Ingredients
2½ tsp salt
2½ tsp black pepper
1 tbsp garlic powder
2½ tsp smoked paprika
2 tsp onion powder
1 tsp rosemary, minced
2½ lbs tri-tip roast
1 tbsp extra virgin olive oil
⅓ cup red wine vinegar
⅓ cup extra virgin olive oil
2 tbsp whole grain mustard
4 ciabatta rolls, grilled/toasted or roll of choice
1 cup creamy horseradish sauce
1 cup red onions, sliced and lightly caramelized
8 cheese, slices
Preparation
Place all dry rub ingredients into a small mixing bowl and whisk together. Generously sprinkle mixture over the tri tip and rub all over the meat.
Tightly wrap tri tip in plastic wrap and refrigerate for at least 3 hours and up to 24 hours.
Unwrap tri tip and gently pat dry. Brush with oil.
Place all basting ingredients into a mixing bowl and whisk together.
Preheat grill to 375 degrees F or place grill pan over medium-high heat and preheat oven to 350 degrees F.
Add tri tip and sear for 3 to 4 minutes. Flip and continue to sear for 3 to 4 minutes.
Lower heat to 350 degrees F and baste roast with basting marinade. Flip and baste other side of the roast, then close grill lid.
Continue to flip and baste tri tip every 8 minutes for about 24 minutes for medium-rare or for 32 minutes for medium.
Remove tri tip from grill or oven and transfer to a cutting board. Allow beef to rest for 6 to 8 minutes.
Thinly slice tri-tip into ¼ to ½-inch pieces.
Spread tops and bottom of rolls with creamy horseradish sauce. Top bottom rolls with a few slices of tri tip and top each with 2 slices of provolone cheese.
Place sandwiches until a broiler for 1 to 2 minutes, until cheese melts. Top each sandwich with red onions and gently press roll tops over each sandwich. Serve.
