Reverse Seared Tri-Tip

Bring bold flavors to your grill with this reverse-seared tri-tip Sandwich recipe. Juicy, smoky tri-tip meets creamy provolone cheese and zesty homemade chimichurri sauce, all served on a perfectly toasted hoagie roll. Whether you're firing up the Kamado Joe for a quick dinner or wowing your guests at a weekend barbecue, this sandwich is a crowd-pleaser packed with layers of flavor and a touch of elegance.

Instructions

1. 01

   Set your Kamado Joe to 250-275°F for indirect cooking using Big Block Lump Charcoal. Optionally, add a wood chunk for extra flavor.

2. 02

   Season the tri-tip with Sweet Red Dirt Rub or the salt and pepper blend. Place the tri-tip on the top grill grate with the heat deflector installed below. Cook until the internal temperature reaches 118-120°F.

3. 03

   Combine all the chimichurri ingredients in a bowl. Cover and refrigerate while the steak cooks.

4. 04

   Move the charcoal to the open side of the grill using an ash tool to create a high-heat searing zone. Sear the tri-tip directly over the high heat (or on a soapstone) until your desired internal temperature is reached (130°F for medium rare). Let rest for 10 minutes.

5. 05

   Slice the hoagie roll and spread with mayonnaise. Toast on the grill or soapstone until golden.

6. 06

   Slice the tri-tip thinly against the grain. Place the sliced tri-tip on the toasted bun, layer with provolone cheese, and top with chimichurri sauce. Place the assembled sandwich on the indirect side of the grill or use a fire torch to melt the cheese.

7. 07

   Slice the sandwich in half, serve, and enjoy the bold flavors of this Tri-Tip Hoagie.