Tri-Tip Sandwich with Elote Corn

This is one worth saving. This incredible recipe for a delicious tri-tip sandwich will become a summer staple, especially when paired with the elote corn.

Tri Tip Sandwich

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  • Sandwich:
  • 1 tri-tip (about 2 lbs)
  • 1/4 cup beef rub
  • 1 cup mayo
  • 1/4 cup horseradish
  • 1 tsp lemon juice
  • 3 cloves garlic (minced)
  • 1 tsp balsamic vinegar
  • 3 cups arugula
  • 6 Kaiser buns (halved)
  • 6 slices Havarti cheese
  • Elote Corn:
  • 6 corn on the cob
  • 1/2 cup mayonnaise
  • 2 Tbsp chili lime seasoning
  • 1/2 lime (squeezed)
  • 4 Tbsp cotija cheese, grated
  • 1 Tbsp cilantro, diced





Preheat grill to 225℉ degrees with oak or hickory over indirect heat. Season tri-tip.


Place on grill and smoke until internal temp of meat reaches 120 degrees.


In a large cast iron skillet with avocado oil, sear tri tip over high heat for a minute on each side. Remove and rest 10-15 minutes before slicing. Also remove cast iron skillet from heat.


While tri tip is resting, slice Kaiser bun in half and place face down on skillet until toasted.


In a small bowl, mix Mayo, horseradish, lemon juice, garlic, and balsamic vinegar. Spread on insides of bun.


Slice tri tip and place slices on one half of bun. Place Havarti slices on top, melt with a food torch. Place arugula on another bun and put sandwich together.


Elote Corn:


Preheat grill to 400℉ over direct heat. Place shucked ears of corn on grill and rotate a quarter turn every 4-5 minutes, getting some or most of the corn kernels with a light to medium char. Remove when fully cooked.


In order, apply mayo, chili lime seasoning, lime juice, cotija cheese, and cilantro. Treat yo self!

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