Beer Marinated Tri-Tip Steak Sandwiches

By RoketJSquerl

Ingredients

• Garlic Aioli:
• 1.5 lbs tri-tip steaks (about 3 steaks)
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 4 cloves garlic
• 1/4 C. ketchup
• 1 Tbs. Dijon mustard
• 1/4 tsp. cayenne pepper
• 1 Tbs. honey
• 1 tsp. Tabasco sauce (add more if you prefer more kick)
• 1 C. New Belgium Brewing Co. Trippel Beer
• 1 large onion
• Extra virgin olive oil
• 1 package of arugula
• 4 demi-baguettes (You could also use a nice french loaf but these will have a little crustier texture like a regular baguette)
• 1/2 C. mayonnaise
• 1/2 Tbs. lemon juice
• 3 cloves of garlic
• Pinch of salt and pepper, to taste

Details

Adapted from kitchenrunway.com

Preparation

Step 1

To make the steaks:

Place the tri-tip steaks in a gallon sized Ziploc bag.
Use a garlic press to press the 4 cloves of garlic and add it to the bag. Add the salt, pepper, ketchup, Dijon mustard, cayenne pepper, beer, honey and Tabasco sauce to the Ziploc bag.

Close the bag and squeeze the bag a few times to combine the marinade. Place in refrigerator to marinate for at least 4 hours or up to 24 hours.

After a few hours, squeeze and turn the bag a few times to ensure that the flavors soak in and around the steaks.
Take steaks out of refrigerator and let them sit on the counter for 10 to 15 minutes before grilling.

Slice the demi-baguettes in half and brush the inside of the top and bottom half with olive oil. Set aside.
Preheat your grill on a medium-high flame.

Place tri-tip on the hot grill and close the lid for about 5 to 8 minutes. Then flip the tri-tip, close the lid and grill for another 2-3 minutes. Lower the heat on an open spot of the grill and add the demi-baguettes, olive oil side down and let the demi-baguettes and the steak grill for about 2-3 more minutes (at this point you can either grill with the lid on or off). You may have to adjust the grilling time depending on how thick the tri-tips are.
Take everything off the grill and make sure to let the meat rest for at least 5 minutes. If you cut into the meat right away, you’ll let all those great juices run out all over your cutting board.

Spread the garlic aioli to both sides of the demi-baguettes.

Slice the meat at about a 30 degree angle so that you get nice thin and long slices.

Arrange the steaks on the bottom half of the demi-baguette and cover the steak with some caramelized onions.
Place some arugula over the onions and assemble your sandwich to eat.

For Caramelized Onions:

Peel the onion, cut the onion in half and then slice into thin half moons.

Heat 2 Tbs. olive oil in a pan on medium high heat, add onions. Stir occassionally and cook until caramelized (about 20-25 minutes).

For the Garlic Aioli:

Put three cloves of garlic through a garlic press and place in a small mixing bowl.
Add mayonnaise, lemon juice, salt and pepper to the garlic and mix to combine.
Let sit for at least an hour in the refrigerator for the flavors to meld.