- 1 tablespoon extra virgin olive oil
- 1/2 cup finely diced red onion
- 1 teaspoon minced garlic
- 1/2 cup chicken broth
- 1/4 cup tomato sauce
- 1/4 cup steak sauce
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon Worcestershire sauce
- 1-1/2 teaspoon ground coffee
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon cracked black pepper
- 2 teaspoons garlic salt
- 1 teaspoon dry mustard
- 1 teaspoon paprika
- 1/4 teaspoon ground cayenne pepper
- 1 whole rump, about 1kg
- 12 slices French bread
- In a medium saucepan over medium-high heat, warm the olive oil. Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes. Add the remaining sauce ingredients. Bring the mixture to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until reduced to 1/2 cup, about 10 minutes. Purée the sauce in a food processor or blender. Allow to cool; cover and refrigerate until ready to use. Bring to room temperature before serving.
- In a small bowl mix the rub ingredients. Press the mixture into the surface of the tri-tip, cover with plastic wrap, and refrigerate for 3 hours or as long as 24 hours.
- Allow the tri-tip to stand at room temperature for 20 to 30 minutes before grilling. Follow the grill’s instructions for using wood chips.
- Sear the tri-tip over direct medium heat (180°C to 230°C), with the lid closed as much as possible, turning once, until both sides are seared, about 5 minutes total. Then continue grilling the tri-tip over indirect medium heat, with the lid closed, until the internal temperature reaches 60ºC, 20 to 30 minutes for medium rare. Allow to rest for 5 minutes before slicing thinly on the diagonal against the grain.
- Build each sandwich with slices of meat and a dollop of sauce. Serve warm or at room temperature.
Prep time: 25 minutes
Marinating time: 3 to 24 hours
Grilling time: 25 to 35 minutes