Santa Maria Tri-Tip Sandwich - cooking recipe

Ingredients

1 tablespoon olive oil
1/2 cup red onion, finely slices
1 teaspoon garlic, minced
1/2 cup chicken broth
1/4 cup ketchup
1/4 cup steak sauce, A1
1 tablespoon parsley, minced
1 tablespoon Worcestershire sauce
1 1/2 teaspoons coffee beans, ground
1/4 teaspoon black pepper
DRY RUB
1 tablespoon cracked black pepper
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon dried mustard
1 teaspoon paprika
1/3 teaspoon cayenne pepper
3 lbs tri-tip roast
12 slices French rolls

Preparation

To make the barbecue sauce:
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 chicken broth, ketchup, steak sauce, parsley, Worcestershire sauce, ground coffee, and black pepper.
Bring the mixture to a boil; reduce the heat to a simmer and cook, stirring occasionally, until reduced to 1/2 cup, about 10 minutes.
Puree the sauce in a food processor or blender.
Allow to cool, cover and refrigerate until ready to use.
Bring to room temperature before serving.
To make the dry rub:
In a small bowl, mix together the black pepper, garlic powder, salt, dried mustard, paprika, and cayenne.
Press the mixture into the surface of the tri-tip, cover with plastic wrap, and refrigerate overnight.
Follow the grill's instructions for using wood chips.
Sear the tri-tip directly over medium heat, turning once, until both sides are seared, about 5 minutes total.
Then grill the tri-tip indirectly over medium heat, turning once, until the internal temperature is about 140 degrees Fahrenheit for medium-rare, 20 to 30 minutes more.
Allow to rest for 5 minutes before slicing thinly on the diagonal against the grain.
Build each roll with slices of meat and a dollop of sauce.
Serve warm or at room temperature.