OVEN: Preheat oven to 375 degrees Fahrenheit. Remove tri tip from package and carefully place on roasting rack or on roasting pan. Place tri tip in oven for 40-50 minutes until a temperature of 125 degrees Fahrenheit measured by a food thermometer on the thickest part of the meat for rare, adjust the time accordingly to reach desired doneness (135 degrees for medium rare, 140 degrees for medium). Remove from oven and let rest for 10-15 minutes.
GRILL: Preheat right side of grill on medium-high, left side on low. Remove tri tip from package and carefully place fat side down on the right side of the grill and cook for 4 minutes. Flip tri tip and cook on right side for another 4 minutes. Remove tri tip from right side and place on the left side (Low temperature) of the grill and close the cover of the grill. Continue to cook for 30-40 minutes (Fat side up) or until internal temperature reaches 125 degrees measured by a food thermometer on the thickest part of the meat for rare. Adjust the time accordingly to reached desired doneness (135 degrees for medium rare, 140 degrees for medium, 160 degrees for well done). Remove tri tip from grill and let rest for 10-15 minutes.
1. Spread Horseradish Cream Sauce on top and bottom of a fresh brioche bun
2. On the bottom bun, layer 4 ounces of freshly cooked, thinly sliced George Foreman’s Butcher Shop Peppercorn Crusted Tri Tip
3. Then add a spoonful of caramelized onions
4. And finish with the top of the brioche bun
5. EAT & ENJOY!
Note: Sometimes it is nice to add a small dollop of Horseradish Cream Sauce on top of the Tri Tip. 1) It offsets and adds nice color between the meat and the caramelized onions and 2) adds some additional moisture and creamy texture to the sandwich.
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