This grilled tri-tip sandwich combines tender, marinated beef with caramelized sweet and red onions on a hollowed-out toasted loaf, finished with fresh arugula and lemon-infused olive oil. It's designed for sharing and delivers restaurant-quality results on a home grill.
Delivery in as fast as one hour.*
Prices vary by store
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Place the marinated tri-tip on a preheated grill over medium-high heat.
On a plate, drizzle the sliced red and sweet onions with extra virgin olive oil and season with salt and pepper.
Place the seasoned onion slices on the grill alongside the tri-tip.
Grill the onions, flipping once, until charred and tender. Remove from the grill and place in a bowl.
Continue grilling the tri-tip, flipping occasionally, until cooked to your desired doneness.
Slice the loaf of bread in half lengthwise.
Remove the cooked tri-tip from the grill and let it rest.
Hollow out the soft interior from the top half of the bread.
Drizzle the inside of both bread halves with extra virgin olive oil.
Place both halves of the bread on the grill, cut-side down, to toast until golden and crispy.
Thinly slice the rested tri-tip against the grain.
Remove the toasted bread from the grill. Spread mayonnaise evenly over the bottom half.
Layer the sliced tri-tip over the mayonnaise.
Top the tri-tip with the grilled onions.
Add a generous layer of fresh arugula.
Drizzle the arugula with lemon-infused olive oil and season with more salt and pepper.
Place the top half of the bread on the sandwich, press down gently, and slice into individual portions to serve.
Store leftover grilled tri-tip in an airtight container for up to 3 days. Reheat slices in a skillet over medium heat or on the grill until warmed through.
Grill · Meat thermometer · Grill basket or foil (for onions)
Tri-tip is best served medium-rare to medium (130–140°F internal temp). Use a meat thermometer inserted into the thickest part without touching bone. Let rest 5–10 minutes before slicing.
Yes. Grill and slice the tri-tip up to 2 days ahead; store in an airtight container. Toast the bread and assemble just before serving to keep it crispy.
Cut the loaf in half lengthwise. Use a serrated knife or bread knife to carefully carve out the soft interior, leaving a 1-inch shell to hold the fillings without falling apart.
Marinate for at least 4 hours, ideally 8–12 hours in the refrigerator. This ensures the meat absorbs flavor and becomes tender.
Yes. Flank steak, skirt steak, or ribeye work well. Adjust grilling time based on thickness and your preferred doneness.
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