Tri-Tip Sandwiches with Red Pepper Goat Cheese
2 lbs tri-tip roast, cut into fist-sized chunks
1 tsp paprika
2 tbsp + 2 tsp Zatarain's seasoning
Fresh ground pepper
2 red onions, thinly sliced
1 tbsp olive oil
a generous splash of Worcestershire sauce
8 large slices of sourdough bread, buttered on one side (about 1 tbsp per slice)
6oz fresh goat cheese
2-3 roasted red peppers (peeled, from a jar), chopped
Several splashes of Chipotle Tabasco Sauce
2 avocados, sliced
Heat a large grill to medium-high heat. You will be grilling the tri-tip, onions and sourdough bread slices. You'll want a hotter and cooler side of the grill.
In a small bowl, prepare dry rub for the tri-tip by mixing together the paprika, 2 tbsp of Zatarain's and fresh ground pepper. Rub onto tri-tip. Grill the chunks of tri-tip directly over the coals or flames turning every few minutes so that all sides are well crusted, even a little blackened -- the crust is absolutely delicious, so don't shortcut this step. This should take about 10 minutes. Then move the chunks to a cooler part of the grill and cover your grill for another 10-15 minutes for medium. Remove the tri-tip to a platter and cover with foil.
Place onion slices in a single layer on a large piece of foil, turning up about an inch of each side of the foil. Sprinkle them with remaining 2 tsp of Zatarain's, olive oil, a couple generous splashes of Worcestershire sauce, a pinch of salt and pepper. Toss the slices with your hands to coat them evenly with oil and seasonings. Grill on medium-low heat for about 12-15 minutes, tossing occasionally, until onions are browned and caramelized.
Toast both sides of bread slices on low heat for about 2 minutes on each side.
When you are done grilling and while meat is resting, combine the goat cheese with the red peppers and Chipotle Tabasco sauce using a fork. Season with salt and pepper.
Slice the tri-tip into 1/2-inch thick slices.
To prepare the sandwiches, place avocado slices on 4 of the toasted bread slices, making sure the buttered side is facing outwards. Top avocado with tri-tip and grilled onions. Spread a thick layer of peppered goat cheese on the non-buttered side of the remaining 4 bread slices and top sandwiches. Slice each sandwich in half and serve.
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