Main
Chimichurri Tri-Tip Sandwich
1 h 15 minServes 4Nutri-Score C€€€
C
1 h 15 min
1 h 15 minChimichurri Tri-Tip Sandwich
what you need
Ingredients
tri-tip steak (trimmed)Meat900 g
focaccia (large loaf, halved horizontally)Bakery1 piece- horseradish (prepared)Pantry30 g
Boursin cheese (softened)Dairy150 g
mozzarella (sliced)Dairy200 g
heirloom tomato (sliced)Produce2 pieces
basil (fresh leaves)Produce15 g
parsley (fresh, chopped)Produce40 g- jalapeño (chopped)Produce1 piece
- habanero (chopped)Produce1 piece
garlic (cloves, minced)Produce4 pieces- orange bell pepper (chopped)Produce1 piece
- yellow bell pepper (chopped)Produce1 piece
- red wine vinegarPantry60 ml
olive oilPantry150 ml- lemon juice (freshly squeezed)Produce30 ml
- lemon zest (from one lemon)Produce1 piece
red chili flakesSpices5 g
saltSpices8 g
black pepper (freshly ground)Spices3 g
per serving
Nutrition
768kcal
- Carbs
- 33 g
- Proteins
- 53 g
- Fat
- 48 g
what you’ll use
Tools
Grill
Mixing bowl
Frying pan
Kitchen thermometer
cutting board
chef's knife
step by step
Method
- Step 1
Make the chimichurri
- Finely chop the parsley, jalapeño, habanero, garlic, orange bell pepper and yellow bell pepper.
- Combine in a bowl with the red wine vinegar, olive oil, lemon juice, lemon zest, red chili flakes, salt and pepper.
- Stir well and let the chimichurri rest so the flavors meld.
- Step 2
Season and grill the tri-tip
- Season the tri-tip generously with salt and pepper.
- Grill over high heat, turning, until nicely charred and cooked to medium-rare.
- Rest the steak before slicing.
- Step 3
Prepare the sandwich components
- Mix the horseradish with the Boursin cheese.
- Slice the heirloom tomatoes and the mozzarella.
- Slice the rested tri-tip thinly against the grain.
- Step 4
Assemble the sandwich
- Spread the horseradish Boursin on the focaccia halves.
- Layer the sliced tri-tip, mozzarella, heirloom tomato and basil.
- Spoon over the chimichurri, close the sandwich and slice to serve.