El Toro (beef Tri Tip) Sandwich Recipe
Make El Toro (beef Tri Tip) Sandwich Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinated Tri-Tip
Toppings & Sauce
Bread & Finish
Method
Marinated Tri-Tip
- 1
Make the marinade
In a medium bowl whisk together olive oil, soy sauce, red wine vinegar, lime juice, minced garlic, ground cumin, smoked paprika, dried oregano, crushed red pepper, brown sugar, kosher salt, and black pepper until combined.
- 2
Marinate the tri-tip
Place the tri-tip in a resealable plastic bag or a shallow dish. Pour the marinade over the meat, pressing out excess air if using a bag. Massage the marinade into the meat so all sides are coated. Refrigerate for at least 2 hours and up to 12 hours for best flavor (turn once halfway through).
- 3
Bring to room temperature
Remove the tri-tip from the refrigerator 30–45 minutes before cooking to come closer to room temperature. Reserve the marinade for basting if desired (discard any marinade that has contacted raw meat if not boiled).
- 4
Sear and roast (oven) or grill
Option A - Grill: Preheat grill for two-zone cooking (one hot side, one cooler side) to medium-high (about 450°F/230°C). Sear the tri-tip over direct heat 3–4 minutes per side until a good crust forms, then move to indirect heat and continue grilling until internal temperature reaches 125–130°F (rare-medium rare) for medium-rare (about 20–30 minutes depending on thickness). Option B - Oven: Preheat oven to 425°F (220°C). Heat a large ovenproof skillet over high heat with 1 tbs oil. Sear tri-tip 3–4 minutes per side until browned, then transfer skillet to oven and roast 12–20 minutes until internal temperature reaches 125–130°F for medium-rare. Use an instant-read thermometer for accuracy.
- 5
Rest and slice
Transfer cooked tri-tip to a cutting board and tent loosely with foil. Let rest 10–15 minutes to allow juices to redistribute. Identify the grain direction and slice thinly across the grain into 1/8–1/4 inch slices for sandwiches.
Toppings & Sauce
- 6
Make the chipotle mayo
In a small bowl combine mayonnaise, minced chipotle in adobo, and lime zest. Taste and adjust heat by adding more adobo or a squeeze of lime if desired. Keep chilled until assembly.
- 7
Bread & Finish
- 8
- 9
Assemble sandwiches
Spread about 1 to 1.5 tbs chipotle mayo on both cut sides of each roll. Layer warm sliced tri-tip on the bottom half of each roll, dividing meat evenly. Top meat with pepper jack slices (place under broiler or on hot pan 30–60 seconds to melt if desired), then add sliced red onion, pickled jalapeños, and chopped cilantro. Close sandwich and press lightly.
- 10
Serve
Slice sandwiches in half if desired and serve immediately while meat is warm and bread is crisp. Offer extra chipotle mayo and pickled jalapeños on the side.