For Dry Rub:
2½ tsp salt
2½ tsp black pepper
1 tbsp garlic powder
2½ tsp smoked paprika
2 tsp onion powder
1 tsp rosemary, minced
For Tri Tip:
2½ lbs tri-tip roast
1 tbsp extra virgin olive oil
For Basting Marinade:
⅓ cup red wine vinegar
⅓ cup extra virgin olive oil
2 tbsp whole grain mustard
To Assemble:
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
Dry Rub:
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.
Tri Tip:
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.
Basting Marinade:
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.
To Assemble:
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.
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