California Style Tri Tip
July 24, 2024 • 0 comments
Paul and Jennifer Doyle introduced us to this sandwich popular in California (and other places, I've learned!). Jennifer, who grew up in CA, and Paul, a Liverpudlian-turned-Californian-more-recently-turned-Hoosier were really excited to introduce us to this cut of beef and a much-loved recipe.
- Prep Time:
- Cook Time:
- Servings: 8
Ingredients
- (~2 lbs) Beef Tri Tip roast
- (2) Onions, sliced
- (2) Green (+red if desired) peppers, sliced
- (1) Bottle of Italian dressing marinade
- (A few dashes of) Worcestershire sauce
- Salt and pepper to taste
- (2-3) Avocados for guacamole
- Salsa
- Hoagie buns
Directions
Place the Tri-Tip in a baking dish with salt and pepper. Slice the onions and green peppers spread on top of the meat. Pour the marinade over the ingredients. Cover with aluminum foil and refrigerate overnight.
Place in the oven at 360 degrees for 1 hour and 15 minutes, remove foil and turn the meat over in the dish and broil to get a sear on the top of the meat, then turn it over again on the other side.
Keep an eye on it so as to not burn the Tri-Tip it just needs to be browned, not cooked any more.
Slice the meat thinly across the grain.
Spread the guacamole on the bun as thick as you like. Place the sliced meat on a hoagie bun with the onions & peppers, adding the salsa before placing the top bun.
Enjoy!
