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Ingredients
- 1 x tri tip roast about 2 pound
- 1 jar roasted garlic cloves - (6 ounce)
- Â Â (Christopher Ranch brand preferred)
- 1/2 c. extra virgin olive oil
- 1 Tbsp. minced fresh peeled garlic
- Â Â (Christopher Ranch brand preferred)
- 1 Tbsp. minced fresh oregano
- 1 Tbsp. minced fresh thyme
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1/2 c. reserved roasted garlic cloves from above
- 1/2 c. pitted kalamata olives
- 1 c. mayonnaise
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. minced fresh thyme
- 1 Tbsp. minced fresh oregano
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 6 x crusty French rolls
- 1 c. finely-shredded basil chiffonade
- 1 c. arugula chiffonade
- 1 c. romaine lettuce chiffonade
- 3 x roma tomatoes seeded, diced
Directions
- For the roast, set aside 1/2 c. of the roasted garlic cloves for the aioli. Place extra virgin olive oil, minced garlic and herbs in a medium resealable plastic bag.
- Place tri tip on a hard surface. Pierce with a paring knife and place a whole clove of roasted garlic all the way into the meat. Repeat till all roasted garlic is inserted. This may take about 10 min but is well worth the time.
- Place tri tip in the bag with the marinade, making sure the marinade is distributed proportionately over the meat. Marinate for at least 2 hrs in the refrigerator.
- For the aioli, place reserved roasted garlic and olives in a food processor. Pulse till coarsely minced. Add in mayonnaise, balsamic vinegar and herbs. Pulse again till blended. Season to taste with salt and pepper.
- Using the direct heat method, grill tri tip over medium heat till the internal temperature reaches 145 degrees. Let meat rest for 20 min before slicing.
- While meat is resting, lightly toast French rolls on the grill. Prepare greens and tomatoes, then toss together gently just before assembling sandwich. Slice meat and season to taste with salt and pepper. Spread both sides of the rolls with aioli. Top with tri tip, greens and tomatoes.
- This recipe yields 6 servings.
- Description: "(Garlic-Stuffed Tri Tip Sandwiches with Roasted Garlic and Olive Aioli)"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 6 servings | |
| Calories 480 | |
| Calories from Fat 445 | 93% |
| Total Fat 50.37g | 63% |
| Saturated Fat 6.98g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 299mg | 12% |
| Potassium 235mg | 7% |
| Total Carbs 8.48g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.45g | 2% |
| Protein 1.58g | 3% |
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