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.

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Tri Tip Sandwich

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Ingredients

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

Instructions

1

Sandwich:

2

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

3

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

4

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.

5

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

6

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

7

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.

8

Elote Corn:

9

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.

10

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