Ranch-Style Tri-Tip Sandwiches with Caramelized Onions and Aioli
How to Cook Ranch-Style Tri-Tip Sandwiches with Caramelized Onions and Aioli:
- Season the Tri-Tip — Brush the tri-tip with olive oil and season it generously with salt and black pepper. Set it aside to rest while you prepare the onions.
- Caramelize the Onions — In a skillet over medium heat, add a drizzle of olive oil and cook the onions, stirring occasionally, until they’re soft and caramelized—about 20-25 minutes. Remove from heat and set aside.
- Grill the Tri-Tip — Preheat your grill to medium-high heat. Place the tri-tip on the grill, searing each side for about 5 minutes to get a nice crust. Reduce the heat to medium and continue cooking for an additional 15-20 minutes, or until the internal temperature reaches your preferred level of doneness (125°F for medium-rare). Let the tri-tip rest for 10 minutes before slicing thinly against the grain.
- Prepare the Garlic Aioli — In a small bowl, mix together the mayonnaise, minced garlic, lemon juice, salt, and pepper. Stir well and set aside.
- Assemble the Sandwiches — Slice the sandwich rolls in half and spread a layer of garlic aioli on each side. Add a generous portion of sliced tri-tip and top with caramelized onions. Press the sandwiches together and serve warm.
Find Tri-Tip in these Beef Boxes by Lazy T:
ingredients
Ranch-Style Tri-Tip Sandwiches with Caramelized Onions and Aioli Ingredients:
- 1 tri-tip roast (~3 lbs, from The Wrangler
- Salt and black pepper, to taste
- Olive oil, for brushing
- 1 large yellow onion, thinly sliced
- 4 crusty sandwich rolls or ciabatta buns
Garlic Aioli:
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 1 tsp lemon juice
- Salt and black pepper, to taste
