill or grill pan and toast 30–60 seconds until golden and slightly crisp. Remove.

7. 7

   Assemble sandwiches

   On the bottom half of each roll, spread about 1/2 tablespoon mayonnaise (optional) and 1/2 tablespoon mustard (optional). Layer evenly with the sauced tri-tip (about 4 oz per sandwich). Top the meat with a slice of pepper jack cheese, a sprinkle of sliced red onion, jalapeños to taste, and a few cilantro leaves if using.

8. 8

   Melt the cheese (optional)

   If you prefer the cheese melted, place assembled open sandwiches briefly under a broiler or back on the grill, covered, for 30–60 seconds until cheese softens and begins to melt. Watch closely to avoid burning the bread.

9. 9

   Finish and serve

   Brush the inside of the top roll with the reserved barbecue sauce (about 1/2 tablespoon) then close the sandwich. Serve immediately while warm. Provide extra barbecue sauce on the side if desired.