Ingredients:

  • 2 lbs Tri-Tip Roast, trimmed of excess silver skin
  • 2 Tbsp Kosher Salt
  • 1 Tbsp Coarse Ground Black Pepper
  • 1 Tbsp Smoked Paprika (Sweet or Hot)
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Dried Oregano
  • 1 Tbsp Olive Oil
  • 1/2 cup Mayonnaise (Full-fat)
  • 1 Tbsp Freshly Squeezed Lemon Juice
  • 1 tsp Smoked Paprika (Sweet)
  • 1 clove Garlic, finely minced or grated
  • 1/2 tsp Worcestershire Sauce
  • Pinch of salt and freshly ground black pepper (for aioli)
  • 2 cups Green Cabbage, thinly shredded
  • 1/2 cup Carrots, grated
  • 2 Tbsp Apple Cider Vinegar
  • 1 tsp Granulated Sugar
  • 1 Tbsp Mayonnaise (for slaw)
  • 1/4 tsp Celery Seed
  • 4 Sturdy Rolls or Ciabatta Buns
  • 2 Tbsp Unsalted Butter, softened

Instructions:

  1. Prepare the Rub & Meat: In a small bowl, whisk together all dry rub ingredients (Salt, Pepper, Paprika, Garlic Powder, Onion Powder, Oregano). Pat the Tri-Tip dry thoroughly. Rub lightly with olive oil, then coat evenly and generously with the dry rub mixture. Wrap and refrigerate for at least 2 hours (minimum).
  2. Make the Aioli: While the meat rests, combine all aioli ingredients (mayonnaise, lemon juice, smoked paprika, minced garlic, Worcestershire sauce, salt, and pepper) in a small bowl. Whisk until smooth. Cover and chill.
  3. Prepare the Slaw: Combine shredded cabbage and carrots. In a separate small bowl, whisk together vinegar, sugar, mayonnaise, and celery seed. Pour over vegetables, toss well, and let sit for at least 30 minutes.
  4. Preheat & Sear Prep: Heat the grill to high heat (around 500°F / 260°C). Clean the grates well and lightly oil them.
  5. Grill the Tri-Tip: Sear the Tri-Tip aggressively over the direct high heat for 3–4 minutes per side to develop a crust. Move the meat to the cooler, indirect heat zone.
  6. Finish Cooking: Close the lid and allow the beef to cook gently until the internal temperature reaches 125°F (52°C) for medium-rare. Remove meat at this point.
  7. Rest the Beef: Tent the meat loosely with foil and let rest on a cutting board for a full 15 minutes.
  8. Slice the Meat: Identify the grain direction (Tri-Tip has opposing grains). Slice thinly against the grain at a slight bias.
  9. Toast the Buns: While the meat rests, butter the cut sides of the rolls and toast them briefly on the warm grill or in a pan until golden brown.
  10. Assemble the Sandwich: Spread a generous layer of Smoked Paprika Aioli on both sides of the toasted roll. Layer the hot, thinly sliced Tri-Tip onto the bottom bun. Top generously with the vinegary slaw. Place the top bun on and serve immediately.