Open Fire Greek Tri Tip Sandwich
Smoky open fire tri tip is sliced thin and piled onto warm bread with creamy tzatziki and a bright, crunchy Greek slaw made with carrots, cucumber, red onion, fresh herbs, and red wine vinegar.
Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 45-60 minutes
Special Equipment: open fire pit
Ingredients
1 whole tri tip roast, about 2½ to 3 lbs, untrimmed with the fat cap intact
2 tbsp coarse kosher salt
4 tbsp freshly cracked black pepper
For the Greek Slaw
2 medium carrots, cut into long thin matchsticks or shreds
1 English cucumber, cut into thin strips
1 small red onion, thinly sliced
2 cloves garlic, finely minced
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint, finely chopped
3 tbsp red wine vinegar
2 tbsp agave syrup
2 tbsp extra virgin olive oil
Kosher salt and freshly cracked black pepper, to taste
For Assembly
Warm pita bread, ciabatta rolls, thick cut crusty bread, or fire roasted naan
Directions
In a large bowl, whisk together the garlic, red wine vinegar, agave syrup, olive oil, salt, and pepper. Add the carrots, cucumber, and red onion and toss well. Fold in the cilantro and mint just before serving. Set aside while the meat cooks.
Prepare an open fire pit or live fire grill for medium low indirect heat between 275°F and 300°F. Season the tri tip generously on all sides with kosher salt and black pepper.
Place the tri tip over the heat with the fat cap facing down toward the fire. Cook slowly, flipping occasionally after the fat has rendered, until the thickest part reaches 125°F to 130°F for medium rare.
Remove the tri tip from the fire and wrap tightly in aluminum foil. Let it rest for 15 minutes.
Unwrap the roast and reserve the juices collected in the foil. Cut the tri tip in half where the grain changes direction, then slice each half thinly against the grain.
Warm the bread over the remaining fire. Spread tzatziki on the bottom, add the sliced tri tip, drizzle with the reserved juices, and top generously with the Greek slaw.
